Reshmi Kebab
Indulge in the delicate flavors of Reshmi Kebab, a luscious Indian appetizer known for its melt-in-your-mouth texture and rich, aromatic marinade. This delectable recipe features tender bites of boneless chicken, marinated in a luxurious blend of yogurt, fresh cream, cashew paste, and warm spices like garam masala and white pepper. Infused with ginger-garlic paste, green chilies, and a hint of tangy lemon juice, these kebabs are expertly grilled or baked to achieve perfectly juicy and slightly charred edges. Ideal for parties or an exotic dinner at home, Reshmi Kebab pairs beautifully with mint chutney and lemon wedges for a crowd-pleasing starter that’s guaranteed to impress. Perfectly balancing creamy, spicy, and savory flavors, this recipe is a must-try for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 100 grams Yogurt (thick, plain)
- 50 milliliters Fresh cream
- 2 tablespoons Ginger-garlic paste
- 12 whole Cashew nuts
- 2 small Green chilies
- 2 tablespoons Coriander leaves (finely chopped)
- 1 teaspoon White pepper powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Salt
- 2 tablespoons Butter (for basting)
- 1 tablespoon Lemon juice
- 6 pieces Skewers (soaked in water if wooden)
Instructions
Cut the boneless chicken into bite-sized cubes and set aside.
Soak the cashew nuts in warm water for 10 minutes, then drain and grind them along with green chilies to create a smooth paste.
In a large mixing bowl, combine yogurt, fresh cream, the cashew-chili paste, ginger-garlic paste, white pepper powder, garam masala powder, lemon juice, and salt.
Add the chicken cubes to the marinade and mix well to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for best results.
Preheat your grill or oven to 200°C (390°F). If using wooden skewers, ensure they are soaked in water for at least 30 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece.
Place the skewers on a grill rack or baking tray lined with aluminum foil. Brush the kebabs lightly with melted butter.
Grill or bake the kebabs for 15-20 minutes, turning them occasionally and basting with butter for even cooking. Cook until the chicken is tender, juicy, and slightly charred on the edges.
Once done, remove the kebabs from the grill and rest for 5 minutes before serving.
Garnish with chopped coriander leaves and serve hot with mint chutney and lemon wedges.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 9.5 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 369 mg | 28% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 2099 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
