Reshmi means silky, and that is exactly how a good chicken reshmi kabab should feel: smooth, soft and almost melting, with a gentle creamy flavour and just enough green chilli to keep things interesting. Finely minced chicken is blended with cream, cashews, egg and aromatic spices, shaped onto skewers and cooked until lightly golden.
The trick to this version is texture. The chicken is minced twice and kept cold, and a handful of soaked cashews and a little cream give richness without making the mixture too wet to hold onto a skewer. You can cook these kababs on charcoal, in the oven or in a frying pan, and they come out tender every time.
Why These Kababs Are Worth Making
Reshmi kababs are a favourite at Pakistani dawats and barbecue restaurants because they suit everyone at the table. They are mild enough for children, rich enough for a special occasion, and they pair beautifully with spicier dishes like seekh kababs and tikka. Making them at home lets you control the quality of the chicken, the spice level and the amount of fat.
- Silky, tender texture unlike coarser seekh kababs.
- Mild, creamy flavour with fresh green chilli and herbs.
- Freezes well, so you can make a big batch for guests.
Ingredient Guide
- Boneless chicken: a mix of breast and thigh is ideal. Breast gives the pale, delicate look; thigh adds juiciness. Buying fresh boneless pieces and mincing them yourself gives better results than ready-made mince, which can be watery.
- Onion: grated or fried. Squeeze grated onion well to remove water, or use crisp fried onions for a sweeter, deeper taste.
- Cashews: soaked and ground; they add body and silkiness. Almonds work too.
- Cream and egg: bind and enrich the mince. Too much of either makes the mixture slack.
- Ginger-garlic paste and green chillies: fresh flavour and mild heat.
- Spices: white pepper, garam masala, ground cumin, a pinch of green cardamom and salt.
- Fresh coriander and mint: finely chopped, for freshness and flecks of colour.
- Roasted chickpea flour (besan) or breadcrumbs: absorbs moisture and helps the kabab hold its shape.
- Butter or ghee: for basting.
Chicken Reshmi Kabab: Silky, Creamy Kababs Made at Home
Pakistani · Main Course · Medium
Ingredients
- 700 g boneless chicken (mix of breast and thigh), chilled
- 1 medium onion, grated and squeezed dry (or 3 tbsp fried onions)
- 40 g (1/4 cup) cashews, soaked 20 minutes
- 1 tbsp ginger-garlic paste
- 3 to 4 green chillies
- 1 egg
- 3 tbsp fresh cream
- 1 tsp white pepper
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/4 tsp ground green cardamom
- 1 1/4 tsp salt
- 2 tbsp roasted besan (chickpea flour) or breadcrumbs
- 2 tbsp chopped fresh coriander
- 1 tbsp chopped fresh mint
- 30 g (2 tbsp) butter or ghee, melted, for basting
- Flat metal skewers or soaked wooden skewers
Method
- Mince the chilled chicken twice in a food processor or mincer until smooth.
- Add the cashews, ginger-garlic paste, green chillies and squeezed onion and blend until fine.
- Mix in the egg, cream, spices, salt, besan, coriander and mint, and knead for 2 to 3 minutes.
- Fry a teaspoon to taste and adjust seasoning, then cover and chill for at least 1 hour.
- With wet hands, shape portions around skewers into even sausages 2 to 3 cm thick.
- Bake at 200°C (180°C fan, 400°F) for 15 to 18 minutes, turning and basting with butter, or grill over medium coals for 10 to 12 minutes.
- Check the centre reaches 74°C (165°F), grill briefly for colour and serve hot with naan and mint chutney.
The Method in Detail
Mince for a silky texture
Cut the chicken into pieces and chill it well. Pulse in a food processor or pass through a mincer twice until it becomes a smooth, sticky paste. Cold meat minces more cleanly and binds better. Add the soaked cashews, ginger-garlic paste, green chillies and squeezed onion to the processor and blend again until fine.
Mix and rest
Transfer to a bowl and add the egg, cream, spices, besan, herbs and salt. Knead with wet hands for two or three minutes until the mixture feels tacky and holds together. To check seasoning, fry a teaspoon of the mixture in a pan and taste it, then adjust. Cover and refrigerate for at least one hour. Chilling firms the fat and makes the mixture much easier to shape.
Shape onto skewers
Wet your hands with water or a little oil. Take a ball of mixture, press it around a flat metal skewer or soaked wooden skewer, and gently stretch it into a long, even sausage about 2 to 3 cm thick. Smooth the surface; cracks can cause the kabab to break. If the mixture feels too soft, add another spoon of besan or breadcrumbs.
Cook gently
Oven: place skewers across a deep tray or on a rack and bake at 200°C (180°C fan, 400°F) for 15 to 18 minutes, turning once and basting with butter, then grill for 2 minutes for colour.
Charcoal: cook over medium coals, turning often, for 10 to 12 minutes.
Stovetop: shape into flat oval kababs and shallow-fry in a non-stick pan with a little oil over medium heat for 4 to 5 minutes per side.
Minced chicken must be cooked through to 74°C (165°F) in the centre, with no pink.
Tips for a Perfect Chicken Reshmi Kabab
- Keep everything cold: warm mince turns sticky and slides off the skewer.
- Control moisture: squeeze onions and do not add extra cream beyond what the mixture can hold.
- Use flat skewers: they grip the mince better than thin round ones.
- Add smoke: finish with the charcoal and ghee smoking method in a covered pot for barbecue aroma.
Serving Ideas
Serve hot with naan, sheermal or paratha, a cool mint and yoghurt chutney, and sliced onions and cucumbers with lemon juice and chaat masala. Chicken reshmi kabab also makes excellent rolls: wrap in paratha with chutney and onions. As part of a barbecue platter, pair it with chicken tikka, seekh kababs, salad and a fresh lime soda.
Make Ahead and Storage
Raw shaped kababs can be frozen on a tray, then transferred to a freezer bag and kept for up to two months. Thaw in the fridge overnight before cooking. Cooked kababs keep in the fridge for up to three days; reheat in a covered pan with a little butter or in the oven until piping hot throughout. The uncooked mixture can be kept in the fridge for up to 24 hours before shaping.
Frequently Asked Questions
Why do my kababs fall off the skewer?
The mixture is too wet or too warm. Chill it longer, add a little besan or breadcrumbs, and press it firmly onto the skewer.
Can I make them without a food processor?
Ask your butcher to mince the chicken twice, then mix by hand with finely ground cashews and other ingredients.
Can I make chicken reshmi kabab without egg?
Yes. Replace the egg with an extra spoon of besan and a spoon of thick cream. The kababs will be slightly more delicate, so chill them well.
What is the difference between reshmi and seekh kabab?
Reshmi kababs are creamy, mild and silky, while seekh kababs are spicier, coarser and often made with beef or mutton.
Final Word
Soft, rich and gently spiced, chicken reshmi kabab is a treat that is easier to make at home than many people expect. Prepare a batch for your next gathering and watch them disappear.
