Reshmi Kebab

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Reshmi Kebab is a Muglai recipe in which prawns or scallops can besides be used rather of chicken. Learn how to make/prepare Reshmi Kabab by following this comfortable recipe.
   
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• 2 Pounds skinless, boneless chicken breast halves - cut down into 1-1/2 inch pieces
• 6 Almonds
• 8 Cloves garlic
• 6 Jalapeno peppers, seeded and chopped up
• 1 Inch piece freshly ginger root, stripped
• 1 Lemon, juiced
• 1/2 Cup heavy cream
• 1 Cup chopped up freshly cilantro
• 2 tbsp Butter
• Salt to taste
Soak almonds in water for about 15 to 20 minutes, drain.
Put the almonds, peppers, garlic, ginger, and cilantro into the normal bowl of a food processor and blend it until smooth.
Add table salt to it and blend in citrus limon juice and cream.
Place the mixture to a big, non metallic bowl.
Place the chicken into the normal bowl and turn it to coat.
Cover and marinade into the refrigerator for about 24 hours.
Preheat the grill for high heat up and lightly oil grate.
Remove the meat from the marinade and thread onto the skewers.
Brush chicken with butter and arrange the skewers on red-hot grate and cook it until cooked through.
Silken Kebabs are ready to serve.
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