Reshmi Kebab is a popular Indian appetizer made with succulent pieces of marinated chicken, typically skewered and grilled to perfection. The name “Reshmi” translates to “silken” or “smooth,” referring to the tender texture of the kebabs. These kebabs are known for their rich, creamy marinade made with yogurt, cream, and aromatic spices like garam masala, ginger, and garlic. Once grilled, they have a delightful smoky flavor and are often served with mint chutney and onion rings. Reshmi Kebabs are a favorite at gatherings, parties, and as a starter in Indian restaurants.
Here’s a detailed recipe for making Reshmi Kebabs:
Ingredients:
For Marination:
- 500 grams boneless chicken, cut into cubes
- 1 cup yogurt (hung curd preferred)
- 2 tablespoons ginger-garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons fresh cream
- 1 tablespoon chickpea flour (besan)
- 1 teaspoon garam masala powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt to taste
For the Kebabs:
- 4-5 tablespoons oil or melted butter for basting
- Skewers (if using bamboo skewers, soak them in water for 30 minutes before using)
For Serving (optional):
- Mint chutney
- Onion rings
- Lemon wedges
Instructions:
- Prepare the Marinade:
- In a large mixing bowl, combine yogurt, ginger-garlic paste, lemon juice, fresh cream, chickpea flour, garam masala powder, black pepper, coriander powder, cumin powder, turmeric powder, and salt.
- Mix everything well until you have a smooth marinade.
- Marinate the Chicken:
- Add the chicken cubes to the marinade, ensuring they are evenly coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the chicken and make it tender.
- Skewer the Chicken:
- Preheat your grill or oven to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.
- Grill the Kebabs:
- Brush the grill grates lightly with oil to prevent sticking.
- Place the skewers on the grill or on a baking tray if using the oven.
- Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
- Brush the kebabs with oil or melted butter while cooking to keep them moist.
- Serve:
- Once the kebabs are cooked, remove them from the grill or oven.
- Serve hot with mint chutney, onion rings, and lemon wedges on the side.
- Enjoy:
- Enjoy these delicious Reshmi Kebabs as a starter or as part of a main course with naan or rice.
Tips:
- For a smokier flavor, you can cook the kebabs on a charcoal grill.
- If you don’t have an outdoor grill or oven, you can also cook the kebabs on a stovetop grill pan or in a skillet.
- Adjust the spices according to your taste preferences.
- For extra tenderness, you can add a little raw papaya paste to the marinade.
- Ensure the chicken is cooked through but not overcooked to maintain its juiciness.
With this recipe, you’ll be able to make restaurant-quality Reshmi Kebabs right in your own kitchen!
