🍢 Reshmi Kebab
Reshmi kebab is a Mughlai chicken kebab whose name means 'silky'. Boneless chicken is marinated in cream, yogurt and cashew paste with ginger, garlic and cardamom, then threaded on skewers and grilled in a tandoor. The meat stays pale, soft and juicy with a mild, fragrant flavour. It is served with onion rings, lemon and green chutney.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g boneless chicken thigh or breast, cubed
- 60 ml cream
- 100 g thick yogurt
- 30 g cashews, soaked and ground
- 1 tbsp ginger-garlic paste
- 1/2 tsp ground cardamom
- 1 tsp salt, 1/2 tsp white pepper
- 1 tbsp oil for brushing
Method
- Mix yogurt, cream, cashew paste, ginger-garlic paste, cardamom, salt and pepper.
- Coat the chicken and marinate at least 30 minutes, ideally a few hours.
- Thread onto skewers.
- Grill in a very hot oven, tandoor or grill for 12–15 minutes, turning and brushing with oil, until just cooked.
- Serve hot with lemon wedges and sliced onion.
How to make it lighter
- Use chicken breast and replace the cream with extra yogurt to cut fat.
- Halve the cashews: they thicken the marinade but add calories.
- Serve with salad rather than buttered naan.
History
The kebab belongs to the Mughlai cooking of North India and is popular in Delhi, Lucknow and across Pakistan. Its precise origin is not documented; today it is a staple of tandoori restaurant menus.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →