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Chicken Reshmi Kebab

Serves 4
150 mins
260 Kcal
The chicken reshmi kebab recipe is the creamiest and most succulent of North Indian appetizers, especially known for its melt-in-the-mouth texture and rich flavour. The name "Reshmi" itself means "silky" or "smooth," and the words perfectly describe the soft texture of these kebabs. Done with boneless chicken marinated in a mixture of yoghurt, cream, and a blend of spices, the dish forms a wonderful balance of subtle flavours and a rich creaminess. With the marinade, the kebab becomes soft. yoghurt and fresh cream along with some crushed cashews not only aid in softening the meat but also supply it with a sumptuous smoothness. Other spice components added include cumin, coriander, and garam masala for depth, while the freshness of ginger and garlic gives it a light zest. Freshness hints from green chillies and coriander leaves balance the lemon juice, cutting the richness of the cream. Traditionally, after marinating, the chicken is threaded onto skewers and roasted in a tandoor or clay oven, or simply grilled or cooked stovetop. The high temperature will sear in the flesh, then giving it an edge somewhat burnt, and smoked, the inside juicy, and flavoured. This kebab then tastes delicately spiced, rich in texture, and incredibly satisfying. Chicken Reshmi Kebab is always served with a tangy side of mint chutney and lemon wedges in contrast to this creamy kebab. It's one of the favourite dishes at Indian restaurants and is often served at festive gatherings-it's a delight for anyone who loves grilled chicken with that extra rich, creamy twist.

Ingredients required for Chicken Reshmi Kebab

  1. 500 gms chicken
  2. 1/2 tsp garam masala
  3. 1 tbsp lemon juice
  4. 1 tsp ginger garlic paste
  5. 1 tbsp red chilli powder
  6. 1 tsp cumin powder
  7. 1 tsp black pepper powder
  8. 200 gms curd
  9. Oil
  10. Kashmiri red chilli

Cooking steps for Chicken Reshmi Kebab

  1. 1
    Begin the recipe of Chicken Reshmi Kebab with a bowl and put in the hung curd, which is 200 gms of thick yoghurt. Curd gives kebabs a creamy texture. For flavours, add ginger-garlic paste to this mixture. Add 1 teaspoon of garam masala, black pepper powder, cumin powder, and red chilli powder, so the blend will give kebabs a delicate, balanced heat. Now add in 1 tablespoon of lemon juice and a pinch of salt to taste. This marinade is very rich and flavourful since the yoghurt is also a tenderizer to the chicken.
  2. 2
    Cut 500 gms of boneless chicken into 1.5-inch cubes. It is important that you cut the chicken so that you have uniform sizes so that it gets evenly cooked. Place these pieces in the bowl containing the marinade.
  3. 3
    Stir everything together and make sure that each chicken piece is well-coated with the marinade. After that, cover the bowl with a lid or plastic wrap and place it inside the refrigerator. Leave the chicken to marinate for at least 2 hours. To taste better, leave it overnight. It is very important to achieve this step because the longer the chicken stays in the marinade the softer and more delicious it gets.
  4. 4
    While the chicken is marinating, soak wood skewers in water for about half an hour. That way, you don't risk them getting scorched when grilling the chicken.
  5. 5
    Skip this step if you're using metal skewers. Preheat your oven or grill to 200 C, or 392 F. The hot temperature is selected so that cooking time is as short as possible and yet the chicken remains juicy inside while slightly charred on the outside.
  6. 6
    Take the marinated chicken from the refrigerator once it has rested for the required time. Place the marinated chicken pieces onto the moistened skewers leaving some gaps between the pieces. The gaps enable heat to flow to every part of the chicken uniformly. Do not pack the pieces too close together.
  7. 7
    Place the skewers on a baking tray with aluminum foil for easier cleanup or place them directly on the grill. Put the tray in the preheated oven, or put the skewers on the grill and cook for around 15 to 20 minutes.
  8. 8
    Stir the skewers occasionally so that the chicken will be evenly cooked on all sides. Target to cook the chicken through, tender, and a bit charred on the outside.
  9. 9
    Brush the kebabs with melted butter or oil in the last 5 minutes of cooking. This makes kebabs that are all the more flavourful and stay nice and moist. The butter can also impart to it a perfectly nice golden-brown colour on top. Do not let them get dry; be careful to remove them when they begin to char and are done.
  10. 10
    Serve the chicken reshmi kebabs hot. They go very well with fresh mint chutney for its refreshing note against the rich, creamy kebab. Onion rings garnished with a splash of lemon juice add zest to it. You could also have the kebabs with naan or even tandoori roti and can even be served as a side dish to biryani.

Shop Ingredients

Curd (200 gms)
28
1
32
1
76
1
117
1
50
1
100
1
62
1
45
1
33
1
150
1
Lemon Juice (1 Tbsp)
55
1
64
1
91
1
65
1
72
1
Red Chilli Powder (1 Tbsp)
540
1
290
1
100
1
Kashmiri Red Chilli
37
1
62
1
108
1
83
1
260
1
132
1
67
1
121
1
115
1
69
1
Cumin Powder (1 Tsp)
68
1
46
1
92
1
61
1
91
1
167
1
94
1
79
1
48
1
82
1
Garam Masala (1/2 Tsp)
100
1
97
1
34
1
52
1
80
1
109
1
100
1
80
1
70
1
45
1
Ginger Garlic Paste (1 Tsp)
45
1
46
1
38
1
59
1
50
1
42
1
99
1
41
1
Oil
171
1
147
1
148
1
167
1
151
1
150
1
732
1
150
1
187
1
332
1
Black Pepper Powder (1 Tsp)
152
1
170
1
226
1
134
1
78
1
Chicken (500 gms)
165
1
247
1
165
1
154
1
157
1
249
1
135
1
222
1
121
1
260
1

FAQs

Can I prepare this Chicken Reshmi Kebab in a tandoor or grill?

You may even cook Chicken Reshmi Kebab directly in a non-stick pan or skillet on a stovetop. Just heat some oil in it, pour the chicken pieces into the pan after marination and then cook them on medium heat so that they turn golden brown and get cooked completely. Alternatively, you can bake them in the oven at 400 F for almost 20-25 minutes by flipping them halfway through their cooking time so that they get cooked evenly.

How do I enhance the taste of Chicken Reshmi Kebab?

The flavour of Chicken Reshmi Kebab gets enhanced when marinating the chicken for at least 4 to 6 hours or overnight. This way, spices and creamy ingredients penetrate the meat so that it gets tender with an incredible flavour. The addition of ground cashews or almonds in the marinade also gives a deeper richness to the kebabs.

Can I freeze Chicken Reshmi Kebab?

Yes, you can freeze the marinated chicken pieces before cooking them. Store the marinated chicken in an airtight container or zip-lock bag and freeze for up to 1 month. When ready to cook, thaw the chicken in the refrigerator overnight and grill, bake, or pan-fry as usual. Freezing after cooking is also possible, though it should incur a bit of texture variation.
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