There is something about a juicy and succulent kebab which is sizzling over hot coal which makes me feel absolutely hungry even on a full stomach! Has this ever happened to you? Have you ever felt that you can wiggle out just a little mire space in your stomach to gobble up a luscious kebab? Especially a Chicken Reshmi Kebab! Chicken Reshmi Kebab is, has and will always be my most favorite kebab of all time and is a staple whenever we go to an Indian restaurant to eat. It is the perfect appetizer! Children love it too because it is not spicy and gentle on their palate. Today I will teach you how to make the moistest, succulent and delicious Reshmi Kebab just like how it is made in restaurants the world over!
Did you know that India was not the birthplace of kebab because it had a traditionally and predominantly vegetarian diet for thousands of years? Only some regions of India included meat in their diet and those were the regions, such as Rajputana, which depended on game meat. It was the Afghans, the plunderers, and invaders, who first introduced kebabs to India long before the Mughals came. The kebabs prepared by the Afghans were chunks of meat which were cooked over an open fire. It was the Mughals came to India in early 1500, who evolved kebabs into a delicacy, made with well-balanced spices and seasonings. India, however, has been credited with the creation of several mouth-watering vegetarian kebabs such as Paneer Tikka and Dah Kebab.
Here’s how you too can make Chicken Reshmi Kebab at home in your oven or stove top. You might miss the smokey flavor which gets infused into the meat from the tandoor but this recipe is by no means any less delicious than the commercially available one. I can guarantee you that what you make at home is a million times tastier than what you can ever eat in a restaurant.
- Chicken - 500 Grams Boneless cut into Bite Sized Pieces
- Full Fat Hung Curd - ½ Cup
- Fresh Cream - 2 Tablespoons
- Butter - 2 Tablespoons, Melted
- Cashew Nut Paste - 1 Teaspoon
- Garlic Paste - ¾th Teaspoon
- Fresh Coriander - 1 Tablespoon Finely Chopped
- Garam Masala - 1 Pinch
- Lemon Juice - 1 Teaspoon
- Salt - To Taste
- Corn Flour - 1 Flat Teaspoon
- White Pepper Powder - ¼th Teaspoon
- Let's make our the first marinade - Add Salt as per your preference, Lemon Juice and White Pepper powder to the Chicken. Mix well and set aside for 20 minutes.
- After 20 minutes, mix in the Curd, Corn Flour, Cream, Cashew Nut Paste, Garlic Paste, Melted Butter, Chopped Coriander and Garam Masala Powder. Mix very well and set aside for 2 to 3 hours. This is the second marinade.
- Pre-heat your oven to 220° C and skewer the meat onto bamboo skewers.
- Make sure the bamboo skewers have been soaking in cold water for at least an hour before use.
- Pour any remaining marinade over the skewered meat. Do not waste any of the precious sauce from the marinade.
- Place on a well greased baking tray and bake in the oven for 20 minutes.
- Turn kebabs over after 10 minutes and baste with some melted butter and let them bake for the remainder of the 10 minutes.
- Remove from the oven exactly after 20 minutes and serve with paratha and mint chutney.
- Enjoy hot and hot!
And there you have it! Juicy and succulent Chicken Reshmi Kebab!
It’s very important not to waste any of sauce in the marinade as it is packed with flavor and is quite an expensive marinade! So do pour every last bit of it over the skewered meat.
You might find some water in your baking tray while the chicken cooks. These are juices which will evaporate in the baking process. Remember not to overcook the chicken in the oven. Doing this will not dry out the lovely kebabs! Stick to the number of spices used in my recipe. Reshmi Kebab is a delicately flavored kebab and not a robustly flavored kebab.
Using full-fat curd and butter in Chicken Reshmi Kebab is what will make the kebab succulent and moist so please do not skip these two very important ingredients. The corn flour in this grilled chicken recipe will add a lovely and delicate crust over the Reshmi Kebab!
Do make these kebabs and do let me know how they turn out for you. Stick to all the steps and ingredients which I have mentioned and you will have a fabulous Chicken Reshmi Kebab on your platter which is ditto to what is sold in restaurants the world over.