Chicken Reshmi Kebab
Tender and succulent Chicken Reshmi Kebabs, a Mughlai delicacy, are made by marinating chicken pieces in a rich blend of cream, cashews, almonds, and aromatic spices, then grilled to perfection.
By CuocoMitra · Published · Updated 20 April 2026
- Total time
- Prep
- Cook
- Serves
- 4
- Per serving
- 472kcal
- Difficulty
- medium
Chicken Reshmi Kebab is a medium Chicken Reshmi Kebab recipe that serves 4 and takes 50 minutes (30 minutes prep, 20 minutes cooking). It uses 14 ingredients across 6 steps. Each serving provides about 471.56 calories.
Ingredients
14 ingredients for 4 servings. Open any ingredient for its nutrition detail.
Raw Chicken Thigh with SkinCut into 1.5-inch pieces500 gChicken, broilers or fryers, thigh, meat and skin, raw
Poultry Productssr_legacyIn this recipe: 500 g, Cut into 1.5-inch pieces
Per 100 g
Calories221 kcalProtein16.5gCarbs0.25gFat16.6gFiber0gCommon portions
oz 4 undetermined 113 g thigh with skin 1 undetermined 193 g Main proteinFlavor baseSavoryMildChickenyTender
Heavy Whipping Creamroom temperature60 mlCream, fluid, heavy whipping
Dairy and Egg Productssr_legacyIn this recipe: 60 ml, room temperature
Per 100 g
Calories340 kcalProtein2.84gCarbs2.84gFat36.1gFiber0gCommon portions
tbsp 1 undetermined 15 g fl oz 1 undetermined 29.8 g cup, whipped 1 undetermined 120 g cup, fluid (yields 2 cups whipped) 1 undetermined 238 g Fat sourceThickenerEmulsifierDairyRichSweet
Raw CashewsSoaked in warm water for 15 minutes, then drained30 gNuts, cashew nuts, raw
Nut and Seed Productssr_legacyIn this recipe: 30 g, Soaked in warm water for 15 minutes, then drained
Per 100 g
Calories553 kcalProtein18.2gCarbs30.2gFat43.8gFiber3.3gCommon portions
oz 1 undetermined 28.35 g SnackGarnishTexture enhancerNuttyButteryMild
AlmondSoaked in warm water for 15 minutes, then drained15 gPrunus dulcis
NutsIn this recipe: 15 g, Soaked in warm water for 15 minutes, then drained
Per 100 g
Calories579 kcalProtein21.2gCarbs21.6gFat49.9gFiber12.5gCommon portions
almond 1 undetermined 1.2 g oz (23 whole kernels) 1 undetermined 28.35 g cup, sliced 1 undetermined 92 g cup, ground 1 undetermined 95 g Fat sourceTexture enhancerFlavor enhancerNuttySweetEarthy
Garlic, pastestore-bought or homemade2 tbspAllium sativum
VegetablesAlliumsIn this recipe: 2 tbsp, store-bought or homemade
Per 100 g
Calories136.5 kcalProtein3.25gCarbs15.5gFat5.05gFiber0gCommon portions
paste 1 tsp 5 g paste 1 tbsp 15 g bulk measure 10 g 10 g 1 oz 1 undetermined 28 g AromaticFlavor baseSeasoningPungentGarlickySavory
Raw Green Hot Chili PeppersFinely chopped or made into a paste2 mediumPeppers, hot chili, green, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 2 medium, Finely chopped or made into a paste
Per 100 g
Calories40 kcalProtein2gCarbs9.46gFat0.2gFiber1.5gCommon portions
pepper 1 undetermined 45 g cup, chopped or diced 0.5 undetermined 75 g Flavor enhancerSpicy agentAromaticSpicyFreshGrassy
Plain Whole Milk YogurtHung curd, drained of excess water60 gYogurt, plain, whole milk
Dairy and Egg Productssr_legacyIn this recipe: 60 g, Hung curd, drained of excess water
Per 100 g
Calories61 kcalProtein3.47gCarbs4.66gFat3.25gFiber0gCommon portions
container (4 oz) 0.5 undetermined 113 g container (6 oz) 1 undetermined 170 g container (8 oz) 1 undetermined 227 g cup (8 fl oz) 1 undetermined 245 g AcidThickenerFlavor enhancerSourTangyMilky
Raw Lemon JuiceFreshly squeezed1 tbspLemon juice, raw
Fruits and Fruit Juicessr_legacyIn this recipe: 1 tbsp, Freshly squeezed
Per 100 g
Calories22 kcalProtein0.35gCarbs6.9gFat0.24gFiber0.3gCommon portions
wedge yields 1 undetermined 5.9 g fl oz 1 undetermined 30.5 g lemon yields 1 undetermined 48 g cup 1 undetermined 244 g AcidFlavor enhancerTenderizerSourCitrusBright
White Pepperfreshly ground if possible1 tspSpices, pepper, white
Herbs & Spicessr_legacyIn this recipe: 1 tsp, freshly ground if possible
Per 100 g
Calories296 kcalProtein10.4gCarbs68.6gFat2.12gFiber26.2gCommon portions
tsp, ground 1 undetermined 2.4 g tbsp, ground 1 undetermined 7.1 g Flavor enhancerSeasoningAromaticSpicyPungentEarthy
Cardamom Spiceground from fresh pods0.5 tspSpices, cardamom
Herbs & Spicessr_legacyIn this recipe: 0.5 tsp, ground from fresh pods
Per 100 g
Calories311 kcalProtein10.8gCarbs68.5gFat6.7gFiber28gCommon portions
tsp, ground 1 undetermined 2 g tbsp, ground 1 undetermined 5.8 g Flavor enhancerAromaticSeasoningFloralCitrusySpicy
Garam Masalastore-bought or homemade blend0.5 tspGARAM MASALA
