Reshmi Kebab Naanini
Toasted hot bread. I know it’s a contender for the title of Comfort Food, this our spin on the Italian version of a Panini. Entering the ring is the Indian subcontinent’s Naanini, a toasted flatbread wrap with plenty of spiced muscle and moves that’ll send hunger into a dizzy spin.
Silky tender chicken kebab soaked in a ginger and cashew nut bath and grilled just right, is paired with an Indian national treasure…Channa Chaat Salad.
Yield: 4 portions
Use 1 soft folding naan for each portion:
- 500 grams of boneless chicken thighs, diced for skewers
- 2 tbs double cream
- 2 tbs greek yoghurt
- 5 almonds
- 8 cashew nuts
- 2 tbs lemon juice
- 4 finger green chillies, de-seeded and chopped
- ½ tsp pepper
- 1 bunch chopped coriander leaves
- 1 ½ tsp ginger garlic paste
- ½ tsp salt
- Melted butter for basting
Chaat Salad
- 200g radishes, roughly chopped
- 1 red onion, finely sliced
- 200g pomegranate seeds
- small bunch fresh coriander, roughly chopped
- 4 tbs vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 400g tin of chickpeas, rinsed thoroughly
- ½ tsp chilli powder
- Salt
- Sugar
- Juice of ½ lemon
- 1 tsp chaat masala
How To Make Reshmi Kebabs
- Blend the almonds, cashews with cream and yogurt.
- Add the rest of the ingredients to the cubed chicken along with the ground paste
- Marinate and refrigerate for about 4 hours to overnight
- Heat the grill to high (240oC) and brush the grill tray with a little oil.
- Thread the chicken on the skewers and grill for 15 mins. Turn them and grill again for 15 mins or until cooked.
- Brush the melted butter over the grilled kebabs.
- Serve with mint chutney.
How To Make Chaat Salad
- Take a bowl and pop the radishes, onion, pomegranate seeds and coriander in.
- Using a frying pan over a medium heat, warm the oil and then drop in the mustard and cumin seeds until they fizz and pop and then add the chickpeas.
- Cook the chickpeas for 5 minutes, allowing them to crisp a little, then add the chilli powder, salt, sugar and lemon juice. Allow to cool.
- Add the chickpeas to the bowl, dust in the chaat masala and mix well.
- Using a soft folding naan, spoon a portion of the chaat salad as base and then add a portion of the Reshmi Chicken kebab with a healthy dollop of lemon and mint dressing. Fold and toast.
Reshmi Kebab Naanini
Toasted hot bread. I know it’s a contender for the title of Comfort Food, this our spin on the Italian version of a Panini. Entering the ring is the Indian subcontinent’s Naanini, a toasted flatbread wrap with plenty of spiced muscle and moves that’ll send hunger into a dizzy spin.
Silky tender chicken kebab soaked in a ginger and cashew nut bath and grilled just right, is paired with an Indian national treasure…Channa Chaat Salad.
Yield: 4 portions
Use 1 soft folding naan for each portion:
- 500 grams of boneless chicken thighs, diced for skewers
- 2 tbs double cream
- 2 tbs greek yoghurt
- 5 almonds
- 8 cashew nuts
- 2 tbs lemon juice
- 4 finger green chillies, de-seeded and chopped
- ½ tsp pepper
- 1 bunch chopped coriander leaves
- 1 ½ tsp ginger garlic paste
- ½ tsp salt
- Melted butter for basting
Chaat Salad
- 200g radishes, roughly chopped
- 1 red onion, finely sliced
- 200g pomegranate seeds
- small bunch fresh coriander, roughly chopped
- 4 tbs vegetable oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 400g tin of chickpeas, rinsed thoroughly
- ½ tsp chilli powder
- Salt
- Sugar
- Juice of ½ lemon
- 1 tsp chaat masala
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