Meal Prep · North Indian
Reshmi Kebab
Indulge in the creamy, melt-in-your-mouth goodness of this classic North Indian chicken kebab.
Ingredients
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Step-by-step- In a large bowl, combine yogurt, heavy cream, ginger-garlic paste, green chili, white pepper, cardamom powder, mace powder, garam masala, lemon juice, chopped coriander, cornflour, and salt.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.
- Preheat your grill, oven broiler, or a heavy-bottomed pan (like a cast-iron skillet) to medium-high heat. If using an oven, preheat to 200°C (400°F).
- Grill or broil the kebabs for 15-20 minutes, turning occasionally and basting with melted butter or ghee, until the chicken is cooked through, tender, and slightly charred on the edges. If using a pan, cook for 5-7 minutes per side.
- Remove from heat, sprinkle with a little extra garam masala or chaat masala if desired, and serve hot with mint chutney, onion rings, and lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Reshmi Kebab in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
For freezing, place cooked and cooled kebabs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.
Reheat Stovetop/Oven/Microwave
Reheat gently in a pan over medium heat until warmed through, or in an oven at 160°C (325°F) for 10-15 minutes. Microwave for 1-2 minutes until hot, but be careful not to overcook, as it can dry out the chicken.
Chef’s Corner
- For extra tender kebabs, add 1 tablespoon of raw papaya paste (grated green papaya) to the marinade. This acts as a natural meat tenderizer.
- Don’t overcrowd your grill or pan; cook the kebabs in batches if necessary to ensure even cooking and a good sear.
- To achieve a smoky flavor without a grill, you can give the cooked kebabs a ‘dhungar’ (smoke infusion) by placing a small bowl with a hot charcoal piece and a drizzle of ghee/oil in the serving dish, covering it tightly for a few minutes.
