2 hrs 50 mins

Chicken Reshmi kebab

This delicious kebab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. Serve it with Mint-Coriander Chutney, thinly sliced onions and hot Naans.


1/2 kg boneless chicken, medium size pieces
1/2 cup cream
2 tbsp garlic and ginger paste
1 tbsp ground mint leaves
1 tbsp ground coriander leaves
3-5 green chilies, grounded
Salt to taste

In a bowl take a cream and mix garlic ginger paste, mint, coriander, green chilies and salt in it.
Now add chicken pieces in this mixture and marinate it for 4-6 hours.
Take skewers and put chicken pieces in them and barbeque them. Apply oil on them while you barbeque them.
You can also bake them in oven for 10 minutes, turn them and then bake them for 5 more minutes.
 Another method is that take a non stick pan and put the chicken mixture with all marinade in it. Cook it with a little amount of oil till chicken is done.



The Sultani, Level 5, Hotel Flamingo
Tasik Ampang,Jalan Hulu Kelang, Ampang,Selangor, Malaysia
Tel: 03 - 42517360
Hand Phone: 012-2959060 
Every day 11am-11:30pm
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Kashk-e Bademjan

Main ingredients are Kashk, aubergine, mint and garlic, fried onions and some chopped walnut. We are serving this food with our hot fresh bread that our chef baked in Tandoor.


Vegetarian Beryani

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Mattar Paneer

Fresh peas cooked in mild spices with cottage cheese.

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Koobide Kebab

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a Persian stew of which the main ingredients are cubed lamb, tomatoes, yellow split peas, onions, tomato paste and dried lime. Garnished with thin potato fries and served with rice.


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Chicken Tandoori

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Seekh Kebab Massala

Minced lamb/chicken and onion with special traditional spices, grilled in Tandoor

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