Welcome to the tasty world of Reshmi Kabab! This dish is all about the rich flavors of Indian cooking. It’s known for its soft, melt-in-your-mouth goodness, making it a favorite starter at parties and special events. The word “reshmi” means “silken” in Urdu, and it perfectly describes how tender this kabab is. Marinated with spices, cream, and yogurt, Reshmi Kabab blends spice warmth with dairy richness, creating a flavor that’s hard to resist.

Let’s walk through how to make this delicious kabab step-by-step. I’ll share tips to help make your cooking fun and rewarding. Ready? Let’s get started!

Quick Recipe Overview

• Prep and Cook Time: About 2 hours (including marination)
• Servings: Roughly 4 (feel free to adjust)
• Difficulty Level: Easy to Moderate
• What You’ll Need:
• Oven or grill (you can also use a stovetop pan)
• Mixing bowls
• Skewers (metal or bamboo)
• Baking tray or grill rack

Substitutions You Can Try

• No oven? Use a grill pan or cook on the stovetop.
• If you don’t have hung curd, just strain regular yogurt to make it thicker.

Make-Ahead Tips

• Marinate the chicken a day early for even better flavor.
• Cooked kababs can stay fresh in the fridge for up to 3 days.

Ingredients You’ll Need

Full List:

• 500 g Boneless Chicken (cut into 2-inch pieces)

First Marinade:

• 3 tsp Ginger Garlic Paste
• 2 tsp Lemon Juice
• Salt to taste

Second Marinade:

• 4 tbsp Hung Curd (strained yogurt)
• 4 tbsp Processed Cheese (or cream cheese)
• 5-6 tbsp Fresh Cream
• 1.5 tsp Green Chili Paste (adjust to your taste)
• 1/2 tsp White Pepper Powder
• 3/4 tsp Green Cardamom Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Nutmeg (grated)
• Chopped Coriander Leaves for garnish
• Butter for basting

Ingredient Tips

• For a lighter version, you can skip the processed cheese or use mozzarella.

Quality Matters

• Fresh chicken makes a big difference in taste.
• Use full-fat yogurt and cream for a richer flavor.

Prep Notes

• Make sure all your ingredients are at room temperature before mixing.

Step-by-Step Guide

Step 1: Marinate the Chicken

1. First Marinade: In a bowl, mix ginger garlic paste, lemon juice, and salt. Add the chicken pieces and coat them well. Let it marinate for about 30 minutes.
2. Second Marinade: In another bowl, mix hung curd, processed cheese, fresh cream, green chili paste, white pepper, cardamom, garam masala, nutmeg, and salt. Whisk it until smooth.
3. Combine Marinades: Add the marinated chicken to the second marinade. Make sure every piece is well-coated. Cover it up and pop it in the fridge for 3–4 hours (overnight is even better!).

Step 2: Get Ready to Cook

1. Preheat Your Oven: Set it to 250°C (482°F).
2. Skewering: Thread the marinated chicken onto skewers—use metal or soaked bamboo ones.

Step 3: Cook It Up

1. Roasting: Put the skewers on a foil-lined baking tray. Roast them for about 10 minutes. Flip them over and roast for another 10 minutes.
2. Basting: Take them out and brush with melted butter. Lower the oven to 200°C (392°F) and roast for about 6–7 minutes, flipping again while basting.
3. Final Touch: Roast for another 5 minutes until the edges are nicely charred.

Visual and Texture Cues

Look for golden-brown kababs with slightly charred edges—that’s how you know they’re done!

Common Mistakes to Avoid

• Don’t rush the marination. The longer, the better!
• Make sure your oven is preheated before you start roasting.

Pro Tips

Want an extra smoky flavor? Place a small piece of hot charcoal in a bowl next to your kababs while they cook.

Variations You Can Explore

Dietary Options

• For gluten-free, ensure your ingredients are certified gluten-free.

Spice Level

Want it milder? Use less green chili paste. Prefer it spicy? Go for more!

Fancy vs. Everyday

For special occasions, serve with saffron rice or naan. On regular nights, pair it with a simple salad or chutney.

Seasonal Touch

Add seasonal veggies like bell peppers or zucchini on the skewers for a fun twist!

Serving and Storing Tips

Plating Ideas

Serve hot on a platter, garnished with fresh coriander leaves and lemon wedges.

Best Sides

Pair it with mint chutney, onion salad, or naan bread.

Storage Guidelines

Keep any leftovers in an airtight container in the fridge for up to 3 days.

Reheating Tips

Reheat in the oven on low heat to keep it nice and moist.

Make-Ahead and Freezing

You can freeze uncooked marinated kababs. Just thaw them in the fridge overnight before cooking.

With this guide, you’re all set to whip up some amazing Chicken Reshmi Kababs that will impress everyone around you! Happy cooking!

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