Reshmi Kabab is a creamy and mildly spiced Mughlai delicacy made with boneless chicken marinated in yogurt, fresh cream, cheese, and aromatic spices. The name "Reshmi" means silky, reflecting the kabab's soft, juicy, and melt-in-the-mouth texture. Grilled until lightly charred, Reshmi Kababs make a perfect appetizer for parties, barbecues, or family meals. Serve them with mint chutney, onion rings, and lemon wedges.
In a large bowl, combine yogurt, fresh cream, grated cheese, ginger-garlic paste, black pepper powder, and salt.
Add the chicken cubes and coat them evenly with the marinade.
Cover and refrigerate for at least 2–4 hours, or overnight for the best flavor.
Thread the marinated chicken pieces onto soaked wooden skewers or metal skewers.
Preheat the oven or grill to 200°C (390°F).
Grill the kababs for 15–18 minutes, turning occasionally and brushing with butter to keep them moist.
Cook until the chicken is tender, juicy, and lightly golden on the edges.
Serve hot with mint chutney, onion rings, and fresh lemon wedges.
500g boneless chicken, cut into cubes
2 tbsp grated cheese
½ cup thick yogurt
1 tsp black pepper powder
2 tbsp fresh cream
Salt to taste
2 tbsp ginger-garlic paste
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