Reshmi Kebab

Reshmi Kebab: The Silky-Smooth Chicken Kebabs That Melt in Your Mouth

Master authentic reshmi kebab with this foolproof recipe. Learn the secret to incredibly tender, silky-smooth chicken kebabs with restaurant-style presentation. Includes air fryer method and diabetic-friendly options.

Why This Reshmi Kebab Recipe Creates Silky-Smooth Perfection Every Time

Reshmi kebab literally means “silken kebabs”—and that’s exactly what you get with this recipe. The secret lies in the marinade technique that transforms ordinary chicken into buttery-soft, melt-in-your-mouth perfection. Unlike other kebabs that can be dry or dense, these stay incredibly moist with a delicate texture that lives up to their name.

The breakthrough? Double cream cheese marinade that tenderises while adding richness, mawa (milk solids) for authentic restaurant flavour, and the gentle cooking method that prevents toughening. This recipe includes oven, grill and air fryer methods plus diabetic-friendly modifications so everyone can enjoy these luxurious kebabs.

📋 Recipe Essentials at a Glance

• Prep Time: 20 minutes + 4-24 hours marinating
• Cook Time: 12-15 minutes
• Total Time: 4.5 hours minimum
• Servings: 4 people (makes 12-14 kebabs)
• Difficulty: Medium
• Dietary Info: Halal, Diabetic-friendly option, Can be gluten-free

🛒 The Ultimate Ingredient Guide: Source Like a Restaurant Chef

Chicken Selection (The Silky Foundation)

• 500g boneless chicken thighs – skinless and trimmed
• Why thighs not breast:Stay moist and forgiving during cooking
• Texture tip:Hand-mince for authentic restaurant texture
• Alternative:Chicken breast works but requires extra care
• Quality note:Free-range has better flavour and texture

The Luxurious Marinade (The Silken Secret)

• 100g double cream cheese (Philadelphia works well)
• 50g thick Greek yoghurt – full-fat for richness
• 30g mawa (milk solids) – or use condensed milk for sweetness
• 2 tbsp fresh cream – double cream for richness
• 1 tbsp ginger-garlic paste – freshly made
• 1 tsp green chilli paste – adjust to heat preference
• 1 tsp white pepper powder – gentler heat than black
• ½ tsp cardamom powder – freshly ground for best flavour
• 1 tbsp lemon juice – fresh, not bottled
• 2 tsp salt – or to taste

The Binding & Texture Agents

• 1 egg white – helps bind and keeps texture light
• 1 tbsp cornflour – helps maintain shape
• 2 tbsp melted butter – for basting during cooking
• Few strands saffron – soaked in 1 tbsp warm milk (optional)
• 1 tbsp rose water – for authentic restaurant aroma (optional)

For Cooking & Serving

• Butter for greasing skewers or grill pan
• Metal skewers or bamboo skewers (soaked if using bamboo)
• Fresh coriander for garnish
• Onion rings and lemon wedges for serving
• Mint chutney for accompaniment

👨‍🍳 Step-by-Step Mastery: The Silken Technique Revealed

Phase 1: Chicken Preparation (The Foundation for Silkiness)

1. Pat chicken completely dry with kitchen paper
2. Remove any sinew or fat – these won’t break down in marinade
3. Hand-mince technique: Chop very finely with sharp knife until almost paste-like
4. Alternative method: Use food processor – pulse until finely minced but not pureed
5. Transfer to large bowl for marinating

Phase 2: The Luxurious Marinade (Creating Silken Texture)

6. Prepare mawa: If using, crumble fine mawa or substitute with condensed milk
7. Make saffron milk: Soak saffron strands in warm milk for 10 minutes
8. Mix wet ingredients: Combine cream cheese, yoghurt, cream, mawa until smooth
9. Add aromatics: Ginger-garlic paste, chilli paste, lemon juice
10. Add spices: White pepper, cardamom powder, salt
11. Add binding agents: Egg white, cornflour, melted butter
12. Add luxury elements: Saffron milk, rose water (if using)

Phase 3: The Marination Process (Developing Silken Texture)

13. Add minced chicken to marinade
14. Mix gently but thoroughly – use hands for best incorporation
15. Beat mixture for 2-3 minutes – develops smooth texture
16. Cover tightly with cling film
17. Refrigerate minimum 4 hours, maximum 24 hours
18. Bring to room temperature 30 minutes before shaping

Phase 4: The Professional Shaping Technique

19. Wet your hands – prevents sticking
20. Take small portions – walnut-sized for traditional reshmi kebabs
21. Shape into smooth ovals – no cracks or rough edges
22. Press gently to compact – helps maintain shape during cooking
23. Thread onto skewers if using grill method – leave space between kebabs
24. Place on greased tray if using oven method

Phase 5: The Gentle Cooking Method (Preserving Silkiness)

Method A: Oven Baking (Most Reliable)

25. Preheat oven to 200°C
26. Place tray in upper third of oven
27. Cook for 8-10 minutes until just cooked through
28. Baste with butter halfway through cooking
29. Switch to grill for final 2 minutes for light char

