Chicken Reshmi Kebab With Egg Recipe

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Street food is always loved by the foodie. The list of foods ranges from the hot steamed momos to the grilled tikkas and the mouthwatering kebabs. Chicken reshmi kebab is one such exceptionally delicious recipe from such food joints. It is a must-try if you are a non-vegetarian foodie.

Reshmi literally translates to 'silky'. The kebabs are named so because the chicken kebab is garnished with sugar syrup resha. We all know the basic chicken reshmi kebab recipe. However, today we have decided to share the hotel style reshmi chicken kebab recipe. It not only had chicken but also has egg which is used to coat the chicken kebab after preparation. Chicken reshmi kebab are soft and melts in your mouth. Try this snack recipe.

Chicken Reshmi Kebab Recipe:

Serves: 3-4
Preparation time: 1 hour
Cooking time: 45 minutes

Ingredients

• Chicken- 500gms (boneless and skinless pieces)
• Lemon juice- 1tbsp
• Whipped cream- ½ cup
• Yogurt- 1tbsp
• Almonds- 5-6 (soaked)
• Ginger-garlic paste- 2tbsp
• Sugar- 1 cup
• Fresh mint leaves- ½ bunch
• Fresh coriander leaves- ½ bunch
• Green chillies- 4-5
• Salt- as per taste
• Oil- 2tbsp

For Garnishing

• Eggs- 2
• Salt- a pinch
• Sugar- 1 cup
• Water- 1 cup

Procedure

• Clean and wash the coriander and mint leaves. Grind the almonds, coriander leaves, mint leaves and green chillies together into a smooth paste in a mixer. Keep it aside.
• Wash and clean the chicken pieces thoroughly. Marinate the chicken pieces with lemon juice, salt, whipped cream, yogurt and the grounded paste. Let it marinade for about an hour.
• Now, heat oil in a pan and add the marinated chicken pieces one by one into it.
• Cook on both sides for about 10-15 minutes on low flame till it turns light brown. Keep stirring the chicken frequently to avoid overcooking.
• Once done, turn off the flame and cover the pan for about 5 minutes.

For Garnishing

• Whisk eggs with salt in a glass and prepare an omelette using oil. Do not cook the omelette completely. Let it be a little raw so that the flavour of raw eggs are felt.
• Coat the kebab with the omelette.
• Now, heat a cup of water in a deep bottomed pan. Add sugar and stir till it dissolves.
• When the syrup becomes thick, turn off the flame and with the back of a spoon, draw lines on a flat plates. The reshas will dry immediately so draw as many as you can at a go.
• Decorate them on the top of the chicken kebab.

Chicken reshmi kebab is ready to eat. Serve it hot with coriander chutney and raw onions.