Mouthwatering Reshmi Chicken

Ingredients: 

1 lb Boneless Skinless Chicken thigh

½ cup of Heavy Whipping Cream

 2 tbs Ginger/Garlic Paste

 1 tsp white pepper powder

1 tsp of meat tenderizer

1 tbs corn starch

1 pinch of cardamom powder

1 pinch of nutmeg powder

2 tbs of shredded cheddar cheese

1tbsp oil

 Salt – to taste

 

 

Process

1.     Cut chicken thigh into to bite size pieces (about 1.5 inch pieces) and dry them with paper towel and marinate with pepper powder, tenderizer, salt and ginger garlic paste (squeeze out all the liquid from the paste) and keep in fridge for 30 min before adding to other marinade.

2.     In a bowl combine cheese, heavy whipping cream, corn starch, cardamom powder, oil and nutmeg powder to make a thick paste.

3.     Combine the second marinate with the chicken. Marinate the chicken overnight.

4.     Before cooking ensure the chicken is kept outside the fridge for at least 25 minutes to get to room temperature.

5.     Put on to skewer (if you are using bamboo skewer ensure they are soaked in water for at least 30 minutes), you can add onion cubes to the skewers as well.

6.     Put in the hottest possible setting on your oven, if possible on broil mode and cook for 10 min on each side till you see fine color on the kebab serve hot with sprinkled lime juice.

 

Note:

To get a nice smoky barbeque flavor you can smoke the chicken follow the process below.

            After the chicken is marinated with the second marinate place the chicken in a bowl and place a smaller bowl inside the chicken bowl. Now place the burning coal inside the small bowl, put oil over the coal and cover the big bowl with a lid immediately. This step is after step 3 above