Traditional recipes

Indian reshmi chicken kebabs recipe

Indian reshmi chicken kebabs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

This is a traditional Mughlai dish from India. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.

34 people made this

IngredientsServes: 6

  • 6 almonds
  • 6 green chillies, seeded and chopped
  • 8 cloves garlic
  • 2.5cm (1 in) piece fresh root ginger, peeled
  • handful chopped fresh coriander
  • salt to taste
  • 1 lemon, juiced
  • 100ml (4 fl oz) double cream
  • 1kg (2 1/4 lb) skinless, boneless chicken breast fillets - cubed
  • skewers
  • 30g (1 oz) butter

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, chillies, garlic, root ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
  2. Transfer mixture to a large, nonmetallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
  3. Preheat barbecue for high heat, and lightly oil cooking grate. Remove meat from marinade, and thread onto skewers.
  4. Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(28)

Reviews in English (18)

by KYMBERAND

This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good.-15 Nov 2001

by BABYANDAMY

This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum!-14 Apr 2002

by LODOMLODOM

Yummy! Very different flavor and very good. I did not try either of the sauces and it was wonderful by itself. Highly recommended!-08 Feb 2003


Chicken Reshmi Kebabs | Christopher Kimball’s Milk Street

In this episode, we take a look at Spanish classics. Watch now.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

850+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.


How to make Chicken Reshmi Kebab?

This is one of those recipes where the marinade plays a big part. The more you keep your chicken marinated, the tender the kebabs will be. My mum, marinated the chicken cubes and left it to rest overnight and it resulted in super soft juicy kebabs.

Mum used thick yogurt, ginger garlic paste, Kashmiri red chili powder, chopped coriander leaves, juice of 1 lemon, seasoning, coriander powder, little vegetable oil and grated cheddar cheese to make a thick marinade. She coated the boneless chicken cubes in this marinade, covered and rested it in the refrigerator overnight.

Heat a griller and brush it lightly with little oil using a pastry brush. Insert the marinated chicken cubes in soaked bamboo skewers. Grill for 10-15 mins till the chicken is tender.


Chicken Reshmi Seekh Kebab

Reshmi is an Indian word used for “silk”. Reshmi Kebab are silk textured, soft, juicy and delicious kebabs made with minced meat or chicken from the Mughal Kitchen. As the name depicts, Reshmi Kebab is juicy succulence of meat added to the skewers. The meat has to have a perfect texture thanks to the marinade in which it is soaked.

The problem with seekh kebab that usually happens is that it goes dry if the marinade isn’t good enough. A good marinade for seekh kebab cannot be too saucy or it will be hard to hold the seekh shape and it cannot be too dry or the seekh would not taste so good. As much as you have to be careful about the ingredients that go into the dish and a lot of times, I see people messing it up with the seekh breaking mid way while being cooked, the process is simple. A few tricks and you are good to go.

In this recipe, I added a paste of fried onions. Onions by itself release water when added to a dish so the best way to add onions to a dish when you want the flavor and fear the dish getting excess moisture is by frying the onions. The process of frying onions dries up the moisture. The fried onions also tend to get a little sweeter so, make sure you adjust the spices accordingly. When you grind the coriander leaves with mint leaves and chilies, make sure that you don’t add too much water. In fact, add water a drop at a time and avoid if not needed. The green paste doesn’t really have to be a paste, it can be roughly chopped paste.

If you follow the recipe properly, you will be able to achieve a perfect seekh kebabs and trust me, these ones are to die for. They are perfect, juicy and absolutely delicious. Enjoy.


Easy Chicken Kebabs

These chicken kebabs are a perfect way to celebrate summer. You can marinate the chicken up to 24 hours in advance, skewer them then grill them outdoors or on an indoor tava or frying pan.

How to make Kebabs with boneless chicken

Today, I am using classic Indian individual spices but you can substitute these spices with 1 tbsp bottle masala to give it that East-Indian zing. If you do choose to use bottle masala - omit the chilly powder, coriander, cumin, turmeric, and garam masala. Otherwise, it will be too spicy. Keep everything else the same


Chicken Reshmi Kebab – Indian Grilled Chicken Recipe

There is something about a juicy and succulent kebab which is sizzling over hot coal which makes me feel absolutely hungry even on a full stomach! Has this ever happened to you? Have you ever felt that you can wiggle out just a little mire space in your stomach to gobble up a luscious kebab? Especially a Chicken Reshmi Kebab! Chicken Reshmi Kebab is, has and will always be my most favorite kebab of all time and is a staple whenever we go to an Indian restaurant to eat. It is the perfect appetizer! Children love it too because it is not spicy and gentle on their palate. Today I will teach you how to make the moistest, succulent and delicious Reshmi Kebab just like how it is made in restaurants the world over!

