Chicken Reshmi kebab and naan

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Chicken Reshmi kebab and naan

I made curry before, and I really love it. But I didn’t know about Reshmi curry, which was a shame because I missed out on something delicious. I had to do my research by diving deep into the interweb, but I’m glad I did.

When I saw what it looked like, I just had to make it. And when I tasted it, I knew You had too.

Ingredients

  • a whole chicken

For the curry paste marinade

  • Half a cup of fresh coriander
  • A quarter cup of mint leaves
  • A tbsp of lime juice
  • 2 whole chillies
  • 1 tsp of salt
  • a dice sized of ginger
  • 2 garlic cloves
  • 1/2 cup of yoghurt
  • 4 tbsp of powdered milk
  • 1 tsp of brown sugar
  • 1 tsp of salt
  • 1 tbsp of olive oil

For the naan

  • a tsp of dry yeast
  • a tsp of sugar
  • 1/4 tsp of salt
  • a quarter cup of lukewarm water
  • 1 1/2 cup of white flour
  • 1/4 cup of yoghurt
  • 1 tbsp of olive oil

How to

  1. Cut the legs and the wings of the chicken. Then cut out the breast meat. Watch the video on how to do this. Set the wings aside for another recipe. We don’t need them.
  2. Pull the skin of the meat and start making the curry marinade.
  3. Put the coriander, min leaves, lime juice, chillies and salt in a blender and grind it to a fine paste.
  4. Transfer the paste to a mortar and pestle with the ginger and garlic cloves. Stomp this to a curry pulp.
  5. Put this in a large bowl and add the yoghurt, powdered milk, salt and olive oil. Stir it well and add the chicken. Let this marinate in the fridge for 2 hours.
  6. When the chicken is marinating, you can make the dough for the naan. Mix all the ingredients for the naan until you see no more dry flour. Make 4 balls of the dough and roll them as flat as possible.
  7. Fire up your grill with a temperature of around 160°C (320F) and make 2 zones.
  8. Take the chicken out of the marinade and leave as much of the marinade on the chicken as possible. Place the chicken on the cooler side of the grill, place a thermometer and close the lid.
  9. Let the chicken cook to a core temperature of 75°C (167F).
  10. When the chicken reached the desired core temperature, you take it out of the grill and let it rest for a couple of minutes.
  11. Grill the naan on a hot pizza stone or your plate setter on both sides till it’s puffy.
  12. Serve the chicken with the naan and enjoy.

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BBQ gear used

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