I honestly think this is one of the best Kebab recipe I had so far after Chicken Tikka Kebab for which I have also shared the recipe in another post (Do read it) ! The rich, creamy & smooth texture of Reshmi Kebab as the name suggest is so delicious & lip-smacking that you will think of nothing but Kebabs all day long until you have it again, your craving will still not be satisfied. It is that crazy delicious ! No kidding. Chicken Reshmi Kabab literally means Rasham or Reshmi Murgh Kebab. The word Reshmi means silky smooth and of course it is made with Pieces of Boneless Chicken Breast cut into 2” tikka size, marinated in a juicy mixture of Curd, Cream, Cashew nuts and Spices and then Grilled in Oven or On Gas Stove. The Marination as I always say plays a huge role in making this delicious Kebab recipe so drool-worthy. The amount of cream, curd & almond paste is what makes the chicken so smooth aka Resham in texture and taste.
Chicken Reshmi Kebab is one of the most popular Indian Kabab dish, no doubt served in almost every restaurant. But, now that I’m sharing this delicious recipe of ours, I honestly think after having a bite of this recipe, you will never ever order this Kebab again from any other restaurants but rather always make it at home! I bet you. So lets dive into our today’s scrumptious Kebab recipe without wasting a moment.
1st Marination Ingredients:
| Items | Quantity |
| Boneless Chicken (cut into 2” tikka pieces) | 700 gms |
| Salt | 1 tsp |
| Garlic Paste | 2 tsp |
| Ginger Paste | 2 tsp |
| Lemon Juice | 3 tsp |
- 1st Marination: In a mixing bowl, add the washed & pat-dried chicken pieces (with no water), sprinkle salt, pour, add lemon juice, garlic paste and ginger paste. Mix & Marinade. Set aside for 15 minutes.
- Ensure that there should not be any moisture or water droplets on the chicken pieces prior to marinating them. They should be completely dry.
2nd Marination Ingredients:
| Items | Quantity |
| Hung Curd/Yogurt | 5 tbsp |
| Fresh Cream | 5-6 tbsp |
| Garam Masala Powder | 3/4 tsp |
| Nutmeg (Jaiphal) Powder | 1/2 tsp |
| Green Cardamom Powder | 3/4 tsp |
| Black Pepper Powder | 1/4 tsp |
| White Pepper Powder | 1/2 tsp |
| Green Chili Paste | 3-4 Chilies |
| Almond Paste | 4 tbsp |
| Processed Cheese | 4 tbsp |
| Olive Oil | 1 tbsp/To Cook |
| Melted Butter | To Baste |
- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water. This may take 1.5 to 2 hrs, so plan accordingly.
- 2nd Marination: Mix all the above listed ingredients with the 1st marinated Chicken in the same mixing bowl. Coat them well. Refrigerate to Marinate atleast for 5-6 hours or overnight for best results.
Important: If you’re using wooden or bamboo skewers/stick to grill the chicken, make sure that you soak the skewers in warm water for atleast 1 hour before using. This avoids sticking or burning as the skewers will be well-soaked.
Process-How To Cook:
Step 1: Take out the marinated chicken from the refrigerator after 5-6 hrs & keep it in room temperature for 30-40 minutes before skewering & grilling.
Step 2: Skewer the marinated chicken tikkas on a metal or soaked bamboo skewers 4-5 pieces at a time depending on the length of the skewer.
Step 3: Heat Olive oil in a grilling pan, rub the oil evenly on all corners. Place the chicken-Skewers on the grilling pan. Grill on high heat first 10 minutes, later turn the flame on medium until its thoroughly cooked.
Step 4: Keep turning side after every 30-45 seconds. Cook on all side until the chicken is cooked and grill marks appear.
Step 5: Flip & Baste with melted Butter (don’t over-do it if using salted butter). Roast till edges are charred and cooked evenly. Serve hot as appetizers with ring onions & chutney.
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