Reshmi Kebab

Name: Reshmi Kebab
Total time: PT0D0H0M
Yield: makes 6 Skewers
Ingredients: 1 1 ⁄ 4 lb. ground chicken; 2 tbsp. finely chopped garlic; 2 tbsp. finely chopped ginger; 1 tbsp. hot paprika; 1 ⁄ 4 cup blanched almonds; 1 1 ⁄ 2 tbsp. heavy cream; 1 tbsp. garam masala; 3 ⁄ 4 tsp. ground cardamom; 3 ⁄ 4 tsp. ground allspice; 1 egg white, lightly beaten; 2 tbsp. canola oil; 1 yellow onion, minced; Kosher salt and freshly ground black pepper, to taste

Serves
makes 6 Skewers

TODD COLEMAN

These fragrant chicken kebabs hail from North India. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Ingredients

1 ¹⁄₄ lb. ground chicken
2 tbsp. finely chopped garlic
2 tbsp. finely chopped ginger
1 tbsp. hot paprika
¹⁄₄ cup blanched almonds
1 ¹⁄₂ tbsp. heavy cream
1 tbsp. garam masala
³⁄₄ tsp. ground cardamom
³⁄₄ tsp. ground allspice
1 egg white, lightly beaten
2 tbsp. canola oil
1 yellow onion, minced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

In a bowl, mix chicken, garlic, ginger, and paprika; let sit 30 minutes. Place almonds in a bowl and cover with boiling water; let sit 10 minutes. Drain and puree in a food processor with cream, garam masala, cardamom, allspice, and egg white; transfer to chicken mixture. Heat oil in a 2-qt. saucepan over medium heat; add onions and cook, stirring, until deeply caramelized, about 8 minutes. Stir into chicken mixture; season with salt and pepper.

Step 2

Build a hot charcoal fire in a grill. Divide chicken mixture into 6 portions; form each around the length of a flat metal skewer. Grill, turning, until charred, 4–5 minutes.