CooQ : Recipe: Reshmi Kabab

Reshmi Kabab

North indian | Mains

289 calories/serving
35 mins
Reshmi describes the silky-texture of this very popular snack recipe of the North Indian cuisine. Reshmi Kebab has its origin from the Mughlai cuisine. The soft and juicy pieces of meat grilled on a charcoal fire with tradational Indian spices is just finger licking good.
Recipe by:
Spice Eats


1. To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.

2. You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.

3. Wash and pat dry the boneless chicken fillets. cut into 2” tikka shapes.

4. For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.

5. To prepare the 2nd marinade, add all the ingredients specified above.

6. For the cheese, you can use cream cheese, grated mozzarella or processed cheese.

7. Whisk everything together and then add the marinated chicken pieces. mix everything well so that the chicken tikka pieces are well coated with the marinade. set aside to marinate for 3-4 hours in the refrigerator.

8. Skewer the marinated chicken tikkas on a metal skewer 4 at a time.

9. Lay the skewers on a foil lined baking tray

10. Preheat the oven/otg to 250°c.

11. Slide in the tray in the top slot of the oven.

12. Roast for 10 minutes at 250°c. after 10 minutes turn the chicken tikkas.

13. Roast for another 10 minutes at 250°c on the other side.

14. Remove and baste with melted butter.

15. Reduce the oven temperature to 200°c.

16. Roast for 6-7 minutes at 200°c. flip the chicken and continue basting with melted butter.

17. Finally roast for another 5 minutes at 200°c. remove the tray once the edges of the chicken are lightly charred. serve as an appetizer.

By Spice Eats