Meal Prep · Indian
Chicken Reshmi Kebab
Experience the creamy, melt-in-your-mouth flavors of these exquisite Indian chicken kebabs.
Ingredients
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Step-by-step- In a large bowl, combine the hung curd, heavy cream (or cashew paste), ginger-garlic paste, chopped green chilies, cumin powder, coriander powder, garam masala, white pepper powder, green cardamom powder, lemon juice, oil, and salt. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, for best flavor and tenderness.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill (outdoor grill, grill pan, or oven broiler) to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
- Grill the kebabs for 10-15 minutes, turning occasionally and basting with a little oil or melted butter, until cooked through and lightly charred. If using an oven broiler, broil for 8-12 minutes, flipping halfway.
- Remove from heat and let rest for a few minutes. Garnish with fresh coriander leaves, if desired.
- Serve hot with mint chutney, onion rings, and lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover cooked Chicken Reshmi Kebab in an airtight container in the refrigerator for 3-4 days. Ensure it cools completely before storing.
Freezer Up to 3 months
For longer storage, freeze cooked kebabs in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave/Oven
Reheat in a microwave until warmed through, or on a stovetop/oven at 180°C (350°F) for 10-15 minutes, covering with foil to prevent drying, until heated thoroughly.
Chef’s Corner
- For truly tender and flavorful kebabs, ensure you marinate the chicken for at least 4 hours, or ideally overnight. The longer marination allows the flavors to penetrate deeply.
- Using hung curd (thick yogurt) is crucial for a rich, creamy marinade that clings well to the chicken. If you don’t have hung curd, strain regular yogurt through a muslin cloth for an hour or two.
- Don’t overcrowd the grill or pan when cooking the kebabs, as this can steam them instead of searing. Cook in batches if necessary to ensure even cooking and a nice char.
- If you want an extra rich and creamy texture, replace a portion of the heavy cream with a paste made from blanched almonds or cashews soaked in milk and ground finely.
