Chicken Reshmi Kebab
Tender chicken kebabs with a creamy, mildly spiced marinade that turns silky and juicy as they cook. This Mughlai favorite is rich without being heavy, making it a great starter for a festive Indian meal.
For 4 servings
- prep · ~15 min
Prepare the chicken and marinade ingredients.
1.Pat the chicken dry and cut it into even bite-size cubes.2.Soak the cashews in water for 15 minutes, then drain them.3.Chop the green chili so it blends easily into the marinade. - mix · ~3 min
Blend the reshmi marinade.
1.Add yogurt, cream, soaked cashews, cheese, ginger-garlic paste, green chili, black pepper, garam masala, cardamom powder, salt, lemon juice, and cornflour to a blender.2.Blend to a smooth, thick paste with no large bits left.3.Taste the marinade and keep it mildly seasoned.TIPA thick marinade clings better to the chicken and gives the kebabs their soft, silky finish. - rest · ~60 min
Marinate the chicken.
Pour the marinade over the chicken and mix well so every piece is coated. Cover and rest for 1 to 2 hours in the fridge for the best texture and flavor.
TIPDo not skip the resting time. It helps the chicken stay juicy and tender on the grill. - assemble
Thread the chicken onto skewers.
Divide the marinated chicken between the soaked wooden skewers, leaving a little space between the pieces so the heat can circulate evenly.
- grill · ~16 min
Grill the kebabs until lightly charred.
1.Heat a grill pan or oven grill on medium-high heat.2.Place the skewers on the hot surface and cook for 4 minutes.3.Turn the skewers, baste with ghee, and cook 4 minutes more.4.Turn again, baste once more, and cook until the chicken is just done and lightly charred, about 6 to 8 minutes.TIPCook just until the chicken reaches 165°F or 74°C. Overcooking will make reshmi kebab lose its soft texture. - rest · ~2 min
Rest the kebabs briefly.
Move the kebabs to a plate and let them rest for 2 minutes so the juices settle back into the chicken.
- serve
Serve the chicken reshmi kebab hot.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung yogurt only; loose yogurt will make the reshmi marinade slide off the chicken.
- 2Blend the cashews completely smooth so the coating stays silky instead of grainy on the kebabs.
- 3Cut the chicken cubes evenly so all the skewered pieces finish cooking at the same time.
- 4Leave a little gap between pieces on the skewer to help the edges char without steaming.
- 5Bring the marinated chicken out of the fridge for 15 to 20 minutes before grilling for more even cooking.
- 6Baste with ghee only after the first side sets, or the creamy marinade may loosen and drip.
- 7If using wooden skewers, soak them well so the tips do not scorch before the chicken is done.
- 8Leftovers keep well for a day chilled; reheat gently to avoid drying out the creamy coating.
Adapt it for your goals.
Low-oil
Skip one round of ghee basting and use a hot oven grill or air fryer for a lighter version that still keeps the creamy reshmi character.
spicierSpicier
Add an extra green chili and a little more black pepper if you want the kebabs hotter without losing the Mughlai-style creamy base.
malai paneerMalai-paneer
Replace chicken with paneer cubes for a vegetarian version with the same rich, mild, silky marinade.
smokySmoky
Cook over charcoal or give the finished kebabs a quick dhungar-style smoke for a deeper restaurant-style aroma.
Why this is on our healthy list.
Protein-Rich Starter
Chicken breast makes this kebab a satisfying high-protein dish that can keep the starter course filling without being overly heavy.
Calcium From Dairy
Yogurt, cream, and cheese contribute dairy-based calcium while also giving the kebabs their soft, rich texture.
Gentle Spice Profile
With mild green chili, pepper, ginger, garlic, and cardamom, this dish delivers flavor without relying on a lot of heavy heat.
Frequently asked questions
This usually happens if the yogurt is not thick enough or the chicken was wet. Use hung yogurt, pat the chicken dry, and keep the marinade thick and smooth.