Method B: Grill/BBQ (Authentic Flavour)

25. Preheat grill to medium-high
26. Oil grates thoroughly
27. Cook for 6-8 minutes total, turning once
28. Baste with butter while cooking
29. Avoid overcooking – they should be just cooked through

Method C: Air Fryer (Modern Convenience)

25. Preheat air fryer to 180°C
26. Spray basket with oil
27. Cook for 6-8 minutes, turning halfway
28. Baste with butter for extra richness
29. Check frequently to avoid overcooking

💡 Pro Tips for Guaranteed Success

Texture Perfection Secrets:

• Hand-mince technique: Creates authentic restaurant texture
• Beat the mixture: Develops smooth, cohesive texture
• Don’t over-process: Should be fine but not paste-like
• Room temperature before cooking: Ensures even cooking

Marination Mastery:

• Minimum 4 hours for flavour, 12 hours optimal for texture
• Beat mixture well: Develops protein structure
• Keep covered: Prevents drying out
• Room temperature before cooking: Prevents cold spots

Cooking Perfection:

• Gentle heat: High heat toughens the texture
• Don’t overcook: They should be just cooked through
• Baste regularly: Keeps them moist and adds flavour
• Rest briefly: 5 minutes for juices to settle

🍽 Serving Suggestions for Every Occasion

Restaurant-Style Presentation:

• Arrange on white plate with mint chutney on side
• Garnish withonion rings, lemon wedges, fresh coriander
• Drizzle withmelted butter just before serving
• Addcharcoal aroma for authentic touch

Buffet Style:

• Arrange on platter with lemon wedges and onion rings
• Providemint chutney and tamarind sauce on side
• Garnish withpomegranate seeds for colour
• Serve withnaan bread or roomali roti

Diabetic-Friendly Accompaniments:

• Full-fat Greek yoghurt instead of cream-based sauces
• Cucumber salad for freshness
• Limit portion to 3-4 kebabs
• Skip condensed milk in marinade, use stevia instead

🔥 Quick Mint-Coriander Chutney Recipe

Ingredients:

• 1 cup fresh mint leaves
• ½ cup fresh coriander
• 1 green chilli
• 1 inch ginger
• 2 tbsp lemon juice
• Salt to taste
• 1 tbsp water

Method:

1. Blend all ingredients until smooth
2. Adjust consistency with water
3. Taste and adjust seasoning
4. Serve fresh or refrigerate up to 3 days

🛒 Essential Equipment Recommendations

Must-Have Tools:

1. Very sharp knife – essential for fine mincing – Get it here
2. Large mixing bowl – for thorough mixing – Get it here
3. Metal skewers – for authentic presentation – Get it here
4. Kitchen thermometer – for perfect cooking – Get it here

Nice-to-Have Upgrades:

• Food processor – for consistent mincing – Get it here
• Cast iron grill pan – perfect grill marks – Get it here
• Kitchen torch – for finishing touches – get it here

🔥 Nutrition Information & Health Benefits

Per serving (¼ recipe – 3-4 kebabs):

• Calories: 285 (with full-fat ingredients) / 195 (diabetic version)
• Protein: 28g
• Carbohydrates: 6g (4g net carbs)
• Fat: 20g (mostly healthy fats)
• Calcium: 15% RDA
• Vitamin B12: 150% RDA
• Glycaemic Load: 2 (excellent for diabetics)

Health Benefits Breakdown:

• High-quality protein for muscle maintenance
• Calcium from dairy for bone health
• Low carbohydrate content
• Probiotics from yoghurt for digestive health
• Complete amino acid profile from chicken

❓ Frequently Asked Questions

Q: My kebabs are tough—what went wrong? A: Overcooked or chicken over-processed. Cook just until done, don’t over-mix, and use thigh meat which stays tender. Room temperature before cooking helps.

Q: Can I make these without mawa? A: Yes! Substitute with condensed milk (reduce sugar) or extra cream cheese. Mawa adds authenticity but isn’t essential for great texture.

Q: My kebabs are falling apart—help! A: Not enough binding – add extra egg white or cornflour. Mixture too wet – drain excess marinade. Too much handling – be gentle when shaping.

Q: Can I prepare these ahead? A: Shape and refrigerate up to 24 hours ahead. Cover tightly to prevent drying. Bring to room temperature 30 minutes before cooking.

🔄 Delicious Variations to Keep Things Interesting

Malai Chicken Kebabs:

• Add extra cream and cream cheese
• Use milder spices – cardamom and white pepper
• Skip chilli for very mild version
• Perfect for children and mild palates

Hariyali Reshmi Kebabs:

• Add spinach puree to marinade
• Include fresh herbs – mint, coriander, basil
• Use green chilli instead of red
• Beautiful green colour and fresh flavour

Cheese-Stuffed Reshmi Kebabs:

Surprise element when cut open**

Add cube of cheese in centre

Use mozzarella for melting quality

Reduce salt in marinade (cheese adds saltiness)