Herbs & SpicesbrandedIn this recipe: 0.5 tsp, store-bought or homemade blend
Per 100 g
Calories260 kcalProtein20gCarbs40gFat20gFiber0gCommon portions
5 GRM 1 undetermined 5 g Flavor enhancerAromaticSpice blendWarmAromaticEarthy
Plain SaltOr to taste1 tspPLAIN SALT
Seasoning Mixes, Salts, Marinades & Tenderizerssr_legacyIn this recipe: 1 tsp, Or to taste
Per 100 g
Calories0 kcalProtein0gCarbs0gFat0gFiber—Common portions
1 g 1.5 g Flavor enhancerSeasoningSaltyGrittyCrystalline
Unsalted ButterMelted, for basting30 gButter, without salt
Dairy and Egg Productssr_legacyIn this recipe: 30 g, Melted, for basting
Per 100 g
Calories717 kcalProtein0.85gCarbs0.06gFat81.1gFiber0gCommon portions
pat (1" sq, 1/3" high) 1 undetermined 5 g tbsp 1 undetermined 14.2 g stick 1 undetermined 113 g cup 1 undetermined 227 g Fat sourceFlavor enhancerEmulsifierDairyRichFatty
Raw Coriander (Cilantro) LeavesChopped, for garnish15 gCoriander (cilantro) leaves, raw
Vegetables and Vegetable Productssr_legacyIn this recipe: 15 g, Chopped, for garnish
Per 100 g
Calories23 kcalProtein2.13gCarbs3.67gFat0.52gFiber2.8gCommon portions
cup 0.25 undetermined 4 g sprigs 9 undetermined 20 g GarnishAromaticFlavor enhancerFreshCitrusyHerbal
What you’ll need
9 tools across 6 steps.
Method
- 1
Prepare the Nut Paste
Drain the soaked Raw Cashews and Blanched Almonds. Blend them with a splash of water (about 1-2 tablespoons) into a very smooth, fine paste. Set aside.
Soaking the nuts helps achieve a creamier, smoother paste, which is essential for the 'Reshmi' (silky) texture.
Timer: 5 min
Blender - 2
Combine Marinade Ingredients
In a large mixing bowl, combine the prepared nut paste, 60 ml heavy cream, 60 g plain yogurt, 2 tbsp ginger-garlic paste, paste from the Green Chilies, 1 tbsp lemon juice, 1 tsp white pepper powder, 0.5 tsp green cardamom powder, 0.5 tsp garam masala, and 1 tsp salt. Mix everything thoroughly until well combined and smooth.
Ensure the yogurt is hung curd (drained) to prevent the marinade from becoming too watery, which can make it difficult for the marinade to cling to the chicken.
Timer: 5 min
mixing bowl - 3
Marinate the Chicken
Add the 500 g chicken pieces to the marinade. Toss well to ensure every piece is evenly coated. Cover the bowl and refrigerate for at least 2-4 hours, or ideally overnight, for best flavor and tenderness.
The longer the marination, the more flavorful and tender your kebabs will be. Don't skip this step!
Marination: 240 minmixing bowl - 4
Prepare for Grilling/Baking
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat (or oven to 200°C / 400°F if baking). Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece.
Avoid overcrowding the skewers, as this can lead to uneven cooking. If baking, line a baking tray with parchment paper.
- 5
Grill or Bake the Kebabs
Grilling: Place the skewers on the preheated grill. Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through, tender, and has a beautiful char. Baste with melted 30 g butter during the last few minutes of cooking.
Baking: Arrange skewers on the prepared baking tray. Bake for 15-20 minutes, flipping halfway, until golden brown and cooked through. For a slight char, you can broil for the last 2-3 minutes. Baste with melted butter during the last few minutes.
The internal temperature of cooked chicken should reach 74°C (165°F).
- 6
Serve and Garnish
Once cooked, remove the chicken reshmi kebabs from the grill or oven. Carefully slide them off the skewers onto a serving platter. Garnish generously with fresh chopped 15 g coriander leaves. Serve hot with mint chutney, onion rings, and lemon wedges.
For an extra smoky flavor, you can give the kebabs a quick 'dhungar' (charcoal smoke) treatment before serving.
Timer: 5 min
serving platter
Nutrition
Per serving, across 4 servings.
| Nutrient | Per serving | Whole recipe |
|---|---|---|
| Calories | 471.6 kcal | 1886.2 kcal |
| Protein | 24.4 g | 97.7 g |
| Carbohydrates | 7.4 g | 29.8 g |
| Fat | 38.5 g | 153.9 g |
| Fibre | 1.1 g | 4.4 g |
| Sodium | 630.7 mg | 2522.9 mg |
Computed from the matched ingredient data rather than entered by hand, with 100% of ingredients matched. Treat it as a close estimate, not a clinical figure.
How it tastes
- Salty
- 3 out of 5
- Sweet
- 1 out of 5
- Sour
- 1 out of 5
- Umami
- 4 out of 5
- Spicy
- 1 out of 5
- Smoky
- 2 out of 5
- Herbal
- 3 out of 5
- Rich
- 5 out of 5
Texture
Mood
Good for
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