Chicken Reshmi Kebab

Chicken reshmi kabab has the succulent and melt-in-mouth texture which is sure to knock you out!

Chicken Reshmi KebabIt has been a long time that I made kebabs at home. Kebabs are unquestionably my best choice of food at any given day. I love all varieties of them! Tandoori chicken, Hariyali kebab, chicken tikka – you name them and I am already hungry!

I love the smoky flavors of spices which the meats adapt while being grilled in an oven or tandoor. That is just out of this world! So I thought of trying my hands on this reshmi kebab.

The name ‘reshmi’ kebab is sure to raise some curiosity, am I right? Well in Hindi, ‘reshmi’ means ‘silky’ and this kebab could not have a better name than this! These are literally smooth and succulent like silk! You have to experience this to trust me!

Chicken Reshmi Kebab

My husband loves kebabs as much as I like them. (BTW, do I know anyone who doesn’t like kebabs?!) So this is always a win-win dish in our home.

Good kebabs = all happy!

Chicken Reshmi KebabIf you have started making kebabs at home very recently and still figuring out how to make yours as good as your favorite kebab joints, then just remember this basic thumb-rule –

Your kebabs will be as good as the marination!

If you have marinated your kebabs with fresh ingredients for enough number of hours, there is no way that your kebabs would fail! So don’t be afraid of making kebabs @ home; trust me it feels great and it’s not really hard to master this technique.

Happy grilling!

Chicken Reshmi Kebab

Chicken Reshmi Kebab
Prep time
Cook time
Total time
Serves: 2 servings
  • Boneless chicken breast – 2, medium (you can use boneless chicken thighs as well which is a tastier portion of the bird)

First marinate
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • White pepper powder – 1 tsp
  • White vinegar – ½ tbsp

Second marinate
  • Almond paste or Cashewnut paste – ½ cup
  • Fresh cream – ½ cup
  • Salt to taste
  1. Wash and cut the chicken breasts into 2 inch cubes.
  2. Prepare the first marinade by mixing together the ginger-garlic paste, salt, white pepper powder and vinegar. Marinate the chicken pieces in this mixture and set aside for half an hour in the refrigerator.
  3. Prepare the almond/cashew paste by soaking around half a cup of nuts in water for an hour and then grinding them into a smooth paste.
  4. Put the almond/cashew nut paste into a bowl for the second marinade and add the cream, salt and white pepper powder and mix well.
  5. Add the second marinade into the bowl of first chicken marinade and rub well. Set aside for three hours in a refrigerator.
  6. Preheat the oven to 200°C/ 400°F/Gas Mark 6.
  7. Thread the marinated chicken pieces onto skewers and cook in the preheated oven for ten minutes basting with melted butter. Turn them over, baste with melted butter again and cook the other side for ten minutes more.
  8. Serve hot with a salad and green chutney.

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