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Reshmi kebab
ریشمی کباب (reshmi kebab): silky minced-chicken skewers with cream and cashew, Lahore and Karachi style
Reshmi means silken, and the name is a promise: these long chicken kebabs are pale, soft and smooth, the minced chicken blended with cream, ground cashew, egg and gentle spice until it clings to the skewer. They are a wedding and dinner-party favourite in Lahore and Karachi, often served beside spicier seekh and tikka so that the platter has something mild, and they come with naan, onion rings and a bowl of mint raita. The texture should be bouncy and juicy, never crumbly. Many people buy ready-minced chicken, which is often too lean and coarse; mincing thigh and breast together yourself makes all the difference. Chef's tip: chill the mixture for an hour and oil your hands before shaping, so the soft paste wraps round the skewer without sticking to your palms.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the kebabs
- 1 ½ lb boneless chicken, half thigh and half breastcubed and chilled
- 1 ⅜ oz cashewssoaked 15 minutes and drained
- 4 tbsp double cream
- 1 egg
- 1 small onionroughly chopped and squeezed dry
- 1 tbsp ginger-garlic paste
- 1 tsp ground white pepper
- 1 tsp garam masala
- 1 /4 tsp ground green cardamom
- 1 ¼ tsp salt
- 2 tbsp fresh corianderchopped
For cooking
- 2 tbsp vegetable oil
- 1 oz buttermelted
To serve
- 1 onion (optional)sliced into rings
- 7 oz mint raita (optional)
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Method
0/7 doneStep 1: Blend 1 ⅜ oz cashews and 4 tbsp double cream to a smooth paste in a food processor.
5 minStep 2: Add 1 ½ lb boneless chicken, half thigh and half breast, 1 egg, 1 small onion, 1 tbsp ginger-garlic paste, 2 green chillies, 1 tsp ground white pepper, 1 tsp garam masala, 1 /4 tsp ground green cardamom and 1 ¼ tsp salt and process for 2–3 minutes until smooth and sticky. Stir in 2 tbsp fresh coriander.
5 minStep 3: Cover and chill for 1 hour.
60 minStep 4: Heat a charcoal grill to a medium heat or the oven grill to high. With oiled hands, using a little of 2 tbsp vegetable oil, press portions of the mixture around flat skewers into 12 cm logs.
10 minStep 5: Grill for 10–12 minutes, turning every 2–3 minutes and brushing with the remaining oil, until golden in patches, firm to the touch and 165°F in the centre.
12 minStep 6: Brush with 1 oz butter just before taking off the heat.
1 minStep 7: Slide onto a platter and serve with 1 onion, naan and 7 oz mint raita.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 36 g
- Carbs
- 7 g
- Fat
- 24 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does reshmi kebab take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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