Reshmi Kebab

Reshmi kebab means silky kebab, and one bite explains why: minced chicken blended with cream cheese and gentle spices, grilled until tender and juicy. These melt-in-the-mouth kebabs are a star of Mughlai cooking and a favourite at family barbecues. Serve with mint chutney and warm naan.

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

Servings

4 servings

Calories

380

Ingredients

• 500 g chicken mince
• 2 tablespoons cream cheese
• 2 tablespoons fresh cream
• 1 tablespoon ginger-garlic paste
• 1 green chilli, finely chopped
• 1 teaspoon white pepper
• 1 teaspoon garam masala
• 1/2 teaspoon cardamom powder
• 2 tablespoons chopped coriander
• 1 tablespoon cornflour
• Salt to taste
• Butter, for basting
• Lemon wedges and onion rings, to serve

Instructions

1. Mix the chicken mince with the cream cheese, cream, ginger-garlic paste, chilli and all the spices.
2. Add the cornflour and coriander, then knead the mixture for 3 to 4 minutes until smooth and sticky.
3. Cover and rest in the fridge for 20 minutes so the kebabs hold their shape.
4. Wet your hands and shape the mixture into long kebabs around skewers.
5. Grill over medium-high heat or under a hot grill for 12 to 15 minutes, turning regularly.
6. Baste with melted butter as they cook so they stay moist and glossy.
7. Serve hot with lemon wedges, onion rings and mint chutney.

Pro tips

• Resting the mixture in the fridge stops the kebabs falling off the skewers.
• Wet hands make shaping much easier and prevent sticking.
• Do not overcook or the kebabs will dry out; they should stay juicy inside.
• A charcoal grill adds a wonderful smoky flavour.

Frequently asked questions