Reshmi Kebab
Tender minced chicken is combined with creamy yogurt, cream, and ground cashews.Ginger, garlic, green chili, cardamom, and garam masala create a delicate aroma.The mixture is shaped around skewers to create smooth, juicy kebabs.The kebabs are grilled until lightly golden with subtle charred edges.A small amount of butter or ghee adds richness during cooking.Serve hot with mint chutney, onions, and lemon for an elegant appetizer.
Ingredients
- 500 g boneless chicken, preferably chicken thighs
- 3 tablespoons fresh cream
- 2 tablespoons cashews
- 1 tablespoon milk
- 1 tablespoon ginger-garlic paste
- 1–2 green chilies, finely chopped
- 1 tablespoon roasted gram flour (besan)
- 1 teaspoon garam masala
- ½ teaspoon cardamom powder
- ½ teaspoon cumin powder
- ¾ teaspoon salt, or to taste
- 1 tablespoon melted butter or ghee
- 1 tablespoon oil
Instructions
Soak the Cashews
- Place the cashews in warm milk and soak them for about 15–20 minutes. This helps soften them and makes it easier to create a smooth paste.Blend the soaked cashews into a fine, creamy paste.
Prepare the Chicken
- Cut the boneless chicken into small pieces. Pat the chicken dry before grinding because excess moisture can make the kebab mixture too loose.Grind the chicken until finely minced but not completely smooth.
Prepare the Marinade
- In a large bowl, combine yogurt, cream, cashew paste, ginger-garlic paste, green chili, lemon juice, roasted gram flour, coriander, garam masala, cardamom powder, white pepper, cumin powder, and salt.Mix thoroughly.
Marinate the Chicken
- Add the minced chicken to the marinade and mix gently until everything is evenly combined.Cover and refrigerate for 1–2 hours. This allows the flavors to develop while keeping the mixture chilled and easier to shape.
Shape the Kebabs
- Take a portion of the mixture and gently press it around a metal skewer, forming a long, even kebab.If the mixture feels sticky, lightly grease your hands with oil.Avoid making the kebabs too thick because they need to cook evenly in the center.
Grill the Kebabs
- Preheat a grill pan, barbecue, or oven.Brush the kebabs lightly with oil or melted butter and cook over medium heat. Turn them carefully every few minutes so they brown evenly on all sides.Cook until the kebabs are completely cooked through and lightly golden on the outside.
Serve
- Transfer the kebabs to a serving platter. Brush lightly with melted butter or ghee and sprinkle with fresh coriander or a small amount of chaat masala.Serve immediately with mint-coriander chutney, onion rings, and lemon wedges.
Notes
- Chicken thighs generally produce juicier kebabs than chicken breast.
- Keep the chicken mixture chilled while shaping the kebabs.
- Thick yogurt is preferable because excess liquid can make the mixture difficult to handle.
- Cashew paste contributes to the signature creamy texture.
- Roasted gram flour helps bind the kebab mixture.
- Avoid overcooking because the kebabs can become dry.
- Turn the kebabs gently so they do not break.
- Always check the center of the kebab to ensure the chicken is fully cooked.