Reshmi Kabab

Indian chicken kebab
Smneedham / Getty Images
    24 hrs 30 mins
Ratings (26)

Reshmi is an Indian word that means 'silk'. This is an apt description for these silken textured delicious kababs. This is a traditional Muglai dish prepared in India. This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. Serve it with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).

What You'll Need

  • 2.2 pounds (1 kilogram) boneless chicken cut into 2" cubes
  • 1/2 cup almonds
  • 1 cup fresh coriander leaves
  • 2 large onions chopped
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • Salt to taste
  • Juice of 1 lemon
  • 1/2 cup fresh yogurt (fresh, unsweetened and should not be sour)
  • Butter or vegetable cooking oil for grilling kababs

How to Make It

  1. Soak the almonds in hot water for 10 minutes so that the skins loosen. Now press each one between your thumb and index finger so that the skin splits and can be removed. Do this for all the almonds.
  2. Mix the almonds, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste. Add salt to taste, the lemon juice and mix well.
  3. Pour this paste and the yogurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.
  1. Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.
  2. When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).

Cooking Tips and Ingredient Substitutions for Indian Food

Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes for these smooth as silk Reshmi kababs. To boost the heat, add more green chilies to the recipe. Another way to add heat is to mince a couple of serrano peppers with the seeds and red pepper flakes. If you're making a curry that involves fresh chilies, you can add more chilies, using a spicier variety, so as not to affect the overall flavor of the dish. You can also scrape the inside of the chili and add only the seeds for a more subtle spiciness. Otherwise, you can always add more chili powder or cayenne pepper, which is easier to do as these are more readily available for many ​home cooks. Do not add more curry powder, garam masala or paprika. Those add flavors and/or color, not heat. Altering the proportions of these spices can significantly affect the flavor of a dish.