Stranger Foods

Photograph of Reshmi kebabs with green chutney.

IndianReshmi kebabs with green chutney

Serves 4 | Prep 15 mins | Cook 30 mins

Reshmi kebabs originate from Moghul cuisine, which is a fusion of both Indian and Persian flavours. Many of North India's most famous dishes have their roots here, with the sophisticated use of fragrant spices and expensive ingredients such as dairy and nuts. Reshmi (from the Hindu word for silk, a reference their tender texture) are famed for their rich flavour and the longer you marinate the kebabs the more delicious they get - so if you have time marinate them for a full 24 hours for the most succulent texture.

Source: The Spicery

Ingredients

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500 g diced chicken (thighs are best)
1 small red onion, very thinly sliced
1 tbsp finely chopped fresh ginger
25 g bunch of coriander, roughly chopped
1 lemon
75 ml cream (any type)
40 g ground almonds, or use cashews crushed or ground to a fine texture
Naans, to serve

Reshmi kebab blend

1 tbsp finely chopped coriander
2 tsp garam masala
½ tsp chilli flakes

Instructions

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Mix the cream with the ginger, 20 g ground almonds, 4 tsp of Reshmi kebab blend and ½ tsp salt to make a thick paste, then stir in the chicken to fully coat. Leave to marinate.
Preheat the grill or light the BBQ now.
To make the red onion salad, mix the onion with the juice of ½ the lemon and ¼ tsp salt. Leave to one side.
To make the green chutney blend the coriander with the remaining 20 g ground almonds, remaining Reshmi kebab blend, juice of the remaining ½ lemon, ¼ tsp salt and 75 ml water to a smooth sauce. Leave to one side.
Thread the marinated chicken onto the four skewers and then grill it in a foil lined tray (or directly on the grill if using a BBQ) on a high heat for turning frequently, or until cooked through and charred around the edges.
Serve the reshmi kebabs with the naans, green chutney and red onion salad on the side.

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