Reshmi Kabab With Marinated Chicken

Reshmi Kabab With Marinated Chicken

The Spruce / Kristina Vanni

Prep: 24 hrs
Cook: 30 mins
Total: 24 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
541 Calories
35g Fat
12g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 541
% Daily Value*
Total Fat 35g 45%
Saturated Fat 10g 48%
Cholesterol 168mg 56%
Sodium 390mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 44g
Vitamin C 15mg 77%
Calcium 110mg 8%
Iron 3mg 19%
Potassium 605mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Reshmi is an Indian word that means "silk." This is an apt description for these silky-textured, delicious chicken kababs that are a traditional Mughlai dish prepared in India.

Reshmi kabab gets its name from the juicy succulence of the meat added to the skewers. The meat gets this texture thanks to the marinade in which it is soaked.

Ingredients

  • 1/2 cup almonds

  • 1 cup coarsely chopped fresh coriander

  • 2 large onions, coarsely chopped

  • 2 tablespoons garlic paste

  • 1 tablespoon ginger paste

  • 1 dash salt, or to taste

  • 1/4 cup freshly squeezed lemon juice

  • 1/2 cup yogurt

  • 1 kilogram (about 2 1/4 pounds) boneless chicken pieces, cut into 2-inch cubes

  • 1 to 2 tablespoons unsalted butter, or vegetable oil

Steps to Make It

  1. Gather the ingredients.

    Reshmi Kabab With Marinated Chicken ingredients

    The Spruce / Kristina Vanni

  2. Soak the almonds in hot water for 10 minutes to loosen the skins.

    Soak the almonds in hot water

    The Spruce / Kristina Vanni

  3. Press each almond between your thumb and index finger so the skin splits and can be removed.

    remove the almond skin

    The Spruce / Kristina Vanni

  4. In a food processor, mix the almonds, coriander, onion, ginger, and garlic pastes and grind to form a smooth paste. Add salt to taste, then lemon juice and mix well.

    mix the almonds, coriander, onion, ginger, and garlic pastes in a food processor

    The Spruce / Kristina Vanni

  5. In a large bowl, pour the paste and yogurt over the chicken and mix well to coat all the pieces. Cover and allow to marinate in the refrigerator for 24 hours.

    In a large bowl, add paste and yogurt to the chicken

    The Spruce / Kristina Vanni

  6. Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to prevent sticking.

    Put the marinated chicken pieces on skewers and grill

    The Spruce / Kristina Vanni

  7. When the chicken is cooked, remove from the skewers and serve with mint-coriander chutney, thinly sliced onions, and hot naans (tandoori-baked Indian flatbread).

    Reshmi Kabab With Marinated Chicken

    The Spruce / Kristina Vanni

Recipe Variations

  • Traditionally, chicken, beef, or lamb meat is used for these kababs. Prawns or scallops are good substitutes as well.
  • Add green chiles, a couple of serrano peppers with the seeds, or add red pepper flakes; these should be included via food processor.
  • If you're making a curry that involves fresh chilies, you can add a spicier variety of chili to that so you don't affect the overall flavor of the dish. You can also scrape the inside of the chile and add only the seeds for a more subtle spiciness. Otherwise, you can always add chili powder or cayenne pepper.