Chicken Reshmi Kebab

In a food processor add all above mentioned ingredients.

Blend so that the mixture is very fine.

Let the mixture rest for 20-30 minutes

Soak skewers in water, or oil chopsticks.

Make long kebab shapes with the skewers.

For oven: Line up the kebabs on a foiled oven pan and brush with ghee/oil.

For pan fry: Heat oil in a pan, and cook each kebab.

For grill: Cook over barbecue, brushing with oil and turning as each side is cooked.

Serve reshmi kebabs with chutney and naan.

Note: You can replace chicken with boneless fish fillets.