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Chicken Reshmi Kabab Recipe

Reshmi Kabab
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Chicken Reshmi Kabab is a tender and flavorful Indian dish that melts in your mouth. Marinated in a rich blend of spices, cream, and yogurt, it’s perfect as an appetizer or main course for any gathering!

Ingredients

Scale
  • 500 g Boneless Chicken, cut into 2-inch pieces

For the First Marinade:

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

For the 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 taste)
  • 1/2 tsp White Pepper Powder
  • 3/4 tsp Green Cardamom Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Grated Nutmeg
  • Chopped Coriander Leaves, for garnish
  • Butter, for basting

Instructions

Marinate the Chicken

  • In a bowl, mix ginger garlic paste, lemon juice, and salt. Add chicken pieces, coating them well. Let marinate for 30 minutes.

Prepare the Second Marinade

  • In another bowl, whisk together hung curd, processed cheese, fresh cream, green chili paste, white pepper, cardamom, garam masala, nutmeg, and salt until smooth.

Combine Marinades

  • Add the marinated chicken to the second marinade. Mix well to ensure each piece is coated. Cover and refrigerate for 3–4 hours or overnight for best flavor.

Preheat the Oven

  • Set your oven to 250°C (482°F) while you prepare the kababs.

Skewering the Chicken

  • Thread the marinated chicken onto metal or soaked bamboo skewers.

Cook the Kababs

  • Place skewers on a foil-lined baking tray. Roast for 10 minutes, flip, and roast for another 10 minutes.

Baste and Finish Cooking

  • Remove from oven, baste with melted butter, lower the oven to 200°C (392°F), and roast for another 6–7 minutes, flipping while basting. Roast for an additional 5 minutes until lightly charred.

Notes

  • Serving Suggestions: Serve hot on a platter with fresh coriander leaves and lemon wedges. Pair with mint chutney or naan.
  • Tips & Tricks: Marinate the chicken ahead of time for deeper flavors. For a smoky touch, add a small piece of hot charcoal while cooking.
  • Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven on low heat to retain moisture. Uncooked, marinated kababs can be frozen; thaw overnight in the fridge before cooking.

Find it online: https://indianrecipe.info/reshmi-kabab/