Reshmi Kabab With Marinated Chicken

Written by
Petrina Verma Sarkar
Food writer Petrina Verma Sarkar is a native of India with extensive knowledge of the country's regional cuisines.
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Petrina Verma Sarkar
Updated 06/20/19
Indian chicken kebab

Smneedham/Getty Images
Prep: 24 hrs
Cook: 30 mins
Total: 24 hrs 30 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
523 Calories
29g Fat
10g Carbs
54g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 523
% Daily Value*
Total Fat 29g 38%
Saturated Fat 8g 42%
Cholesterol 155mg 52%
Sodium 155mg 7%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Protein 54g
Calcium 152mg 12%
*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 ​coriander (fresh)
  • 2 large onions (chopped)
  • 2 tablespoons garlic paste
  • 1 tablespoon ginger paste
  • 1 dash salt (to taste)
  • 1 lemon (juiced)
  • 1/2 cup yogurt (fresh, unsweetened, and should not be sour)
  • 2 1/4 pounds/1 kilogram chicken (boneless, cut into 2-inch cubes)​
  • 1 to 2 tablespoons butter or vegetable cooking oil

Steps to Make It

  1. Soak the almonds in hot water for 10 minutes to loosen the skins. Press each almond between your thumb and index finger so the skin splits and can be removed.

  2. 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.

  3. 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.

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

  5. 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).

Recipe Variations

  • Traditionally, chicken, beef, or lamb meat is used for these kababs. Prawns or scallops are good substitutes as well.
  • Add green chilies, 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 chili and add only the seeds for a more subtle spiciness. Otherwise, you can always add chili powder or cayenne pepper.