Recipe for Mughlai Reshmi Kebab


  • Chicken breast (skinless, boneless) 2 Pounds
  • Almonds 6
  • Garlic 8 cloves
  • Green peppers (seeded and chopped) 6
  • Fresh ginger(peeled) 1 Inch piece
  • Lemon (juiced) 1
  • Heavy cream 1/2 Cup
  • Fresh cilantro (chopped) 1 Cup
  • Butter 2 tbsp
  • Salt to taste

Cooking Directions

Take chicken breast halves and cut them into 1-1/2 inch pieces.

Soak almonds in water for about 15 to 20 minutes then drain.

Blend well, almonds, peppers, garlic, ginger, and cilantro.

Add salt to it and blend in lemon juice and cream.

Add all the ingredients in a bowl and add chicken in it.

Marinate the chicken well.

Cover the bowl and leave it in refrigerator for about 24 hours.

Slightly oil the preheated grill or pan.

Remove the meat from the marinade and thread onto the skewers.

Brush chicken with butter.

Arrange the skewers on hot grate or pan.

Cook them well from all sides.

Reshmi Kebabs are ready to serve.

Mughlai Reshmi Kebab Photos

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