Reshmi Kabab

Reshmi Kabab, also known as "Silken Kebab," is a popular Indian and Pakistani dish made with marinated chicken or lamb, cooked in a creamy sauce. Here's a simple recipe to make delicious Reshmi Kababs: Ingredients For the marinade: - 1 pound boneless, skinless chicken breast or lamb, cut into small pieces - 1/2 cup plain yogurt - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon garam masala powder - 1 teaspoon cumin powder - 1 teaspoon coriander powder - 1/2 teaspoon cayenne pepper (optional) - Salt, to taste - Chopped cilantro, for garnish For the sauce: - 2 tablespoons butter or ghee - 2 tablespoons all-purpose flour - 1 cup heavy cream or half-and-half - 1 cup chicken or lamb broth - 1 tablespoon tomato puree - 1 teaspoon garam masala powder - Salt, to taste - Chopped cilantro, for garnish Instructions 1. *Marinate the meat*: In a large bowl, combine the yogurt, lemon juice, garam masala powder, cumin powder, coriander powder, cayenne pepper (if using), and salt. Mix well. Add the chicken or lamb pieces and mix until they are evenly coated with the marinade. Cover and refrigerate for at least 2 hours or overnight. 2. *Make the sauce*: In a medium saucepan, melt the butter or ghee over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes or until the mixture is lightly browned and has a nutty aroma. 3. *Add the cream and broth*: Gradually add the heavy cream or half-and-half, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes or until it thickens slightly. Add the chicken or lamb broth, tomato puree, and garam masala powder. Season with salt to taste. 4. *Grill or cook the kababs*: Preheat a grill or grill pan to medium-high heat. Remove the meat from the marinade, letting any excess liquid drip off. Grill the kababs for 5-7 minutes per side or until they are cooked through. Alternatively, cook the kababs in a skillet over medium-high heat for 5-7 minutes per side or until they are cooked through. 5. *Serve with the sauce*: Serve the Reshmi Kababs with the creamy sauce spooned over the top. Garnish with chopped cilantro and serve with naan, rice, or roti. Tips - Use high-quality ingredients, including fresh spices and real cream, for the best flavor. - Adjust the amount of cayenne pepper or omit it altogether for a milder version. - For a richer sauce, add 1-2 tablespoons of unsalted butter or ghee towards the end of cooking. - Reshmi Kababs can be made ahead and refrigerated or frozen for later use. Simply thaw and reheat the kababs and sauce before serving.

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