Reshmi Kabab
A short home-style guide to Reshmi Kabab, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Chicken (Murghi)No chicken? Use mutton or beef (cook longer), or soya chunks.
- Cream (Malai (cream))No cream? Use milk with a little butter, simmered to thicken (lighter).
- Eggs (Anda)No eggs? Use paneer or firm tofu in curries and rice dishes.
On the grill
- Blend minced chicken with cream, egg, ginger-garlic and white pepper, shape on skewers and cook until lightly golden.
In the air fryer (about 35 min)
- Blend minced chicken with cream, egg, ginger-garlic and white pepper and shape into kababs.
- Air fry at 190°C for 12 to 14 minutes, turning halfway, until lightly golden.
Air fryer tip: Use short skewers that fit inside the basket, or cook the pieces without skewers.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.