Reshmi Kebab

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

50		Cashew nuts or pieces
700		Boned and skinned chicken breasts - roughly chopped
15		Garlic paste
15		Ginger paste
15		Ground cumin
5		Ground fennel
7 1/2		Balti Garam Masala
2 1/2		Chilli powder
1		Fresh green chillies - seeded and roughly chopped, up to 2
25		Coriander leaves - including the tender stalks, roughly chopped
30		Sunflower or corn oil
1		Egg (large)
5		Salt or to taste
1		Onion - roughly chopped (small)
40		Butter - melted

Put the cashews in the food processor and process until they have a coarse

finish. Add all the remaining ingredients, except the butter, and blend

until smooth. Transfer the mixture to a large bowl or empty ice cream

tub, cover and chill in the refrigerator for 1-2 hours or overnight.

Pre-heat the oven to 200C/ 400F/gas 6) . Line a baking sheet with foil

and brush it with oil. Have skewers ready.

Lightly grease the palms of your hands and fingers (this will stop the

mixture sticking to your hands) and divide the chicken mixture into 12

equal portions. Mould each portion on to a skewer and make a sausage

shape by gently patting and stretching it to about 15cm in length. Grease

your hands frequently while shaping the kebabs. Place the skewers on the

prepared baking sheet.

Cook the kebabs on the top of the oven for 5 minutes then baste generously

with the melted butter. Turn them over and cook for 3-4 minutes, then

baste again and cook for 2-3 minutes, If you need to cook them in batches

keep the cooked ones hot by wrapping them in foil. Serve hot.

Variation: Traditionally kebabs are skewered because they are cooked in

the tandoor and the skewers make it easier to handle them. It is not

essential for a domestic oven and if you find it difficult to mould them

on to the skewers simply make the mixture into sausage shapes and place

them on the baking sheet.

Serve as a starter with any chutney or raita, cucumber slices and raw

onion rings. They can also be cut into pieces and served as a side dish

or with drinks.

Carlton Food Network http://www.cfn.co.uk/

Source:
The New Soy Cookbook - Lorna Sass

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