Name: Chicken Reshmi Kebab
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 267 g Boneless Chicken, breast or thigh, cut into 1.5-inch cubes; 1⅓ tbsp Strained Yogurt, thick yogurt; 2 tbsp Fresh Cream, malai; 1⅓ tbsp Cheese, grated (secret for extreme softness); 7 Cashews, soaked and blended into a smooth paste; ⅓ tbsp Ginger, crushed into paste; ⅓ tbsp Garlic, crushed into paste; ⅔ tsp Green Chili Pepper, crushed into paste, or 2 chillies finely crushed; ⅓ tsp Ground White Pepper, maintains the white color; ⅓ tsp Ground Cardamom; ⅛ tsp Garam Masala, use very little; ⅔ tbsp Lemon Juice; ⅔ tsp Salt, to taste; 1⅓ tbsp Butter, melted, for basting

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Method

First marinade: in a bowl, toss the chicken cubes with the ginger-garlic paste, green chilli paste, lemon juice and salt. Leave it to rest for 30 minutes so the acid can work into the meat.
30 min
Second marinade: in a large mixing bowl, combine the thick hung curd, fresh cream, grated cheese and smooth cashew paste. Whisk hard until it is completely smooth, with no lumps, and velvety.
Introduce the white pepper powder, highly aromatic cardamom dust, and a very conservative trace of garam masala to the creamy base. Whisk to distribute the volatile compounds evenly.
Add the marinated chicken, along with any juices it has released, to the creamy mixture. Massage it in firmly with your hands so the marinade works right into the meat.
Hermetically seal the environment and mandate a refrigeration cycle of no less than 3-4 hours. Prolonged exposure guarantees an exponentially softer final texture.
3–4 hr
Evacuate the protein from refrigeration 15 minutes prior to thermal application. Methodically arrange the cubes onto specialized metal or saturated wooden skewers.
15 min
Pre-heat your designated grilling apparatus to a searing 200°C (400°F). Apply a micro-barrier of fat to prevent cellular tearing upon contact.
Suspend the loaded skewers above the heat source. Roast with precision for 10-12 minutes, executing strategic rotations to foster delicate, light brown charring while ensuring absolute internal doneness.
10–12 min
For the last 2 minutes of cooking, baste the kebabs generously with melted butter to keep them moist and give them a glossy crust.
2 min
Disengage the delicate kebabs from their skewers and present them with extreme thermal immediacy.

How to tell it's done

Seek a mild, elegantly pale exterior with pinpoint char marks that collapses under zero pressure, surrendering to an outrageously juicy, butter-soft, and decadent core.

Getting it right

Tip

Fresh double cream and sharp grated cheese together form a coating that seals the meat as it cooks, holding the juices in and giving the kebabs their remarkably soft texture.

What to serve it with

A testament to Mughlai luxury. Must be accompanied by a profoundly smooth yogurt-mint reduction and silken Roomali Roti.

Tandoori Chicken (Dry)

Tandoori chicken marinates bone-in pieces in spiced yoghurt and chars them hard at the edges.

4 hr 50 minnon vegetarian

Tandoori Gobi

Tandoori gobi marinates cauliflower florets in spiced yoghurt and chars them.

1 hr 35 minvegetarian

Tandoori Malai Broccoli

Tandoori malai broccoli marinates florets in cream cheese and chars them.

45 minvegetarian

Tandoori Prawns

Tandoori prawns marinate prawns in spiced yoghurt and cook them fast so they do not toughen.

50 minpescatarian

Tandoori Soya Chaap

Tandoori soya chaap marinates soy chaap and chars it, the vegetarian answer to a tandoori kebab.

2 hr 35 minvegetarian

Veg Crispy

Veg crispy batters mixed vegetables and fries them, tossed in a light Indo-Chinese seasoning.

35 minvegan

Ingredients