Reshmi kebabs

Reshmi kebabs - as the name suggests are smooth as silk - melt in the mouth kebabs- they are grilled  and retain their white color , do not  brown and the meat is very soft.  I prefer to marinate them overnight. 

Ingredients

• 16  almonds
• 2- 3 chiili, seeded and chopped
• 6-8 cloves garlic
• 1 ½  inch piece fresh ginger root, peeled
• 2-3 tbs  cup chopped fresh cilantro
• 1 teaspoon  green cardamom powder
• salt to taste
• 1 lemon, juiced
• ½ cup  heavy cream. 
•  3 tbs  yogurt
• 3-4 tablespoon olive oil
• 2 pounds skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
•  butter for basting

Method 

Method

• Soak  almonds in  water. Allow to soak for 15 to 20 minutes; drain.
• Grind almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream or yogurt and olive oil.
• Transfer mixture to a large, non metallic bowl. Add chicken  & paste in bowl, and mix well. Cover, and marinate in refrigerator for 2 - 4 hours or even overnight.
• Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
• Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through and the meat tender-  Serve with sliced Onions, Lemon and Coriander. 
• Note - Donot brown these kebabs they are best when tender and soft.