Resham Kebab\r\n\r\nIngredients\r\n150 gms Chicken tikka (Breast piece)\r\n1 tbsp ginger-garlic paste\r\n1 tbsp hung curd\r\n1 tbsp cream\r\n1 tsp vinegar/lemon juice\r\n1 tsp red chilli powder\r\n1 tsp cumin powder\r\n1 tbsp mustard oil\r\nSalt to taste\r\n5-6 egg whites \r\n100 gms sugar\r\n\r\n\r\n\r\n\r\nMethod\r\nSet the chicken tikka pieces aside and make a marinade by nicely creaming all the ingredients apart from the egg whites and the sugar.\r\n\r\nMarinate and set the tikka aside for an hour in the refrigerator.\r\n\r\nInsert the pieces of the chicken tikka in the seekh and place it in the tandoor till done.\r\n\r\nMeanwhile beat the egg whites with a little sugar till it forms the peak.\r\n\r\nUse this egg white to coat your chicken tikka nicely throughout all the pieces and place the seekh again in tandoorand cook the tikka with the egg coated till it holds the kebab firmly.\r\n\r\nCook the kebab at all sides by rotating the seekh.\r\nMelt the remaining sugar in a pan taking care that it doesn’t burn.\r\n\r\nWhen the sugar melts using the back of the ladle or a spoon with an up and down motion make sugar threads and take it out with your another spoon or your hand ( take care of your hands as the melted sugar will be hot as this stage as well)\r\nMake a bed of these sugar threads on a plate and place your kebab on it and serve hot.\r\n\r\n