Did you know that India was not the birthplace of kebab because it had a traditionally and predominantly vegetarian diet for thousands of years? Only some regions of India included meat in their diet and those were the regions, such as Rajputana, which depended on game meat. It was the Afghans, the plunderers, and invaders, who first introduced kebabs to India long before the Mughals came. The kebabs prepared by the Afghans were chunks of meat which were cooked over an open fire. It was the Mughals came to India in early 1500, who evolved kebabs into a delicacy, made with well-balanced spices and seasonings. India, however, has been credited with the creation of several mouth-watering vegetarian kebabs such as Paneer Tikka and Dah Kebab.

Here’s how you too can make Chicken Reshmi Kebab at home in your oven or stove top. You might miss the smokey flavor which gets infused into the meat from the tandoor but this recipe is by no means any less delicious than the commercially available one. I can guarantee you that what you make at home is a million times tastier than what you can ever eat in a restaurant.


Chicken Reshmi Kebabs

  • Author: Bethany Darwin
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Cuisine: Indian

Description

‘Reshmi’ means silk in Hindi, and the mixture for these kebabs should be smooth as silk. These are a fun and flavorful addition to any dinner, and great for packing in a kid’s lunchbox.

Ingredients

  • 1 small red onion
  • 2 cloves garlic
  • handful of cilantro leaves
  • 1/4 cup plantain chips
  • 1 teaspoon pink salt
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon mace
  • 1 teaspoon ginger powder
  • 1 pound ground chicken (or chicken breasts cut into cubes)
  • 2 Tablespoons coconut cream (thick part at the top of a can of coconut milk)
  • 1 Tablespoon coconut oil (for cooking)
  • 8 skewers

Instructions

  1. place rough chopped onion, garlic and cilantro in a food processor and pulse until a smooth paste starts to form.
  2. add plantain chips and pulse until chips turn tp crumbs.
  3. add spices, chicken and coconut cream and process until all ingredients are well combined and chicken is finely ground. If your chicken was already ground, this should just take a few pulses.
  4. divide chicken mixture into 8 parts and form around skewers.
  5. place in the fridge to chill/ set for 20 minutes.
  6. heat oil in a large skillet over medium heat.
  7. cook kebabs for 3-4 minutes on each side (total 10-15 minutes cooking time). You want the chicken to be cooked through and the outside to be nice and brown.
  8. remove from skewers.
  9. serve with chapati/ roti and a simple salad.

Did you make this recipe?

The information on this page is for general information only and should not be used as a substitute for medical advice, diagnosis or cure. Always consult with your medical provider before making any changes to diet, supplements, or exercise programs.


Easiest Prepare Tri-coloured chicken kebab(Coriander,Malai and spicy orange) Delicious

Tri-coloured chicken kebab(Coriander,Malai and spicy orange). Chinese Orange Chicken made at home is way better than take-out. They are obsessed with orange chicken but I am never really sure what's in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with only ingredients I can pronounce.

These chicken malai kebabs are creamy chicken skewers. It will be a little different than this recipe because curry. Reshmi kabab or chicken malai kabab is one of the most popular appetizer from Mughlai cuisine. Cooking Tri-coloured chicken kebab(Coriander,Malai and spicy orange) is a fun point, moreover it comes to be a lot more unique worth if you cook it on your own. By utilizing the adhering to 13 active ingredients, you can start cooking 8 actions. observe the following section for you to start cooking immediately.

Ingredients of Tri-coloured chicken kebab(Coriander,Malai and spicy orange)

  1. You need 300 gm of Chicken.
  2. It’s 3 tbsp of Curd.
  3. Prepare 2 tbsp of Coriander chutney.
  4. It’s 2 tbsp of Salt.
  5. It’s 2 tsp of Red chilli powder.
  6. You need 1 tsp of Turmeric powder.
  7. Prepare 1 pinch of Orange colour.
  8. You need 2 tbsp of Fresh cream.
  9. It’s 1.1/2 tsp of Ginger garlic paste.
  10. It’s 1 tsp of Garam masala powder.
  11. You need 1.1/2 tsp of Pepper powder.
  12. Prepare 1 tsp of Butter.
  13. It’s 2 tsp of Oil.

Tender delicious kebabs served in most Indian restaurants. Reshmi kabab or chicken malai kabab recipe – Kebab or kabab is a piece of meat or other food that is mostly grilled on the charcoal fire. Similar Recipes, Chicken Skewers Hara Bhara Kebab Chicken Seekh Kebab Mutton Shami Kebab Murg Malai Kebab Chicken Mince Kebab Tangri Kebab Fruit Skewers. It is tangy and a little spicy from the chilli flakes and the aroma of the coriander leaves was so good.

