📝 About This Recipe
Hailing from the royal kitchens of the Mughal Empire, Reshmi Kabab translates to 'Silken Kebab,' a name earned from its incredibly smooth, melt-in-the-mouth texture. These skewers feature succulent chicken breast marinated in a luxurious blend of heavy cream, yogurt, and a paste of cashews and green chilies. Grilled to golden perfection with a smoky char, they offer a delicate balance of mild spices and rich creaminess that is truly regal.
🥗 Ingredients
The Protein
- 500 grams Chicken Breast (cut into 1.5-inch uniform cubes)
The Silken Paste
- 12-15 pieces Cashew Nuts (soaked in warm water for 20 minutes)
- 3-4 Green Chilies (deseeded for less heat if preferred)
- 2 tablespoons Fresh Cilantro Stems (finely chopped)
The Velvet Marinade
- 3 tablespoons Greek Yogurt (thick or hung curd)
- 2 tablespoons Heavy Cream (malai or double cream)
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon White Pepper Powder (for a clean, sharp heat)
- 1/2 teaspoon Garam Masala (high quality or homemade)
- 1/4 teaspoon Cardamom Powder (for floral aroma)
- 1 teaspoon Salt (adjust to taste)
- 1 tablespoon Vegetable Oil (to bind the marinade)
For Basting & Garnish
- 2 tablespoons Unsalted Butter (melted for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1/4 cup Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Pat the chicken cubes completely dry with paper towels to ensure the marinade sticks properly.
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2
In a small blender, grind the soaked cashews, green chilies, and cilantro stems into a very smooth, thick paste. Add a teaspoon of water only if necessary.
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3
In a large glass mixing bowl, whisk together the Greek yogurt, heavy cream, ginger-garlic paste, and the prepared cashew paste until smooth.
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4
Add the lemon juice, white pepper, garam masala, cardamom powder, salt, and oil to the yogurt mixture. Stir well to combine.
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5
Add the chicken cubes to the marinade, ensuring every piece is generously and evenly coated. Cover with plastic wrap.
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6
Refrigerate and marinate for at least 4 hours, though overnight is ideal for the most tender results.
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7
If using wooden skewers, soak them in water for 30 minutes to prevent burning during the cooking process.
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8
Thread 4-5 chicken pieces onto each skewer, leaving a tiny bit of space between pieces so they cook evenly.
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9
Preheat your grill, grill pan, or oven (broil setting) to medium-high heat. Lightly grease the grates with oil.
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10
Place the skewers on the grill. Cook for 6-7 minutes on the first side without moving them to develop a nice char.
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11
Flip the skewers and cook for another 5-6 minutes. Generously brush with melted butter during the last 2 minutes of cooking.
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12
Check for doneness; the internal temperature should reach 165°F (74°C). The exterior should be creamy white with golden-brown charred spots.
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13
Remove from heat and let the kababs rest for 3-5 minutes to allow the juices to redistribute.
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14
Sprinkle with chaat masala and fresh cilantro before serving hot.
💡 Chef's Tips
Always use thick yogurt or 'hung curd' to prevent the marinade from becoming too watery and sliding off the meat. Don't skip the cashew paste; it provides the 'Reshmi' (silky) texture and a rich, nutty depth that defines this dish. Use white pepper instead of black pepper to maintain the beautiful, pale creamy color of the kababs. If using an oven, place the skewers on a wire rack over a baking tray to allow air circulation and mimic a grill. Avoid overcooking; chicken breast dries out quickly, so monitor the internal temperature closely.
🍽️ Serving Suggestions
Serve with a side of Mint-Coriander Chutney and thinly sliced red onion rings soaked in ice water. Pair with buttery garlic naan or fluffy rumali roti to scoop up the tender meat. Accompany with a fresh kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. Serve alongside a fragrant Jeera (cumin) rice or Saffron Pilaf for a complete meal. A chilled glass of salty Lassi or a crisp dry Riesling balances the creamy richness perfectly.