Indian reshmi chicken kebabs

Indian reshmi chicken kebabs


31 people made this

About this recipe: This is a traditional Mughlai dish from India. It gets its name from the succulence of the meat after prolonged marinating before barbecuing. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.


Serves: 6 

  • 6 almonds
  • 6 green chillies, seeded and chopped
  • 8 cloves garlic
  • 2.5cm (1 in) piece fresh root ginger, peeled
  • handful chopped fresh coriander
  • salt to taste
  • 1 lemon, juiced
  • 100ml (4 fl oz) double cream
  • 1kg (2 1/4 lb) skinless, boneless chicken breast fillets - cubed
  • skewers
  • 30g (1 oz) butter

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, chillies, garlic, root ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
  2. Transfer mixture to a large, nonmetallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
  3. Preheat barbecue for high heat, and lightly oil cooking grate. Remove meat from marinade, and thread onto skewers.
  4. Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

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