📝 About This Recipe
Reshmi Kebab, literally translating to 'silky' kebab, is a jewel of Mughlai cuisine known for its incredibly tender, melt-in-the-mouth texture. These succulent chicken skewers are marinated in a luxurious blend of yogurt, fresh cream, cashews, and aromatic spices, resulting in a sophisticated flavor profile that is creamy yet subtly spiced. Traditionally cooked in a clay tandoor, this recipe brings that smoky, regal experience to your home kitchen, ensuring a starter that is as elegant as it is delicious.
🥗 Ingredients
The Protein
- 500 grams Chicken Thighs (boneless, cut into 1.5-inch cubes)
The Silk Paste
- 12-15 pieces Cashew Nuts (soaked in warm water for 20 minutes)
- 3 tablespoons Heavy Cream (chilled)
- 3-4 Green Chilies (deseeded for less heat)
- 2 tablespoons Fresh Cilantro Stems (finely chopped)
The Marinade
- 1/2 cup Greek Yogurt or Hung Curd (thick and moisture-free)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon White Pepper Powder (to maintain the light color of the kebab)
- 1/2 teaspoon Garam Masala (high quality)
- 1/2 teaspoon Cardamom Powder (finely ground seeds)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Ghee or Melted Butter (for basting and marinade)
👨🍳 Instructions
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1
Pat the chicken cubes dry with paper towels to ensure the marinade sticks perfectly; excess water will make the marinade runny.
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2
In a small blender, grind the soaked cashews, green chilies, and cilantro stems with the heavy cream into a very smooth, fine paste.
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3
In a large mixing bowl, combine the hung curd, ginger-garlic paste, lemon juice, white pepper, cardamom powder, garam masala, and salt.
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4
Whisk the yogurt mixture until completely smooth, then fold in the prepared cashew-cream paste and one tablespoon of ghee.
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5
Add the chicken cubes to the marinade, ensuring every piece is generously coated. Cover and refrigerate for at least 4 hours, though overnight is preferred for maximum tenderness.
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6
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
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7
Thread the marinated chicken onto the skewers, leaving a tiny gap between pieces to allow even heat circulation.
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8
Preheat your oven to 220°C (425°F) on the grill/broil setting, or prepare a charcoal grill for medium-high heat.
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9
Place the skewers on a baking rack over a tray (to catch drippings) and grill for 12-15 minutes.
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10
Halfway through cooking, remove the skewers and generously brush the chicken with melted butter or ghee.
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11
Turn the skewers and grill for another 5-7 minutes until the chicken is cooked through and shows light golden-charred spots.
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12
For an authentic smoky flavor, perform the 'Dhungar' method: place a small piece of burning charcoal in a steel bowl amidst the cooked kebabs, drizzle ghee over the coal, and cover the container tightly for 3 minutes.
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13
Rest the kebabs for 5 minutes before serving to allow the juices to redistribute, ensuring that signature 'reshmi' (silky) texture.
💡 Chef's Tips
Always use chicken thighs instead of breast; the higher fat content is essential for the juicy, silky texture. Ensure your yogurt is 'hung' (strained of all whey) or use thick Greek yogurt to prevent the marinade from sliding off the meat. Don't skip the cardamom powder; it provides the quintessential royal aroma that defines a true Reshmi Kebab. Use white pepper instead of black pepper to keep the kebabs looking ivory-white and elegant. Avoid overcooking; once the internal temperature reaches 165°F (74°C), remove them immediately to prevent the cream-based marinade from drying out.
🍽️ Serving Suggestions
Serve hot with a side of cooling Mint-Coriander Chutney and thinly sliced red onion rings. Pair with buttery Garlic Naan or Roomali Roti to soak up any residual juices. Accompany with a fresh Laccha Salad seasoned with chaat masala and lemon juice. A chilled glass of salty Lassi or a crisp dry white wine like Riesling cuts through the creaminess beautifully. Garnish with a sprinkle of fresh cilantro and a final dusting of chaat masala just before serving.