Apr 14, 2011

Reshmi Kebab

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

Credit: Todd Coleman

MAKES 6 SKEWERS

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

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.

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.