📝 About This Recipe
Derived from the Urdu word 'Resham' meaning silk, these kababs are the crown jewel of Mughlai tandoori cuisine, known for their incredibly soft, melt-in-the-mouth texture. Succulent pieces of chicken are bathed in a luxurious marinade of cashew paste, heavy cream, and aromatic spices before being charred to perfection in a clay oven. This dish represents the pinnacle of North Indian culinary elegance, offering a delicate balance of creamy richness and smoky char that is truly unforgettable.
🥗 Ingredients
The Protein
- 500 grams Chicken Thighs (boneless, cut into 1.5-inch cubes)
First Marination
- 1 tablespoon Ginger-Garlic Paste (freshly ground)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (adjust to taste)
The Reshmi Paste (Second Marination)
- 1/4 cup Greek Yogurt (thick or hung curd)
- 3 tablespoons Heavy Cream (Malai or double cream)
- 10-12 pieces Cashew Nuts (soaked in warm water and ground to a fine paste)
- 2-3 pieces Green Chilies (finely minced or pasted)
- 1/2 teaspoon White Pepper Powder (retains the light color of the kabab)
- 1/2 teaspoon Garam Masala (high quality or homemade)
- 1/4 teaspoon Green Cardamom Powder (for floral aroma)
- 1 Egg White (lightly whisked; acts as a binder)
- 1 tablespoon Cornstarch (to help the marinade adhere)
Basting and Garnish
- 3 tablespoons Ghee or Melted Butter (for basting)
- 1 handful Fresh Cilantro (finely chopped)
- 1 teaspoon Chaat Masala (for sprinkling)
👨🍳 Instructions
-
1
Pat the chicken cubes dry with a paper towel to ensure the marinade sticks properly. Place them in a large glass mixing bowl.
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2
Apply the 'First Marination' ingredients: ginger-garlic paste, lemon juice, and salt. Massage well into the chicken and set aside for 20-30 minutes.
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3
In a separate small blender, grind the soaked cashews with a teaspoon of water until a completely smooth, buttery paste forms.
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4
In a clean bowl, whisk together the Greek yogurt, heavy cream, cashew paste, minced green chilies, white pepper, cardamom powder, and garam masala.
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5
Add the whisked egg white and cornstarch to the creamy mixture, stirring until the marinade is thick and uniform.
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6
Pour this white marinade over the chicken. Ensure every piece is generously coated. Cover and refrigerate for at least 4 hours, though overnight is preferred for maximum tenderness.
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7
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, wipe them with a bit of oil.
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8
Preheat your oven to 425°F (220°C) or prepare your outdoor grill/tandoor for medium-high heat.
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9
Thread the chicken pieces onto the skewers, leaving a tiny gap between pieces to ensure even cooking and heat circulation.
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10
Place skewers on a baking rack over a tray (to catch drippings) and roast for 12-15 minutes. If grilling, place directly over the grates.
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11
Halfway through cooking, remove the kababs and generously brush them with melted ghee or butter. This creates that signature 'Reshmi' sheen.
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12
Turn the oven to 'Broil' for the last 2-3 minutes to achieve light charred spots on the edges while keeping the inside juicy.
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13
Check for doneness; the chicken should be opaque throughout and reach an internal temperature of 165°F (74°C).
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14
Let the kababs rest for 5 minutes before carefully sliding them off the skewers onto a serving platter.
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15
Garnish with a dusting of chaat masala and freshly chopped cilantro. Serve immediately while hot and succulent.
💡 Chef's Tips
Always use boneless chicken thighs instead of breast for this recipe; the higher fat content is essential for the 'silky' texture. Don't skip the egg white—it creates a thin protective layer that keeps the juices locked inside the meat. Use white pepper instead of black pepper to maintain the beautiful, ivory-white aesthetic of the authentic Reshmi marinade. If you don't have a tandoor, use a piece of charcoal (the 'Dhuan' method) to infuse a smoky flavor after the chicken is cooked. Ensure the yogurt is very thick (hung curd) so the marinade doesn't become watery and slide off the meat.
🍽️ Serving Suggestions
Serve with a cooling Mint-Coriander Chutney and thinly sliced red onion rings soaked in ice water. Pair with buttery Garlic Naan or Roomali Roti to scoop up the tender meat. Accompany with a fresh 'Kachumber' salad made of diced cucumbers, tomatoes, and lemon juice. A glass of salted Lassi or a crisp dry Riesling complements the creamy richness beautifully. Serve as an appetizer on a bed of shredded cabbage with lemon wedges on the side.