Chicken Reshmi Kebab

grilled chunks of chicken marinated in rich, creamy and mildly spicy mix

I started making chicken kebabs for barbecue parties for this group of college friends. We would have at least 2 backyard barbecue parties every year and I was assigned the job to make chicken tikka and reshmi kebab every year!! Over years I have perfected and simplified the recipe and now it is one of my favorite things to make.

It is a rich flavorful addition to any dinner or lunch menu, as an appetizer or a side dish and is perfect for barbecues. You can also add this as a filling in kati rolls (recipe here). You can marinate it and refrigerate/ freeze it ahead of time. It stays well refrigerated for 2-3 days and freezes well for 8-10 days.

You will need:

500 g mixed boneless chicken – It is best to use fresh chicken that frozen-thawed.

2 tbsp salted butter

2 tsp crushed garlic

1 tbsp chickpea flour (besan)

1 tsp ginger-garlic paste

1 tsp light garam masala (you can use any light (golden) colored garam masala, avoid red/ brown masalas. I used everest biryani masala)

8-10 cashew nuts, soaked in hot water and ground to a paste – makes about 2 tbsp of paste

4 tbsp greek yogurt (I used Epigamia greek yogurt, which is my favorite greek yogurt brand to cook wit in India.)

2 tbsp of grated cheddar cheese OR cream cheese

1-2 tsp finely chopped green chillies (optional)

a pinch of lightly toasted saffron

1/2 tsp salt

Procedure:

• Cut the boneless chicken roughly into 2 inch squares with about half inch thickness.
• Heat the butter in a pan on low flame and add the crushed garlic to it.
• Lightly saute the garlic and add the chickpea flour to it. lightly toast it – DO NOT LET IT BROWN – and let it cool.
• After this mixture cools, add it to the chicken pieces along with the rest of the ingredients and mix thoroughly (I forgot to add saffron in my kebabs this time, but do add it, it adds an extra depth and richness to this dish.)
• Let marinate for at least 3-4 hours before cooking.
• You can cook the kebabs in one of the following methods:

1. String them on a skewer and grill them in the oven – 200 C (400 F) for 10-15 minutes
2. Grill them on a barbecue – this is probably the best way to make them as the smokiness from charcoal takes it to a whole other level!
3. I made mine in the air fryer this time. I cooked at 180 C for about 10-12 minutes

Have fun grilling!