Chicken Reshmi (Silken) Kebab


  • Servings: 3-4
  • Difficulty: easy
  • Print

Traditional Mughlai dish prepared with chicken marinated in almond/cashew nut paste and heavy cream and grilled in oven or barbecue.

026500 gms skinless, boneless chicken breast halves – cut into 1 1/2 inch piece
1 onion finely chopped
½ Cup heavy cream
1 tbsp Ginger garlic paste
½ cup Cashew-nut or almond
1 tsp white pepper powder
1 tsp Cardamom powder
2 tbsp fresh yogurt
1 tbsp lemon juice
3 tbsp finely chopped coriander leaves
½ Tsp Garam Masala
Salt to taste
Butter for basting


Soak the almonds or cashew nuts for 15 – 20 minutes in water. Then drain water and remove almond skin.

Grind soaked almonds, onion, ginger garlic paste and coriander leaves in a food processor to form a smooth paste.

In a large bowl, mix the above paste along with chicken, lemon juice, white pepper powder, cardamom powder, yoghurt, cream and garam masala. Season with Salt. Mix it well. 

Marinate in refrigerator overnight or 24 hours.

Preheat oven to grill mode 250°C. Thread kebabs onto skewers. Cook in oven for 8 to 10 minutes. Then brush with butter on both sides to retain moisture. Turn around and cook for another 8 mins until chicken is cooked.

Serve hot with Mint-Coriander Chutney , onions and lemon wedges.

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