Reshmi Kabab

 Reshmi Kabab – The Silken Star of Mughlai Grills

The Reshmi Kabab (literally meaning “silken kebab”) is one of the most delicate and royal kebabs from the Mughlai kitchen. Unlike the fiery and smoky Bihari or Seekh Kababs, Reshmi Kababs are known for being buttery soft, creamy, and mildly spiced—a kebab that feels almost velvety on your tongue.

Reshmi Kabab Recipe – Silky, Creamy, and Irresistibly Tender

If Bihari Kababs are smoky and fiery, then Reshmi Kababs are their gentle, royal cousins. The word “Reshmi” means silk, and that’s exactly what these kababs feel like when you eat them—soft, velvety, and almost melting in your mouth. They’re perfect for anyone who loves kebabs but doesn’t want overwhelming spice.

Ingredients (Serves 4–5)

For the Kababs

• 1 kg boneless chicken (breast or thigh, cut into cubes)

• 1 cup thick yogurt

• ½ cup fresh cream

• ¼ cup cashew or almond paste (soak nuts in warm water, then grind into a smooth paste)

• 2 tbsp grated cheese (optional, but adds richness)

• 2 tbsp ginger-garlic paste

• 2 tbsp lemon juice

• 2 tbsp oil or melted butter

• 1 tsp white pepper (or black pepper if you prefer a kick)

• 1 tsp garam masala

• ½ tsp cardamom powder

• Salt to taste

For Garnish & Serving

• Fresh coriander & mint leaves

• Onion rings and lemon wedges

• Mint chutney, naan, or paratha

Step-by-Step Method

1. Marinate Like Royalty

In a large bowl, mix yogurt, cream, nut paste, cheese, lemon juice, ginger-garlic, and all the spices. It should look like a smooth, creamy sauce.

Add the chicken cubes, coat them well, and cover the bowl. Let them marinate for at least 4–6 hours (overnight is even better). This is the secret to that silky softness.

2. Skewer With Care

Take metal or soaked wooden skewers and thread the marinated chicken cubes onto them. Don’t pack them too tightly—leave a little space so they cook evenly.

3. Grill to Perfection

• Charcoal grill (best): Place skewers over hot coals, turning and basting with butter or cream until slightly charred but juicy inside.

• Oven option: Preheat oven to 200°C (400°F), place skewers on a tray, and bake for 15–20 minutes, flipping halfway. Broil for 2–3 minutes at the end for a smoky touch.

• Pan option: Use a grill pan, drizzle some oil, and cook on medium heat until golden on all sides.

The aroma of cream and spices hitting the heat will instantly feel festive.

4. Serve With a Royal Touch

Slide the kababs onto a platter, sprinkle with fresh coriander, and serve hot with onion rings, lemon wedges, mint chutney, and naan or paratha.

Tips for the Softest Reshmi Kababs

• Don’t skip the nut paste—it’s the Mughlai secret to silkiness.

• Use chicken thigh if you want extra juiciness.

• Always cook on medium-high heat; too high and they’ll dry out, too low and they won’t get that golden char.

• Baste with butter or cream while grilling—it makes them irresistible.

The Experience

The first bite of Reshmi Kabab is gentle and rich—you taste the creaminess, the light spices, and the tenderness of the chicken. There’s no overwhelming chili, just a smooth, royal flavor that pairs beautifully with soft naan and a glass of chilled lassi or lemonade.

It’s the kind of kebab you serve when you want to impress guests—a dish that says comfort and luxury at the same time.