Reshmi kabab (chicken malai kabab)

Creamy grilled chicken malai kebabs marinated in fresh cream, mild spices and nuts. Serve these chicken malai tikkas with green chutney or mint chutney.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time4 hours

Cook Time30 minutes

Total Time4 hours 30 minutes

Servings3 to 4

AuthorSwasthi

Ingredients (1 cup = 240ml )

250 grams boneless chicken (or breast) (½ lb)
2 tbsp fresh cream
2 tbsp greek yogurt or thick curd or hung yogurt
1 to 1 ½ tbsp lemon juice
½ tsp ground pepper
2 tbsps cilantro chopped or coriander leaves
1 ½ tsp ginger garlic paste or 1 inch ginger 3 to 4 cloves garlic
½ tsp salt
5 almonds (or 1 tbsp cheese)
8 cashewnuts (or 1 tbsp cheese)

How to make the recipe

Preparation for chicken malai kabab

Add chicken to a bowl and pat dry any excess moisture otherwise the chicken malai tikkas will let out lots of moisture.
If using cheese, then mix together all the ingredients. If using nuts instead of cheese, then add almonds, cashews with cream and yogurt to a blender jar. Make a smooth paste.
Add this to the chicken.
Mix together and marinate in the refrigerator for about 4 hours to overnight. Overnight gives best results.

How to make reshmi kabab

Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
Put the chicken on the skewers and grill for 15 mins.
Flip them and grill again for 15 mins. Check after 25 mins of grilling to prevent burning.
The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
Serve chicken malai kababs with mint chutney.

NUTRITION (estimation only)