CHICKEN RESHMI KEBABS…SIMPLY SUBLIME & OFF TO SGCC’s

There are recipes that you try & you think yum, but somehow life moves on & they get added to the list of ‘things I tried at least once’. And then there’s stuff you subconsciously turn to making quite often, comfort food, with seems to fill in the blanks perfectly. They tend to meet many boundaries with ease. These silken kebabs are one of those wonders!

I’ve made almost similar kebabs once before, but thought of making these on the lines of the Middle Eastern burger patties that I’d made some time back. The basic difference I found was the addition of thick yogurt. Seems to play some magic in there. These kebabs are very comforting, very on the go, very party pleasing, & full of fresh flavour. You would typically find most ingredients on hand…no trip to the Indian store to pick up strange sounding spices, no outlandish equipment needed…just straightforward simple stuff.

These have begun showing up quite often at our table now & can be served in many avatars. I get the mixture ready early in the morning, leave it to chill, & by lunch it takes just about 10 minutes to serve them. They often they land up in simple wraps made with whole-wheat chapatis / flatbread, with a light smattering of green chutney & onions, & at other times with a dollop of cream cheese, onions & sliced bell peppers. Serve them in burger buns, pita bread or then as simple finger food!

Reshmi Chicken Kebabs

Ingredients:
Chicken mince – 500 gms
Fresh coriander – 1 cup / washed & roughly chopped
Fresh Mint – 1/4 cup / washed & roughly chopped
Green chillies – 2 / roughly chopped
Garlic – 4-6 cloves
Ginger – 2″ piece
Onion – 1 small / quartered
Yogurt – 2 tbsps (thick)
Juice of 1 lime
Oil – 2 tbsps
Salt to taste
Method:

• Put the coriander + mint + green chillies + garlic + ginger in the food processor & run in short bursts so it all gets finely chopped up.
• Add onion & process for a minute.
• Add the mince + yogurt + oil + lime juice + salt to taste & process again till it all gets well mixed & comes together.
• Transfer to a glass or steel bowl & chill for at least 1 hour.
• Heat about 2-3 tbsps of oil in a heavy bottom pan. Lightly oil your palms. Take a small portion of mince & roll it into a sausage like roll, back & forth to form a kebab. Gently slide into the pan & shallow fry till brown on all sides, about 8-10minutes.
• Serve with a green chutney or in wraps with finely sliced onions & some chutney.

These are off to Susan’s at Sticky, Gooey, Creamy, Chewy for her 1st Blogiversary Bash, where she’s hosting a virtual cocktail party to celebrate 1 year of blogging.

Have a great blogiversary bash Susan…& here’s to many more years of wonderfully addictive blogging!

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