Sizzling Rashmi Kababs

Ingredients

500 grams boneless chicken, cut into small cubes

½ cup thick yogurt

2 tablespoons fresh cream

1 tablespoon ginger-garlic paste

1 teaspoon red chili powder (adjust to taste)

½ teaspoon turmeric powder

1 teaspoon garam masala

1 tablespoon lemon juice

Salt to taste

2 tablespoons gram flour (besan), roasted

2 tablespoons cooking oil

Fresh coriander leaves for garnish

Directions

Marinate the Chicken:

In a bowl, combine yogurt, fresh cream, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt.

Add the chicken cubes to the marinade and mix well to coat evenly.

Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.

Prepare the Kababs:

Remove the marinated chicken from the refrigerator.

Add roasted gram flour to the mixture and mix thoroughly to bind the ingredients.

Cook the Kababs:

Heat oil in a pan over medium heat.

Place the chicken pieces in the pan and cook until they are golden brown on all sides and cooked through.

Ensure to turn the pieces occasionally for even cooking.

Serve:

Transfer the cooked kababs to a serving platter.

Garnish with fresh coriander leaves.

Serve hot with naan, paratha, or as a side with your favorite chutney or sauce.