Reshmi Kebab
Reshmi Kebab is the 'silken' aristocrat of the Indian grill. The name 'Reshmi' literally translates to 'silky' or 'silken' in Urdu, which perfectly describes the incredibly smooth, velvet-like texture of the meat. While other kebabs like the Seekh focus on a robust, spicy 'bite', the Reshmi Kebab is all about creamy elegance and a sophisticated, delicate flavour profile.
Cuisines
Cooking Instructions
Cooking: 30 minutes
Notes:
Hung curd (strained Greek yoghurt) prevents the second marinade from becoming watery.
Basting generously with melted butter midway through roasting creates authentic tandoori-style charred edges.
Soak wood skewers in water for 30 minutes before threading to prevent them from burning in the oven.
First Marination
In a mixing bowl, combine the chicken tikka pieces with the ginger and garlic paste, ¾ teaspoon of salt, and lemon juice. Mix well to coat the chicken evenly, then cover and set aside for 30 minutes.
Second Cream Marination
In a separate bowl, whisk together the hung curd, fresh cream, green chilli paste, ground cardamom, white pepper powder, garam masala, ground nutmeg, ¼ teaspoon of salt, spreadable cheese, and chopped fresh coriander until smooth. Add the first-marinated chicken pieces and mix to coat thoroughly. Cover and refrigerate for 3 to 4 hours.
Skewer Chicken
Preheat the oven to 250°C. Thread 4 pieces of marinated chicken onto each metal or soaked wooden skewer, then arrange the skewers on a foil-lined baking tray.
Roast Kebabs
Slide the tray into the top slot of the preheated oven and roast at 250°C for 10 minutes. Turn the skewers over and roast for a further 10 minutes at 250°C.
Baste and Finish
Remove the tray from the oven, baste the kebabs liberally with melted butter, and roast at 200°C for 6 to 7 minutes. Flip the skewers, baste with butter again, and roast for a final 5 minutes until lightly charred and cooked through. Serve hot with green chutney and lemon wedges.
Share this Recipe
Ingredients
| Boneless Chicken | 500g |
| Ginger and Garlic Paste | 3 tsp |
| Salt | ¾ tsp |
| Lemon Juice | 2 tsp |
| Hung Curd | 4 tbsp |
| Fresh Cream | 6 tbsp |
| Green Chilli Paste | 1½ tsp |
| Ground Cardamom | ¾ tsp |
| White Pepper Powder | ½ tsp |
| Garam Masala | ½ tsp |
| Ground Nutmeg | ½ tsp |
| Salt | ¼ tsp |
| Spreadable Cheese | 2 tbsp |
| Fresh Coriander | 1 tbsp |
| Melted Butter | 2 tbsp |