Tri-coloured chicken kebab(Coriander,Malai and spicy orange) step by step

  1. Cut chicken into small pieces.Make three marination batter..
  2. Coriander chicken kebab batter-In a bowl add 1tbsp hung curd,coriander chutney,1/3 of salt,1/2 of red chilli powder,and turmeric powder,1tsp oil,1/3 tsp garam masala,1/3 tsp ginger garlic paste,1/2 tsp pepper powder and mix well. Add100 gm chicken pieces and marinate for1hour..
  3. Spicy orange kebab batter- In a bowl add1tbsp hung curd,1 tsp oil,1tsp red chilli powder,pinch of garam masala powder small amout of ginger garlic paste,pinch of orange food colour and pinch of turmeric powder. Mix well and add chicken 100 GM chicken pieces and marinate for1 hour..
  4. Malai kebab marination-in a bowl add 1 tbsp hung curd, fresh cream,1/2 tsp salt,garam masala,butter, 1/2 tsp ginger garlic paste. Mix well.Add100 gm chicken pieces and marinate for1hour.
  5. After1hour take different sticks for different coloured kebab and put chicken through it..
  6. Preheat oven.
  7. And bake both side for20 minutes each side in 200℃ in convection mode..
  8. Serve with different sauce..

Indian-Spiced Chicken, Eggplant, and Tomato Skewers. Indian Spiced Kebab / Photo by Chelsea Kyle, Prop Spicy Roast Chicken, Crispy Roasted Chicken, Dinner Dishes, Dinner Recipes, Good Roasts, Green Chutney Chicken with Roasted Coriander in Coconut-Curry Sauce Dakshini Murgh. The Best Ground Chicken Kebabs Recipes on Yummly Chicken Kebabs, Chicken Kebab Gyro With Tzatziki Chicken Kebab Gyro with Tzatziki Sauce (Throwback Thursdays)Kitchen Simmer. Easy Chicken KebabsFood,Pleasure, and Health. coriander seed, ground chicken, mushroom, ginger.


Chicken Reshmi Kebab

For the marinade

Chicken reshmi kebabs are grilled delights that are so succulent, tender, and aromatic they’ll simply melt in your mouth. Reshmi in Hindi means silk, an apt name for these juicy, smooth-textured chicken kebabs. Chicken reshmi kebabs are from the Mughlai cuisine of India. The kebabs get their silky-texture from the flavored marinade in which they are soaked and then grilled to perfection. This popular dish is a treat for the palate with its smooth taste that will be remembered for a long time. Chicken reshmi kebabs are a healthy appetizer, which are easy to make.

Health Benefits

Chicken is a good source of protein, calcium, and phosphorous. It is also rich in vitamin B6 and B3. Chicken increases metabolism and helps in reducing weight while keeping up energy levels.



How to make Chicken Reshmi Kebab

  • Wash the chicken and chop into medium-sized chunks. Soak the almonds in warm water for 10 minutes and then remove the skin.
  • Grind all marinade ingredients except the fresh cream in a blender and form a smooth paste.
  • Transfer to a large bowl and add fresh cream to it. Mix well.
  • Add the chicken pieces to the marinade bowl and coat them well with the marinade paste.
  • Cover the bowl and let it rest for 1 hour or more. It&rsquos important to marinate the chicken well so that it becomes soft and tender.
  • Preheat the oven to 200 degree Celsius for 5 minutes. Thread the marinated chicken pieces onto skewers, brush with oil, and place in the oven. Grill for 20 minutes until the chicken is cooked. Remove from the skewers and serve hot.

Mughlai cuisine is a combination of Indian cuisine and Central Asian cuisine. When Babar established his Mughal empire in India, it led to the fusion of Turko-Mongol and Persian cuisine with the Indian cuisine. The Mughlai food is spicy, aromatic and luxurious.

During the rule of Shah Jahan, not only great monuments like Taj Mahal were built but also, inventions in Mughlai cuisine were at their peak! Several scrumptious dishes like biryani and lamb kebabs were re-invented. Gold and silver edible foils were used to cover food to make it more enticing!


Reshmi Kebab – Indian Non-Vegetarian Appetizer Recipes

Healthier alternative would be to use yogurt and a dairy-free alternative would be coconut milk. In both cases the flavor will not be the same but will taste good as well.

Hey my oven doesn't have temp setting for broil mode ?? So is it ok to keep it simple on broil ??

kababs are fine but Mam where is resham ?

Which kind of whipping cream did you put in their?

What is the alternative to heavy whipping cream?

I made the Kebabs today and my husband loved it! I love all ur recipes and just wanted to say thanks as I started cooking after seeing your videos only……..

The real way is to do it in the oven, though. But as she had mentioned that the other way is for people who dont have an oven.

Hi, I have eaten this dish sometimes back in India and just loved it. I eagerly wanted this recipe. Once while surfing just came across your video and was so glad. Thanks for the recipe, will be trying it tomorrow.Hope it turns out good.

the pan cooked method is aweful
….could have been much better….

@MissTB91 : Kebabs usually do not have gravy. You can serve it with some naan/rotis and some chutney to go with that.

What would you serve this with ? The kebab on it's own looks delicious but a little dry

@kheyatori : It is cream that is whipped and is not sweet.

how does dat wip cream taste? sweet?

@dcostajean
Yes…so that they don't burn when you put them on the grill.


Watch the video: Γεύσεις του Παλατιού - Tavuk Kebabı κεμπάπ κοτόπουλου (December 2021).