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Succulent pieces of boneless chicken marinated in a rich, creamy blend of yogurt, cashews, and mild spices. Grilled to perfection, these kebabs are incredibly tender and melt in your mouth, a true Mughlai classic.
For 4 servings
First Marinade for Chicken
Prepare the Creamy Marinade
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Succulent pieces of boneless chicken marinated in a rich, creamy blend of yogurt, cashews, and mild spices. Grilled to perfection, these kebabs are incredibly tender and melt in your mouth, a true Mughlai classic.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 445.94 calories per serving with 45.55g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Second Marinade and Refrigeration
Skewer the Kebabs
Cook the Kebabs
Garnish and Serve
Replace chicken with 400g of paneer cubes. Reduce the marination time to 1-2 hours as paneer absorbs flavors more quickly.
Add 1 tablespoon of dried fenugreek leaves (kasuri methi), crushed between your palms, to the second marinade for a fragrant, earthy aroma.
Substitute the processed cheese with an equal amount of cream cheese for an even creamier and richer texture.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of curd and cheese provides a good amount of calcium and phosphorus, which are vital minerals for maintaining strong and healthy bones.
Cashews contribute monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
A single serving of Chicken Reshmi Kebab (approximately 1 skewer or 165g) contains around 300-350 calories, depending on the cut of chicken and amount of cream used.
It can be part of a healthy diet. It's high in protein from chicken, which is great for muscle building. However, it also contains cream and cheese, making it higher in fat. To make it healthier, you can use low-fat cream and cheese and opt for grilling over baking with butter.
Hung curd is yogurt that has been strained to remove most of its whey, resulting in a thick, creamy consistency similar to Greek yogurt. To make it, place plain yogurt in a muslin cloth or fine-mesh sieve set over a bowl, and let it drain in the refrigerator for 2-3 hours.
Yes, you can. Heat a grill pan or a heavy-bottomed skillet over medium-high heat. Add a little oil or ghee. Place the chicken pieces (without skewers) on the pan and cook for 4-5 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
The most common reason for a watery marinade is using regular yogurt instead of hung curd. The excess whey in regular yogurt thins out the marinade, preventing it from clinging to the chicken. Always use properly strained hung curd.
Absolutely. You can marinate the chicken and store it in an airtight container in the refrigerator for up to 24 hours. This actually enhances the flavor, making it a great option for meal prep.