How to Make Reshmi Kebab Recipe

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Reshmi Kebab has its roots from the Mughlai cuisine. The various spices make these kebabs unique and gives a great taste to soft and tender chunks of chicken. It tastes rich and creamy due to the addition of cream, cashews, and almonds paste. Let’s follow this recipe.

Ingredients

400 gmboneless chicken breast
1 cupcurd (dahi / yogurt)
2 tablespoonginger-garlic paste
10-15cashew nuts
10-15almonds
1 teaspoonlemon juice
2 tablespoonfresh cream
1/2 teaspoonred chili powder
1/2 teaspoonblack pepper powder
2 tablespoonfresh coriander leaves, finely chopped
1 tablespoonoil or butter
Saltto taste

Directions

Rinse the chicken pieces under running water and cut into medium size chunks and soak almonds in the water for about 20 minutes and remove the skin from almonds and keep them aside.
In a bowl, mix the curd, ginger-garlic paste, cream, salt, lemon juice, chopped coriander, red chili powder, and pepper powder and mix it very well.
Make the paste of almonds and cashew nuts and add into the curd mixture.
Add 1/2 tablespoon of oil in curd mixture and marinate pieces of chicken in it and coat all the chicken pieces very well, cover the marination and keep it aside at least for 1 hour. (In this way chicken gets the flavors and juices ).
Preheat the oven at 350F degrees for 5 minutes and put the wooden skewers in warm water.
Thread the chicken pieces onto skewers and place in the oven and lightly brush with some oil.
Grill for about 20 - 30 minutes or until chicken tenders and becomes juicy and when the chicken is done, then remove out from the skewers.
Serve hot with chutney and any salad of your choice.

Notes

This marination of Chicken Reshmi Kebab can be kept for overnight in a refrigerator.

Tips

It is one of the most delicious kebabs and can be served with Tandoori roti or Naan.
You can use butter for brushing the chicken pieces.
For making chicken Reshmi butter masala, this same style kabab is used in gravy.

Meghna Nath