Chicken Reshmi Kabab Recipe
Kebabs (kababs/kebobs) are the most popular Indian appetizers. Part of Moghlai, Hyderabadi cuisines, kebab was introduced in India by Afghan, Turkish, Mughal and Persian armies who invaded India. Kebabs are traditionally made from lamb, mutton, or poultry.
The traditional kebab in India it is made using a clay oven, fired by charcoal or wood, called tandoor. Since I do not own a tandoor, I used a gas grill pan and the result was wonderful. You can use an oven too or even deep fry or roast in a pan the kebabs.
Chicken Reshmi kabab is another of those addictive and amazing Indian dishes that you could never have enough of – tiny bites of chicken meat are marinated in a blend of yogurt, fresh cream, almonds, cashew nuts, cilantro and fenugreek leaves
Reshmi means silky in Hindi, and this is how these kebabs are – smooth and silky in texture.
I served these chicken reshmi kababs with a mint cilantro chutney, you can find the recipe at the end of the post. Hope you enjoy it!
If you search for more Indian chicken starters or other spicy grilled chicken recipes, you may want to take a look at these:
Chicken Reshmi Kabab step by step recipe
Soak the cashew nuts and almonds in water for 30 minutes. Peel the almonds.
In a food processor, grinder or mortar, grind together the cashew nuts and almonds to a smooth paste (add little water).
Now combine this almond-cashew nuts paste, yogurt, cilantro, mint leaves if using, kasoori methi (dried fenugreek leaves), fresh cream, lime/lemon juice, powder spices if using, ginger garlic paste, oil and salt.
Note: Fenugreek leaves are not easily available in Western markets, you can find them at your local Indian market (fresh fenugreek leaves are called methi and dried fenugreek leaves are called kasoori methi) or you can buy online on amazon
Mix well and add the chunks of chicken and coat well.
Cover and leave to marinate for at least 30 minutes.
Thread the chicken pieces onto skewers and lightly rub with butter.
Grill over charcoal or in a gas grill pan or in an oven, till done. I used a gas grill and it took about 20-25 minutes, on medium flame.
Serve hot with salad or a mint coriander chutney.
Recipe for mint coriander chutney
You need:
1 cup fresh mint leaves;
1/2 cup cilantro/coriander leaves;
1 green chilli (optional);
1 tsp ginger paste;
1/4 tsp salt or as per taste;
2 tbsp water;
1 tbsp lemon/lime juice.
Directions:
Put all the ingredients, except for water, into a food processor and grind them until medium coarse consistency. Add water and grind again until desired smooth or medium coarse consistency is achieved.
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- 400 gm chicken breast, cut into small pieces or chicken boneless and skinless;
- 8 almonds, soaked in water for 20 minutes;
- 8 cashew nuts;
- 4 tbsp yogurt;
- 1 tbsp ginger garlic paste;
- 1 tbsp lemon/lime juice;
- ½ tsp turmeric powder (optional);
- ½ cup fresh coriander/cilantro leaves, chopped;
- few mint leaves (optional);
- 1 tsp garam masala;
- 1 tbsp dried fenugreek leaves (kasoori methi);
- 1 tbsp fresh cream;
- ½ tsp salt;
- 1 tbsp butter;
- 1 tbsp oil.
- Soak the cashew nuts and almonds in water for 30 minutes. Peel the almonds.
- In a food processor, grinder or mortar, grind together the cashew nuts and almonds to a smooth paste (add little water).
- Now combine this almond-cashew nuts paste, yogurt, cilantro, mint leaves if using, kasoori methi, fresh cream, lime/lemon juice, powder spices if using, ginger garlic paste, oil and salt.
- Mix well and add the chunks of chicken and coat well.
- Cover and leave to marinate for at least 30 minutes.
- Thread the chicken pieces onto skewers and lightly rub with butter.
- Grill over charcoal or in a gas grill pan or in an oven, till done. I used a gas grill and it took about 20-25 minutes, on medium flame.
- Serve hot with salad or a mint coriander chutney.
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