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Shahi Reshmi Kabab
Shahi Reshmi Kabab

Before you jump to Shahi Reshmi Kabab recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

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No matter what situation placed you at the place of cooking for you, there’s absolutely not any reason that you shouldn’t appreciate great food that’s exciting and pleasant simply because you’re dining alone.

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When you have only a few campers and are searching for some easy camp cooking, try the simple and fast technique of tin can cooking. All you’ll need is a fresh tin can – a one gallon size may works well. Your source of warmth can be a little campfire, or if wood burning is illegal, a little buddy burner may work well, which may be seen at sporting good stores or online. Put your meal in the tin could and simply heat the contents of your can over a flame. You will have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.

A more time-consuming camp cooking technique which also produces delectable meals is pit cooking. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking warms your food by heating stones and coals that are concealed in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cook, first dig a hole that’s about three times bigger than your cookware. Line the pit with rocks and construct a fire in the middle. When the flame has burned rapidly for approximately an hourpush the warm coals and stones into the center. Layer your wrapped food or covered skillets on top of the stones and coals and put on top. After a number of hours, you’ll have some delicious camp food to enjoy.

We hope you got insight from reading it, now let’s go back to shahi reshmi kabab recipe. You can have shahi reshmi kabab using 15 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Shahi Reshmi Kabab:
  1. Provide 500 gm Cubed boneless Chicken
  2. You need 1/4 cup almonds
  3. Provide 1/4 cup cashews
  4. Get to taste salt
  5. Use 1 green capsicum diced
  6. Take 2 tablespoon ginger garlic paste
  7. Use 3 tablespoon fresh cream
  8. Use 2 tablespoon hung curd
  9. Use 1 teaspoon black pepper powder
  10. Get 1 teaspoon green chilli paste
  11. You need As needed Oil
  12. Provide 4 tsp Butter
  13. Take 1 large onions diced
  14. Take 1 teaspoon lemon juice
  15. Provide 1 teaspoon kasuri methi
Instructions to make Shahi Reshmi Kabab:
  1. Wash the chicken properly then add the ginger garlic paste, hung curd, salt, green chilli paste and the fresh cream. Make a paste of soaked almonds and cashews and add the paste into the bowl and 1 tablespoon of lemon juice and 1 teaspoon of kasuri methi (this is the twist) which gives you excellent flavour in the kabab
  2. Marinate the chicken overnight
  3. Now take screwers I have used Wooden screwers and in an alternate manner place the chicken and diced capsicum and onions make sure there should be a gap
  4. Now take grilling pan and brush some oil and butter and grilled it in a low to medium flame untill both the sides are cooked well. You can also microwave the kababs at 147°c for 6 to 8 minutes and flip the other side and don't forget to brush butter on both the sides.
  5. Once kababs r ready take a small bowl and place a burning charcoal and add a little butter on top. And place that bowl in the middle of the kababs and cover with a lid so that the smoke doesn't come out. Do it for around 15 minutes so that the smoke get well absorbed in the chicken and gives a perfect tandoor flavour. And your shahi Reshmi Kabab is ready to serve. Serve it with coriander mint chutney.

It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs. Reshmi kabab or chicken malai kabab recipe - Kebab or kabab is a piece of meat or other food that is mostly grilled on the charcoal fire. Reshmi kabab has its roots from the Mughalai cuisine. It is not commonly prepared in the house holds due to the absence of charcoal fire.

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