Mild BBQ kebab · Creamy marinade

Reshmi Kebab Recipe (Silky Creamy Chicken Kebab)

Cashew and cream. White pepper. Gentle heat.

Farwa ZeeshanRecipe by Farwa ZeeshanTested in the NineFoods home kitchen

Reshmi means silky: these kebabs are chicken in a creamy marinade of cashew, cream and yoghurt with white pepper, grilled until just set. They turn dry and pale when cooked on fierce heat. The fix is a long marinade, moderate heat, basting with butter and stopping as soon as the chicken is cooked through.

Prep30m
Cook15m
Servings4
kcal / serving450
LevelEasy
Jump to the method

The 3 laws of reshmi kebab

Why this recipe works

Cashew cream marinade

Yoghurt only

Silky texture.

Moderate heat

Fierce heat

Stays soft and pale gold.

Baste

Dry grill

Rich, glossy finish.

Shopping and prep list

Ingredients

Servings
Tap items as you gather them · 0 of 0 ready

Marinade

The NineFoods reshmi gauge

Is it done?

Cut a piece.

Tap a stage to see what to do.

Method · 3 stages

Step by step

1

Marinate

Fridge · 4 hours
  1. Mix marinade and coat chicken; marinate 4 hours or overnight.
Look for: creamy chicken.
15:00
2

Skewer

No heat · 10 min
  1. Thread on skewers.
Look for: loaded skewers.
10:00
3

Grill

Medium · 12 min
  1. Grill on moderate heat, basting with butter. Use the gauge above.
Look for: silky reshmi kebab.
12:00

Chef's troubleshooter

What went wrong? Pick the symptom

Why

High heat.

Fix next time

Grill on moderate heat.

Why

Too runny.

Fix next time

Use thick yoghurt and cashew.

Why

Short marinade.

Fix next time

Marinate longer.

Why

Too close to heat.

Fix next time

Raise the grill rack.

Swap smart

Ingredient roles and substitutes

IngredientJob in the dishSwap with
CashewsSilkinessAlmonds or cream cheese
CreamRichnessEvaporated milk
White pepperHeatBlack pepper
GrillCookingOven 220 C

After the meal

Serve, store, reheat

Serve with

Naan, mint chutney and onions.

Store

Freeze marinated raw 2 months.

Reheat

Covered in a low oven.

How we tested this recipe

Tested in a home kitchen, not a studio

Farwa Zeeshan

Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.

  • Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
  • Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
  • The doneness check (is it done) and the troubleshooter come from batches that went wrong, and how we fixed them.
  • Reheating and storage advice was checked on leftovers, not guessed.

Read our full testing process

Keep cooking

Related recipes and guides

All Pakistani recipes10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic Paste

Quick answers

Reshmi Kebab FAQ

What does reshmi mean?

Silky, describing the soft texture.

Is reshmi kebab spicy?

No, it is mild and creamy.

Can I use minced chicken?

Yes, reshmi seekh is also popular.

What makes it creamy?

Cashew paste, cream and yoghurt.