well, Chicken Reshmi Kababs

Try these light and tender Chicken Kebabs. You will be able to find ground chicken in most grocery stores. If not, ask behind the meat counter and they will gladly process your meat for you.

2 lbs. ground chicken
2 medium sized onions
2 teaspoons ginger paste
3 teaspoons garlic paste
1 bunch of cilantro leaves
1 teaspoon whole cumin seeds
1 teaspoon white pepper
1 teaspoon garam masala
2 eggs
Salt to taste

1. Chop onions coarsely. Chop cilantro coarsely.
2. Grind together onions, ginger, garlic, cilantro, cumin and white pepper.
3. Add this to the ground chicken.
4. Mix in the eggs and salt.
5. Shape into 2 inch long sausages, place these on pre-wet wooden skewers or metal ones.
6. Place on a cookie sheet lined with foil to catch the drippings.
7. Cook in a pre-heated 350 degree oven for 20 minutes. At this stage you are ready to store the kebabs in foil for use the next day OR
8. Grill over charcoal fire or in rotisserie for 2 to 3 minutes.

Garnish with fresh cilantro leaves and lemon wedges. Enjoy with Mint Chutney.

Answered by Satya ~ , an ibibo Master, at 8:47 AM on September 15, 2008

well,
Ingredients:

Chicken keema 2 cups
Garlic paste 1/2 tsp
Ginger paste 1/2 tsp
Vinegar 1 tbsp
Chopped fenugreek leaves 2 tbsp
Salt 1 1/2 tsp
Powdered black pepper 1/4 tsp
Garam masala 1/4 tsp
Chopped coriander leaves 2 tbsp
Finely chopped green chillies 1 tsp
Some oil
Process

Cover and refrigerate the keema mixture
and marinate for at least 2 hours.

About 25 minutes before serving, shape
the keema mixture into long kabbab
around the skewers and place the kababs
on a grill over a drip tray, or into the
pre-heated oven (also on a drip tray).

If cooking them over a charcoal grill,
keep rotating them so that they are
brown

Cook evenly for 10-15 minutes to cook.

Brush them with oil and cook for another
2 minutes.

Garnish with chaat masala, onions and
the lemon
source site: http://www.boseskitchen.com/?p age=Recipes&id=10

Answered by Nidhi Singh , an ibibo Master, at 4:12 PM on September 14, 2008

INGREDIENTS (Nutrition)

* 1 (4 pound) chicken, cut into pieces
* 1/2 cup soy sauce
* 1 (12 fluid ounce) can or bottle orange-flavored carbonated beverage

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix the soy sauce and the orange soda in a 9x13 inch baking dish. Add the chicken, turning to coat evenly. Bake, skin side down, for 30 minutes. Turn and bake for an additional 30 minutes. Let cool and serve.

Answered by Madhurima , an ibibo Master, at 1:35 PM on September 14, 2008

Ingredents: Oven temp: 375 F- 205 CGrind together2 cups chicken keema 1 tbsp vinegar2 tbsp chopped fenugreek leaves or 2 tsp dried1/2 tsp garlic paste 1/2 tsp ginger paste 1 1/2 tsp salt1/4 tsp powdered black pepper1/4 tsp garam masala 2 tbsp chopped coriander leaves1 tsp finely chopped green chilliessome oil for brushing

Method: Cover and refrigerate the meat mixture to marinate for at least 2hours.About 25 minutes before serving, shape the meat mixture into long ?tubes? around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook. Brush them with oil and cook another 2 minutes.Garnish with chaat masala, onions and the lemon and serve with a green chutney.
source www.greatindianrecipes.co

Answered by Prashant , an ibibo Citizen, at 7:59 PM on September 12, 2008

Ingredients:
• 2 Pounds skinless, boneless chicken breast halves - cut into 1-1/2 inch pieces
• 6 Almonds
• 8 Cloves garlic
• 6 Jalapeno peppers, seeded and chopped
• 1 Inch piece fresh ginger root, peeled
• 1 Lemon, juiced
• 1/2 Cup heavy cream
• 1 Cup chopped fresh cilantro
• 2 tbsp Butter
• Salt to taste
How to make Reshmi Kebab:
• Soak almonds in water for about 15 to 20 minutes, drain.
• Put the almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor and blend it till smooth.
• Add salt to it and blend in lemon juice and cream.
• Place the mixture to a big, non metallic bowl.
• Place the chicken into the bowl and turn it to coat.
• Cover and marinate into the refrigerator for about 24 hours.
• Preheat the grill for high heat and lightly oil grate.
• Remove the meat from the marinade and thread onto the skewers.
• Brush chicken with butter and arrange the skewers on hot grate and cook it till cooked through.
• Silken Kebabs are ready to serve.

