AuthorSunita ChawlaReshmi kabab has its roots in the Mughalai cuisine. It is not commonly prepared in the households due to the absence of charcoal fire using an OTG.
Wash and squeeze the chicken pieces well.
Add salt, pepper, chilli powder, dhania powder, jeera powder, lemon juice and prick the chicken well.
Add a pinch of chicken colour and keep aside for marinating.
Mix garlic paste, oil, grated ginger, green chillies, besan and make paste.
Mix this paste with chicken pieces. Put the pieces in a cup of beaten fresh cream (malai) and keep aside.
Place the chicken pieces on baking tray. Bake at 200o Centigrade for 25 minutes. Serve hot.
Ingredients
Directions
Wash and squeeze the chicken pieces well.
Add salt, pepper, chilli powder, dhania powder, jeera powder, lemon juice and prick the chicken well.
Add a pinch of chicken colour and keep aside for marinating.
Mix garlic paste, oil, grated ginger, green chillies, besan and make paste.
Mix this paste with chicken pieces. Put the pieces in a cup of beaten fresh cream (malai) and keep aside.
Place the chicken pieces on baking tray. Bake at 200o Centigrade for 25 minutes. Serve hot.
