Reshmi Kabobs Recipe| Indian Chicken Kebabs Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option; chicken thighs are cheaper than breasts.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat, while bell pepper is milder.

Cut 500 grams of chicken thigh pieces into small chunks, ensuring they are more or less the same size.

Prepare the marinade by adding 1 small onion, 2-inch piece of ginger, 4 garlic pods, and 1 green chili into a blender.

Add 1/2 teaspoon of poppy seeds, 1 tablespoon of white sesame seeds, 10 to 12 soaked cashew nuts, and 2 tablespoons of slivered almonds into the blender.

Add a handful of cilantro leaves, 1 tablespoon of lemon juice, 2 tablespoons of Greek yogurt, and salt to taste into the blender.

Blend the mixture until it forms a smooth paste, ensuring it's not too thick or runny.

Mix the marinade with the chicken pieces and let them soak for at least 4 hours, or overnight if possible; 30 minutes is acceptable if pressed for time.

Line a baking sheet with aluminum foil and lightly grease it with oil.

Soak skewers in water for about 10 minutes to prevent burning.

Thread the marinated chicken pieces onto the soaked skewers, making about 5 to 6 skewers from the chicken.

Preheat the oven to 425°F and place the skewers in the oven.

Bake the skewers for 10 to 12 minutes, keeping an eye on the oven as times may vary.

For the last 5 minutes, switch to broil to achieve a nice brown crispy skin.

While the chicken is cooking, use the leftover marinade to fry vegetables such as yellow peppers, mushrooms, or zucchini.

Check the chicken to ensure it is thoroughly cooked from the inside and has a nice brown crispy coating after broiling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens