Air fryer recipe · Mains
Murgh Reshmi Kebab
Chicken cubes marinated in cream and pepper, air fried on skewers till soft and lightly charred.
- 25 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 135kcal
- 17.5 gprotein
- 1.7 gcarbs
- 6.9 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- boneless chicken500 g, cubed
- hung yogurt3 tbsp
- fresh cream2 tbsp
- ginger garlic paste1 tbsp
- white pepper powder1/2 tsp
- lemon juice1 tbsp
- oil1 tbsp
Method
Marinate
Mix the chicken cubes with hung yogurt, fresh cream, ginger garlic paste, white pepper powder and lemon juice. Cover and chill for 2 hours. Hung yogurt clings thickly to the meat and the lemon gently tenderises it for a silky bite.
Skewer
Thread the chicken pieces onto skewers with small gaps between each cube. The gaps let hot air reach every side, so the kebabs cook evenly and pick up colour rather than steaming together in a clump.
Preheat
Preheat the air fryer to 185°C for 3 min and lightly oil the basket with the oil. Starting in a hot, oiled basket sets the marinade fast, so the surface browns while the centre stays juicy.
Air fry
Place the skewers in the basket and air fry at 185°C for 14 min, turning once halfway, until the chicken is white and firm with no pink inside and the edges are lightly golden.