Answered by Bablu Dskfl , an ibibo Citizen, at 1:12 PM on September 09, 2008

Well Rachna,

A mouth watering kebab/kabab cooked on skewers using ground chicken and spices.



Ingredients:

2 lbs ground chicken

1 medium onion

2 tsps fresh ginger garlic paste

1 bunch coriander/cilantro

1 tsp jeera/cumin

1 tsp garam masala

freshly ground black pepper

salt

2 eggs beaten

oil

Preparation:

* Place the ground chicken in a large mixing bowl.
* Grind all the ingredients except the chicken and eggs coarsely in a food processor/blender .
* Pour the mixture over the ground chicken and mix well.
* Add the beaten eggs a LITTLE AT A TIME and mix -The mixture should be firm so YOU MAY NOT NEED THE ENTIRE BEATEN EGGS.Let the kebab mixture sit in the refrigerator for 1/2 hr.
* Shape into sausages.Put on skewers .
* Baste with oil.
* Bake in the oven at 350 F for 12 mins-turning once halfway thru cooking
* Broil for 1 min at the end.
* Serve with a nice chutney.

Tips:

1.Grease the palms of your hands and fingers frequently with water or oil to prevent the chicken mixture from sticking.

2.If your mixture seems too lose, add a little fresh plain bread crumbs & mix till firm.

Answered by Priyanka C , an ibibo Master, at 9:41 PM on September 08, 2008

Ingredents: Oven temp: 375 F- 205 CGrind together2 cups chicken keema 1 tbsp vinegar2 tbsp chopped fenugreek leaves or 2 tsp dried1/2 tsp garlic paste 1/2 tsp ginger paste 1 1/2 tsp salt1/4 tsp powdered black pepper1/4 tsp garam masala 2 tbsp chopped coriander leaves1 tsp finely chopped green chilliessome oil for brushing

Method: Cover and refrigerate the meat mixture to marinate for at least 2hours.About 25 minutes before serving, shape the meat mixture into long ?tubes? around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray). If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook. Brush them with oil and cook another 2 minutes.Garnish with chaat masala, onions and the lemon and serve with a green chutney.
source www.greatindianrecipes.co

Answered by deepthi , an ibibo Specialist, at 8:11 PM on September 08, 2008

Ingredients:
Grind Together:
2 cups - chicken keema
1/2 tsp - garlic paste
1/2 tsp - ginger paste
1 tbsp - vinegar
2 tbsp - chopped fenugreek leaves
1/4 tsp - powdered black pepper
1/4 tsp - garam masala
2 tbsp - chopped coriander leaves
1 tsp - finely chopped green chillies
some oil for brushing
1 1/2 tsp - salt

Method:

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.
2. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
3. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly.
4. They should take 10-15 minutes to cook.
5. Brush them with oil and cook another 2 minutes.
6. Garnish with chaat masala, onions and the lemon.
7. Serve with a green chutney.

Answered by kokila vani , an ibibo Advisor, at 2:40 PM on September 08, 2008

Ingredients
(Oven temp: 375 F- 205 C)
Grind Together
2 cups: Chicken keema
1/2 tsp: Garlic paste
1/2 tsp: Ginger paste
1 tbsp: Vinegar
2 tbsp: Chopped fenugreek leaves or 2 tsp: dried
1 1/2 tsp: Salt
1/4 tsp: Powdered black pepper
1/4 tsp: Garam masala
2 tbsp Chopped coriander leaves
1 tsp: Finely chopped green chillies
Some oil for brushing

Method
Cover and refrigerate the meat mixture to marinate for at least 2 hours.
About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
Brush them with oil and cook another 2 minutes.
Garnish with chaat masala, onions and the lemon and serve with a green chutney.

Answered by VIVEK SHARMA , an ibibo Citizen, at 8:57 AM on September 08, 2008

you go to sanjeev kapoor recepie and then u can prepare it finely no need to right so long recepie.

Answered by Vipan Thapar , an ibibo Master, at 8:17 PM on September 07, 2008