Chicken Reshmi Kabab
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Chicken breast – 2, boneless & skinless
First marinate
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • White pepper powder – 1 tsp
  • White vinegar – ½ tbsp
Second marinate
  • Almond paste or Cashew 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 or until charred on the edges and completely cooked through.
  8. Serve your restaurant style chicken reshmi kabab warm with onion rings and green chutney.
Recipe by Flavor Quotient at