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Chicken Reshmi Kebab

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Adjust Servings:
1 lb. boneless chicken breast
1 tsp olive oil
For the marinade
1 cup yogurt or curd
1 tsp oil
1 tsp garlic minced
1 tsp ginger grated
1 tbsp lemon juice
5 cashew nuts chopped
5 almonds
2 tbsp fresh cream
1/2 tsp red chili powder
1/2 tsp ground black pepper
1 tsp salt

Nutritional information

5 g
26 g
12 g
130 mg
80 mg

Chicken Reshmi Kebab

  • Non Veg
  • 45 mins
  • Serves 4
  • Easy


  • For the marinade

How to make Chicken Reshmi Kebab

  • Wash the chicken and chop into medium-sized chunks. Soak the almonds in warm water for 10 minutes and then remove the skin.
  • Grind all marinade ingredients except the fresh cream in a blender and form a smooth paste.
  • Transfer to a large bowl and add fresh cream to it. Mix well.
  • Add the chicken pieces to the marinade bowl and coat them well with the marinade paste.
  • Cover the bowl and let it rest for 1 hour or more. It’s important to marinate the chicken well so that it becomes soft and tender.
  • Preheat the oven to 200 degree Celsius for 5 minutes. Thread the marinated chicken pieces onto skewers, brush with oil, and place in the oven. Grill for 20 minutes until the chicken is cooked. Remove from the skewers and serve hot.


Mughlai cuisine is a combination of Indian cuisine and Central Asian cuisine. When Babar established his Mughal empire in India, it led to the fusion of Turko-Mongol and Persian cuisine with the Indian cuisine. The Mughlai food is spicy, aromatic and luxurious.

During the rule of Shah Jahan, not only great monuments like Taj Mahal were built but also, inventions in Mughlai cuisine were at their peak! Several scrumptious dishes like biryani and lamb kebabs were re-invented. Gold and silver edible foils were used to cover food to make it more enticing!

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