Reshmi Kabab is a classic chicken appetizer known for its soft texture and creamy taste. The chicken is marinated in a rich mixture of yogurt, fresh cream, cashew paste, and spices, with cheese adding extra richness. After marination, the chicken is skewered and cooked using a grill, oven, or pan until tender and slightly charred. Regular basting with butter keeps the kababs moist and flavorful. The slits in the chicken ensure the marinade penetrates deeply, enhancing the taste. Serve with mint chutney, onion rings, and lemon wedges for an authentic dining experience.
Ingredients
For the Marinade:
- 500g boneless chicken pieces (preferably breast or thigh, cut into cubes)
- 1/2 cup thick yogurt (hung curd works best)
- 2 tablespoons fresh cream
- 2 tablespoons cashew paste (soak 10-12 cashews and blend into a smooth paste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon green chili paste (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1 tablespoon lemon juice
- 2 tablespoons grated cheese (processed or mozzarella)
- Salt to taste
- 2 tablespoons vegetable oil or melted butter
For Cooking:
- Wooden or metal skewers
- Butter or oil for basting
Step-By-Step Instructions
Step 1: Preparing the Chicken
- Wash the chicken pieces thoroughly under running water and pat them dry with a kitchen towel.
- Make small slits on the chicken pieces using a knife to allow the marinade to penetrate deeply.
Step 2: Preparing the Marinade
- In a mixing bowl, whisk the yogurt until smooth.
- Add fresh cream, cashew paste, ginger-garlic paste, green chili paste, and lemon juice. Mix well.
- Add turmeric powder, cumin powder, coriander powder, garam masala, black pepper powder, and salt.
- Grate cheese into the mixture and blend everything thoroughly until a creamy consistency is achieved.
Step 3: Marinating the Chicken
- Add the chicken pieces to the marinade and coat them evenly.
- Cover the bowl with cling film or a lid and refrigerate for at least 2-4 hours. For best results, marinate overnight to enhance flavor.
Step 4: Preparing the Skewers
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken pieces onto the skewers, ensuring they are evenly spaced for uniform cooking.
Step 5: Cooking the Kababs
- Preheat your grill, oven, or stovetop pan.
- For Grilling: Place the skewers on a preheated grill and cook for 10-12 minutes, flipping occasionally and basting with butter or oil to keep them moist.
- For Baking: Preheat the oven to 200°C (392°F). Place the skewers on a lined baking tray and bake for 15-20 minutes, turning them halfway through.
- For Pan-Frying: Heat a non-stick pan with a little oil and cook the skewers on medium heat until golden and cooked through.
Step 6: Final Touch and Serving
- Once the kababs are cooked, brush them with melted butter or oil for an added sheen and flavor.
- Sprinkle with a pinch of chaat masala for extra zest.
- Serve hot with mint chutney, lemon wedges, and onion rings for a complete experience.
Tips for Perfect Reshmi Kababs
- Use fresh and high-quality ingredients for the marinade.
- Do not skip the cashew paste and cream they add the signature creamy texture.
- Ensure the chicken is cooked just right; overcooking will make it dry.
- Keep basting with butter or oil during cooking to retain moisture.
Enjoy these creamy and succulent Reshmi Kababs that are sure to impress family and guests alike.
