Chicken Reshmi Kebab with Mint Chutney

Instructions

1. 1

   First Marinade for Chicken

   • In a mixing bowl, combine the chicken cubes with ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let it rest for 30 minutes at room temperature. This initial step helps to tenderize the chicken.
2. 2

   Prepare the Creamy Marinade

   • While the chicken rests, soak the cashews in hot water for 15 minutes, then drain.
   • In a blender, combine the soaked cashews and green chilies. Blend to a very smooth paste, adding a tablespoon of water only if necessary to facilitate blending.
   • In a separate large bowl, whisk the hung curd until it's creamy and has no lumps.
   • To the hung curd, add the cashew-chili paste, fresh cream, grated cheese, cardamom powder, white pepper powder, garam masala, 1 tbsp vegetable oil, and the remaining 0.75 tsp of salt.
   • Whisk everything together until you have a smooth, thick, and creamy marinade.
3. 3

   Second Marinade and Refrigeration

   • Add the chicken from the first marinade into the creamy second marinade.
   • Gently mix until all the chicken pieces are thoroughly coated.
   • Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight for the best flavor infusion and tenderness.
4. 4

   Skewer the Kebabs

   • Preheat your oven to 200°C (400°F) or prepare your grill.
   • If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
   • Thread the marinated chicken pieces onto the skewers. Leave a small gap between each piece to ensure even cooking.
5. 5

   Cook the Kebabs

   • Line a baking tray with aluminum foil and place a wire rack on top. Arrange the skewers on the rack.
   • Bake for 10 minutes. Carefully remove the tray, baste the kebabs with melted butter, and flip them over.
   • Return to the oven and bake for another 8-10 minutes, or until the chicken is cooked through with light golden-brown spots. The internal temperature should reach 74°C (165°F).
   • Alternatively, grill on a preheated grill over medium heat for 15-20 minutes, turning occasionally and basting with butter, until cooked through.
6. 6

   Garnish and Serve

   • Once cooked, remove the kebabs from the oven or grill and let them rest for 5 minutes.
   • Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
   • Serve hot with mint chutney, lemon wedges, and thinly sliced onions.