Today I am sharing with you restaurant style chicken reshmi kabab - make and freeze recipe. Reshmi is a word of urdu means silk, as these kababs have silky smooth texture. Reshmi kabab derived its name from the juicy succulent meat that added to the skewers. This is a delicious Mughlai dish very famous in Pakistan. This delicious appetizer also has the name of chicken malai kabab as the malai or fresh cream is used in its preparation. Traditionally reshmi kebab are grilled on charcoal fire but since not everyone has this facility in their homes I prepared these in frying pan. These can also be served as healthy appetizer menu item for iftar party. You can substitute the chicken in this recipe with beef, mutton or lamb meat as per your choice. Make these delicious reshmi kababs this Ramadan and enjoy the appreciation of you family.
Cut the onion in big pieces and add it into the chopper. Chop and squeeze out the extra water from chopped onion through a muslin cloth. (you may also grate the onion and squeeze out its extra water).
Keep the onion aside.
In the same chopper add boneless chicken and grind it well.
Then in this minced chicken add chopped and squeezed onion, ginger garlic paste, fresh cream or malai, butter, desiccated coconut, salt, red chili flakes, white pepper powder, coriander powder, cumin powder, garam masala powder, fresh mint and coriander, green chilies and grind everything well to make a fine paste.
Take out in a bowl and keep in the refrigerator for 30-40 minutes.
After the time take out the kabab marinate, grease your hands with oil, take small portion of mince and shape into a ball first. Then put it on to a skewer and gibe it a proper shape of kabab. If you do not have exact seekh (kabab skewer at you, take 3-4 skewers and fold aluminum foil over these to make a kabab seekh).
Make all the kababs in the same way. You may store these reshmi kababs at this stage for up to 1 week in the freezer.
Heat cooking oil in the frying pan over low to medium heat.
Fry these reshmi kebabs over low to medium heat for 7-8 minutes from all sides evenly.
Serve with green raita and enjoy.
