CHICKEN RESHMI KEBAB

INGREDIENTS
Chicken- 500gms (boneless and skinless pieces)
Lemon juice- 1tbsp
Whipped cream- ½ cup
Yogurt- 1tbsp
Almonds- 5-6
Ginger-garlic paste- 2tbsp
Fresh mint leaves- ½ bunch
Fresh coriander leaves- ½ bunch
Green chillies- 4-5
Salt- as per taste
Oil- 2tbsp

COOKING DIRECTIONS
Soak the almonds in warm water for 10 minutes.Clean and wash the coriander and mint leaves.
Grind the almonds, coriander leaves, mint leaves and green chillies together into a smooth paste in a mixer. Keep it aside.Wash and clean the chicken pieces thoroughly.
Marinate the chicken pieces with lemon juice, salt, whipped cream, yogurt and the paste you just prepared. Keep it aside for about an hour.
After an hour, heat oil in a pan and add the chicken pieces one by one to it.
Cook without covering the pan each side of the chicken for about 10-15 minutes on low flame till it turns light brown.
Keep stirring the chicken frequently to avoid overcooking.
Once done, switch off the flame and cover the pan for about 5 minutes before serving.
You can also prepare these kebabs in an oven. Preheat the oven to 450F for 5 minutes.
Thread the chicken pieces into wooden skewers, lightly brush with oil and grill for 5-10 minutes on each side.
Once done, remove the chicken from the skewers and serve hot.