Reshmi kabab

 RESHMI CHICKEN KABAB



Reshmi Chicken Kebab is a popular and luxurious appetizer from Indian and Pakistani cuisine. The word "Reshmi" means "silky" in Urdu and Hindi, a perfect descriptor for the kebab's incredibly smooth, tender, and melt-in-your-mouth texture. This is achieved through a specific marinade that is rich with cream, yogurt, and sometimes cashews or cheese.

Here is a comprehensive guide to making Reshmi Chicken Kebab at home.

Part 1: The Marinade

The marinade is the heart of Reshmi Kebab. It's a two-step process that ensures the chicken is perfectly tender and flavorful.

Ingredients:

 * Boneless chicken (breast or thigh), cut into 1.5-inch cubes

 * Yogurt (thick or hung curd is best)

 * Fresh cream (heavy cream)

 * Ginger-garlic paste

 * Green chili paste (adjust to your spice preference)

 * Cashew nut paste (optional, but highly recommended for silkiness)

 * Grated processed cheese or cream cheese (optional, for a richer, restaurant-style flavor)

 * Lemon juice

 * White pepper powder (or black pepper powder)

 * Salt to taste

 * Garam masala

 * Cardamom powder (optional)

 * A pinch of nutmeg powder (optional)

 * Melted butter or oil (for grilling)

Two-Step Marination Process:

 * First Marination (for tenderizing): In a bowl, combine the chicken cubes with a little salt, white pepper powder, and lemon juice. Mix well and let it marinate for about 15-30 minutes. This initial step helps to tenderize the meat.

 * Second Marination (for flavor): In a separate large bowl, mix the thick yogurt, fresh cream, ginger-garlic paste, green chili paste, cashew nut paste, and cheese (if using). Add salt, white pepper powder, garam masala, and cardamom/nutmeg powders. Whisk everything together to form a smooth, thick paste. Add the pre-marinated chicken to this mixture and toss to coat every piece evenly. Cover and refrigerate for at least 4 hours, or for best results, overnight.

Part 2: Cooking the Kebab

You can cook Reshmi Kebab using an oven, a tawa (griddle), or an outdoor grill.

Method 1: Oven/Grill

 * Preheat: If using an oven, preheat it to its highest temperature (e.g., 250°C / 500°F) in "grill" or "broil" mode.

 * Skewer: Thread the marinated chicken pieces onto metal skewers. Ensure there is a small gap between the pieces for even cooking.

 * Grill: Place the skewers on a wire rack over a baking tray. Grill for 15-20 minutes, turning them halfway through. The cooking time will depend on your oven and the size of the chicken pieces.

 * Baste and finish: Once the kebabs are cooked through and have a golden-brown hue, brush them with melted butter or ghee for extra flavor and shine. You can briefly broil them for a minute to get some light char marks.

Method 2: Stovetop (Tawa)

This method is perfect if you don't have an oven.

 * Heat the tawa: Place a heavy-bottomed, non-stick tawa or grill pan over a medium flame.

 * Cook the kebabs: Add a little oil or butter to the pan. Place the marinated chicken pieces on the tawa, ensuring not to overcrowd it. Cook the kebabs in batches.

 * Flip: Cook on each side for a few minutes, turning frequently, until they are golden brown and cooked through. Keep the heat on medium to ensure the inside cooks properly without burning the outside.

 * Finish: Once cooked, baste with melted butter and serve hot.

Serving:

Reshmi Chicken Kebabs are best served hot, garnished with fresh coriander leaves, and a sprinkle of chaat masala. They are traditionally accompanied by a mint-coriander chutney and fresh onion and lemon wedges.


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