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.

Chicken Lasooni (Garlic) Kebab

  • Servings: 3
  • Difficulty: easy
  • Print

Boneless chicken marinated in garlic, yogurt and heavy cream and grilled in oven or barbeque.

020500 gms skinless, boneless chicken thigh pieces
2 tbsp heavy cream
8-10 garlic pods
2 tsp black pepper powder
3-4 Green chillies
2 tbsp fresh yogurt/ hung curd
1 tbsp lemon juice
½ tsp Garam Masala
½ tsp sugar
Salt to taste
Oil for basting


Grind garlic pods and green chillies in a food processor to form smooth paste.

In a large bowl, mix the above paste with chicken, lemon juice, black pepper powder, yogurt, cream, sugar and garam masala. Season with Salt. Mix it well.

Marinate in refrigerator for 24 hours.

Preheat oven to grill mode 250°C. Thread kebabs onto skewers. Cook in oven for 8 to 10 minutes.

(Tip: Add some vegetables such as tomato, red pepper and onion, cut into square pieces add in between chicken pieces onto the skewers )

Brush with butter on both sides to retain moisture. Turn around once and cook for another 8 mins until chicken is cooked.

Serve hot with onions, tomato slices and lemon wedges or some crunchy salad.

Murg Malai Kebab

  • Servings: 4
  • Difficulty: easy
  • Print

Melt-in-mouth chicken kebabs prepared with cheese and fresh cream along with spices and grilled in oven or barbeque.

Murg Malai Kebab500 gm skinless, boneless chicken- cut into 1 1/2 inch piece
1 tbsp Ginger garlic paste
½  tsp white pepper powder
¼ tsp Cardamom powder
½ Tsp Garam Masala (optional)
1/2 cup grated mild cheddar cheese or mozarella cheese
1/2 Cup fresh cream
2 green chillies
3 tbsp finely chopped coriander leaves
1 tbsp cornflour
Salt to taste
2 tbsp lemon juice
Cooking oil (if necessary for basting instead of butter)
1 lemon to garnish
Butter for basting
Bamboo skewers (soaked in water)


Clean chicken and pat dry with paper towel. Then cut chicken into 1 ½ inch pieces.

Mix chicken with ginger garlic paste, white pepper powder, cardamom powder, garam masala and some salt. Mix it well with hands, so that each and every piece of chicken is coated with all marinade ingredients. Cover with cling wrap and refrigerator for 30 minutes.

Meanwhile, in a large bowl, mix grated cheese, corn flour and fresh cream. Season with pinch of Salt. Try to mash all lumps from the mixture to form a smooth paste. Add finely chopped green chillies and coriander leaves to the mixture.

Remove marinated chicken from fridge and add to above mixture. (Second marinade of cheese, cream, green chilli and coriander leaves)

Marinate this second batch in refrigerator for 1 hour.

Preheat oven to grill mode 200°C. Thread kebabs onto skewers. Cook for 8 to 10 minutes.

Then brush with butter on both sides to retain moisture. Turn around and cook for another 10 – 15 mins until chicken is cooked and till it gets light golden colour.

Kebabs should be juicy and tender.  Check on the kebabs every few minutes, to make sure that it doesn’t get over cooked.

Before serving sprinkle with lemon juice, brush little butter and serve hot with Mint-Coriander Chutney and lemon wedges.