Totally cheesy and cringe as kids put it but damn I lOVE KEBABS and I am ready to confess Chicken Reshmi Kebab ngredients: 2.5 lbs Boneless skinless chicken thighs, keep the fat on 2 large onions 6-8 green chilies 1 tablespoon freshly ground ginger 1 tablespoon freshly minced garlic 1/4 cup slivered almonds 10 garlic cloves 1 1/2 teaspoon salt, or to taste 1-1 1/2 tablespoons crushed pepper flakes 1/2 teaspoon MSG 1 teaspoon cumin seeds 1/2 teaspoon black cumin, Shah Zeera 1 tablespoon coriander 1 1/2 teaspoon white pepper 1/2 cup heavy cream Oil for frying Instructions. Cut this chicken thighs, keeping the fat on into small pieces. Add the chicken into a food processor and process until minced. Process onions in the food processor, then drain them using a kitchen towel making sure to squeeze out all the liquid. Now mince cilantro and green chilies in the food processor as well. Grind white pepper, cumin, coriander, and black cumin together to make the spice mix. Mix the chicken, onions, cilantro, chilies, ginger, garlic, along with all the spices listed above, and heavy cream. Mix everything together really well, knead it for at least 6 to 8 minutes until it becomes a little sticky. Rest in the fridge for 4 to 6 hours at least and up to 48 hours. Kebabs can be grilled on the skewers, air fried, baked in the oven or made on a frying pan like I did. Heat a small bit of oil in a frying pan. For patties and then fry them until their golden brown on both sides. Enjoy with naan, salad and a green chutney
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