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.
Nutrition per serving
Ingredients
Poultry(1)
- Boneless Chicken Thighs- 500 gCut into 1.5-inch pieces
Dairy(2)
- Heavy Cream- 60 mlroom temperature
- Plain Yogurt- 60 gHung curd, drained of excess water
Nut(2)
- Raw Cashews- 30 gSoaked in warm water for 15 minutes, then drained
- Blanched Almonds- 15 gSoaked in warm water for 15 minutes, then drained
Paste(1)
- Ginger-Garlic Paste- 2 tbspstore-bought or homemade
Vegetable(1)
- Green Chilies- 2 mediumFinely chopped or made into a paste
Liquid(1)
- Lemon Juice- 1 tbspFreshly squeezed
Spice(3)
- White Pepper Powder- 1 tspfreshly ground if possible
- Green Cardamom Powder- 0.5 tspground from fresh pods
- Garam Masala- 0.5 tspstore-bought or homemade blend
Condiment(1)
- Salt- 1 tspOr to taste
Fat(1)
- Butter- 30 gMelted, for basting
Herb(1)
- Fresh Coriander Leaves- 15 gChopped, for garnish
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Unlock AI featuresInstructions
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.
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.
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!
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.
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).
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.
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