Reshmi Kebab – the name alone conjures images of mouthwatering kebabs hot off the grill. This classic Indian dish has won the hearts of meat lovers worldwide with its ingenious mix of flavours and textures. Let’s dive into this culinary journey together.
About the Recipe
If you’re a kebab enthusiast or merely crave something new and exciting, these Reshmi Kebabs must be on your must-try list. The minced chicken absorbs a beautiful blend of spices, including cumin, chili powder, and the king of spices, garam masala. Crunchy cashews add texture, and it’s a party in your mouth.
Why You’ll Love This Recipe
These Reshmi Kebabs are a surefire hit for several reasons. Firstly, they’re insanely flavorful yet so easy to whip up – no complicated techniques required. The egg binding gives them the perfect tender texture. Plus, you can grill or bake them based on your preference. Customizable, fuss-free, and surely delicious – what more could you want?
Reshmi Kebab
Cooking Tips
For best results, use high-quality chicken mince and don’t overmix to keep the texture light. Let the meat mixture rest for 10 minutes before shaping the kebabs – this helps the flavors meld beautifully. Brush with butter or oil while grilling for that incredible smoky char.
Serving and Storing Suggestions
These kebabs are best enjoyed fresh off the grill with tangy lemon wedges to squeeze over top. Serve 2-3 skewers per person as an appetizer or main with naan, salad, and cooling raita. Leftovers can be refrigerated for 2-3 days and reheated in the oven.
Total Prep Time: 30 mins
Similar Recipes
- Boti Kebab
- Sheekh Kebab
- Malai Kebab
- Afghani Chicken Kebab
Nutrient Benefits
Not only delicious, but these kebabs pack a nutritious punch too. The chicken is an excellent source of lean protein to keep you feeling satisfied. The spices like cumin, chili, and ginger offer anti-inflammatory benefits while the cashews provide a boost of healthy fats and minerals.
Reshmi Kebab
Ingredients
- 1 kg Chicken mince
- 1/4 cup Cashew nuts (pounded)
- 4 tsp Cooking oil
- 4 tsp Coriander leaves (chopped)
- 1 tbsp Cumin powder
- 2 Eggs
- 1 tsp Garam masala
- 2 tbsp Ginger (finely chopped)
- Oil for basting
- 4 tsp Onions (chopped)
- Salt to taste
- White butter for brushing
- 1 tsp White pepper powder
- 1 tsp Yellow chilli powder
Instructions
- Put the eggs in a bowl and whisk using quick strokes.
- To the egg, add the cumin, yellow chilli powder, white pepper powder and oil and whisk again till well blended.
- In a large bowl combine the mince and the gg mixture. Set aside for 10 minutes, giving the egg time to bind the mince well.
- Now add cashew nuts, ginger, onions, coriander and garam masala. Mix well.
- Divide the mix into 10 equal portions.
- Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Prepare atleast 5 skewers like this.
- Roast in a moderately hot tandoor or charcoal grill till golden brown for about 6 minutes. Alternately, roast in a preheated oven at 300F for 8 minutes.
- Baste once with oil. Remove from skewers and brush with white butter.
Serve with onion rings and lemon wedges.
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Frequently Asked Questions
Can I bake these kebabs instead of grilling?
Without a doubt. These versatile kebabs can be baked in the oven at 300°F for 8-10 minutes until cooked through. For extra browning, you can finish them under the broiler for 1-2 minutes.
How do I know when the kebabs are fully cooked?
The easiest way is to use an instant-read meat thermometer. Fully cooked chicken should read 165°F in the thickest part. You can also do a simple visual check – the kebabs should be firm with no pink remaining.
Can these be made ahead of time?
You can without a doubt prep the chicken mixture ahead of time and refrigerate until ready to grill or bake. For best texture, shape the kebabs just before cooking.
What can I substitute for cashew nuts?
If you have a nut allergy or prefer, you can use roasted pumpkin seeds (pepitas) or merely omit the nuts. The kebabs will still be incredibly flavorful.
