Chicken Reshmi Kebab
چکن ریشمی کباب
Reshmi means silky, and that's exactly how these kebabs should feel: smooth, tender and pale, with a light golden crust. Chicken is minced very finely, enriched with cream, egg and ground cashews, and shaped around skewers. They're gentle on spice, which makes them a favourite with children, and they cook in about ten minutes.
- ⏱ Total: 42 min
- Prep: 30 min
- Cook: 12 min
- Medium
- Serves 4
Method
Tap a step when it is done.
Put the mince, squeezed onion, ginger, garlic and green chilies in a bowl. Squeeze the onion really well first; any juice left in it will make the kebabs slide off the skewers.
Add the cream, egg, ground cashews, white pepper, garam masala, salt and coriander. Knead with your hand for 3–4 minutes until the mixture turns sticky and holds together, then chill for at least 30 minutes.
Light the coals and let them burn down to a grey ash. With wet hands, press a portion of the mixture around each skewer into a long, even kebab about 2 cm thick.
Grill over medium coals for 8–10 minutes, turning gently every couple of minutes, until golden with a few darker spots and cooked through.
Brush with melted butter, give them one last turn, and slide them off the skewers.
Serve hot with green chutney, sliced onions, lemon and naan.
Kitchen notes
Chilling the mixture is not optional. Cold mince holds its shape on the skewer; warm mince slumps and falls into the coals.
No grill? Shape the kebabs without skewers and bake them on a greased tray at 200°C for 12–15 minutes, turning once, or pan-fry them in a little oil.
Where reshmi kebabs come from
Reshmi kebab belongs to the Mughlai side of Pakistani cooking, the rich, creamy style associated with Delhi and Lucknow that came to Karachi after Partition. It shares the restaurant BBQ menu with seekh and boti, but while those are all about heat and smoke, reshmi kebab is about texture: smooth, fine-grained and so soft it almost melts.
The mince makes the kebab
Ordinary chicken mince is too coarse for reshmi kebab. Ask the butcher to pass boneless thigh through the mincer twice, or pulse it at home in a food processor until it looks almost like a paste. Fine mince binds better on the skewer and gives the silky texture the name promises. Kneading the mixture by hand for a few minutes develops its stickiness, which matters just as much.
Cream, egg and cashew
Each of the enriching ingredients does a job. Cream keeps the kebab moist, the egg binds it, and ground cashews add body and a faint sweetness that balances the white pepper. If you’re cooking for someone with a nut allergy, replace the cashews with a tablespoon of roasted gram flour; the kebabs will be a little firmer but still very good.
Serving ideas
Serve reshmi kebabs with green chutney, kachumber salad and warm naan, or wrap them in a paratha with onions and chutney for a quick roll. On a mixed BBQ platter they balance spicier dishes like Bihari boti and chicken tikka.
Questions people ask
Why are my kebabs falling off the skewers?
The mixture is too wet or too warm. Squeeze the onion thoroughly, knead until the mince turns sticky, and chill it before shaping. Flat metal skewers grip better than round ones.
Can I use breast meat?
You can, but thigh gives a softer, juicier kebab. If you use breast, add an extra tablespoon of cream.
Can I freeze reshmi kebabs?
Yes. Shape them, freeze them on a tray until firm, then pack them in a bag for up to 2 months. Cook from frozen over medium heat, adding a few minutes.
Nutrition (estimate, per serving)
- Calories
- 335
- Protein
- 33 g
- Fat
- 21 g
- Carbs
- 4 g
