Restaurant-Style Creamy Mughlai Chicken Reshmi Kebab Recipe

 

Reshmi Kebab, also known as Malai Kebab, is a popular Mughlai appetizer made with boneless chicken marinated in a rich blend of cream, yogurt, cashews, and aromatic spices. True to its name—"Reshmi" meaning "silky"—this kebab is known for its soft, melt-in-the-mouth texture and subtle, creamy flavor. It is traditionally grilled or cooked in a tandoor, making it a favorite at North Indian and Mughlai cuisine tables.

This  Kebab has always been a dish that takes me back to family gatherings and festive dinners. I still remember the first time I tasted this soft, creamy kebab at a Mughlai restaurant—it was love at first bite! That melt-in-the-mouth texture, the hint of cardamom, the richness of cream—it felt like pure indulgence. After a few trials (and lots of tasting!), I finally crafted this version at home, and it’s now a favorite on our weekend grill menu. Sharing my tried-and-tested homestyle Reshmi Kebab recipe that’s as good as any restaurant—maybe even better!

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Ingredients-:

1.  First Marination-:

i)                 Bone Less Chicken-: 1 kg

ii)                Ginger Paste- 2 tablespoon

iii)               Garlic Paste-: 2 Tablespoon

iv)               Lemon Juice-: 2 tablespoon

v)                Salt-: S Required

2.  Second Marination -: 

i)                 Hung Curd-: 8 Tablespoon

ii)                Fresh Cream- 12 Tablespoon

iii)               Garam Masala Powder-: 2 Teaspoon

iv)               Grated Cheese-: 4 cubes

v)                Nutmeg Powder-: ½ teaspoon

vi)               Salt- As required

vii)             Green Chilli Paste- 3 teaspoon

viii)            White Pepper Powder- 2 Teaspoon

ix)               Green cardamom Powder- 3/4^th teaspoon

x)                Chopped Coriander leaves- 1 cup

xi)               Mustard Oil- ½ cup

xii)             Butter For Basting- 100 Gram

 

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Method-:

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1.      Wash and pat dry chicken. Add all ingredients of 1^st marination. Mix well.  Cover it and keep aside for 30 minutes.

2.   In a mixing bowl add all ingredients of the 2^nd marination, except butter and whisk well.

3.   Add the marinated chicken pieces to the bowl and mix in such a way so that all the pieces are evenly coated.

4.   Cover and refrigerate for 3- 4 hours.

5.   Skewer the chicken pieces, approx. 5 pieces in a stick and arrange on a foil lined tray.

6.    Pre heat the oven for 15 minutes.

7.    Roast chicken for 10 minutes on 250°C.

8.   Baste with butter and turn the kebabs to the other side and roast it for 10 minutes on 250°C Now set temperature at 200°C and again baste the chicken with butter for the second time.

9.   Roast for 8 minutes and again baste with butter for the third time.

10.   Finally roast for 8 minutes and baste with butter.

11.   Serve hot with mint or mango chutney.

𝐏𝐞𝐫𝐟𝐞𝐜𝐭 𝐁𝐚𝐫𝐛𝐞𝐪𝐮𝐞 𝐒𝐤𝐞𝐰𝐞𝐫𝐬 𝐒𝐭𝐢𝐜𝐤𝐬

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