Reshmi Kebab: Soft, Silky, Simply Scrumptious! By Chef Curry Do’pyaza

Namaste, Salaam, and Sat Sri Akal, my foodie friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious adventure. Today, we are diving into the world of melt-in-your-mouth goodness with a dish that’s as delicate as it is delightful: Chicken Reshmi Kebab!

This kebab isn’t just food; it’s an experience. Think of it as a gentle hug for your taste buds. It’s perfect for those special occasions, like Diwali celebrations, Eid feasts, or even a cozy family get-together during the monsoon season. Imagine biting into a juicy, tender kebab while the rain patters softly outside. Bliss, isn’t it?

A Little History Lesson (with a dash of spice!)

Reshmi Kebab, meaning “silken kebab,” has its roots in the royal kitchens of the Mughal Empire. The Mughals, known for their love of lavish food and intricate cooking techniques, created this dish to be incredibly tender and flavorful, fit for kings and queens! It’s a dish that speaks of elegance and refinement, passed down through generations.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus marinating time)
Cooking Time: 25 minutes

What You’ll Need (The Ingredients):

500g Boneless Chicken, cut into 1-inch cubes
1 cup Dahi (Yogurt), thick and strained
2 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
1 tbsp Nimbu ka Ras (Lemon Juice)
1 tsp Garam Masala
1/2 tsp Kali Mirch Powder (Black Pepper Powder)
1/2 tsp Elaichi Powder (Cardamom Powder)
2 tbsp Cream (Malai)
2 tbsp Besan (Gram Flour), roasted lightly
2 tbsp Hara Dhania (Cilantro), finely chopped
2-3 Green Chillies, finely chopped (adjust to your spice level)
Salt to taste
2 tbsp Cooking Oil

Step-by-Step Instructions (Easy Peasy!)

Marination Magic: In a large bowl, combine the chicken cubes, ginger-garlic paste, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes. This first marinade tenderizes the chicken and infuses it with flavor.
The Creamy Dream: In another bowl, whisk together the yogurt, garam masala, black pepper powder, cardamom powder, cream, roasted gram flour, cilantro, and green chillies. This is the secret to the “reshmi” (silken) texture!
Combine and Conquer: Add the creamy yogurt mixture to the marinated chicken. Mix everything thoroughly, ensuring each piece of chicken is coated in the luscious marinade. Cover the bowl and refrigerate for at least 2 hours, or even better, overnight. The longer it marinates, the more flavorful and tender the kebabs will be!
Skewer Time: Thread the marinated chicken pieces onto skewers. If you are using wooden skewers, soak them in water for 30 minutes before to prevent them from burning.
Cooking the Kebabs:
- On the Stove: Heat cooking oil in a pan over medium heat. Place the skewers in the pan, ensuring they are not overcrowded. Cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly golden brown.
- In the Oven: Preheat your oven to 375°F (190°C). Place the skewers on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the chicken is cooked through and slightly browned.
- In the Air Fryer: Preheat your air fryer to 375°F (190°C). Place the skewers in the air fryer basket, ensuring they are not overcrowded. Cook for 12-15 minutes, or until the chicken is cooked through and slightly browned, flipping halfway through.
Serve Hot: Remove the kebabs from the pan, oven, or air fryer and serve them hot.

Chef’s Tips for Kebab Perfection!

Strain the Yogurt: This is crucial! Strained yogurt ensures a thick and creamy marinade that clings to the chicken.
Don’t Overcook: Overcooked chicken kebabs will be dry and tough. Cook until just cooked through for maximum tenderness.
Marinate, Marinate, Marinate: The longer the chicken marinates, the better the flavor and texture.
A Touch of Smoke: If you want a smoky flavor, you can give the cooked kebabs a quick charcoal smoke treatment. Place a small steel bowl with a burning piece of charcoal in the same vessel as the kebabs. Drizzle some ghee over the charcoal, close the lid tightly and let it smoke for 2-3 minutes.

Cooking Variations for Every Kitchen!

Induction Stove: Follow the same instructions as cooking on a gas stove, adjusting the heat levels as needed.
Pressure Cooker: While not the traditional method, you can pressure cook the chicken after marinating. However, be very careful not to overcook it. A few minutes under pressure is all it needs. Then, pan-fry or bake the cooked chicken to get that golden-brown color.
Microwave: I don’t recommend this for best results, as it can make the chicken rubbery.
Slow Cooker/Crockpot: Again, not ideal for kebabs. The chicken will become too soft and won’t have that grilled texture.

Nutritional Information (Approximate per serving):

Calories: 250-300
Protein: 30-35g
Fat: 15-20g
Carbohydrates: 5-7g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions (Make it a Feast!)

Serve with a side of mint-coriander chutney and lemon wedges.
Wrap the kebabs in warm naan bread or roti with sliced onions and a sprinkle of chaat masala.
Serve as an appetizer at your next dinner party.

Time to Get Cooking!

So there you have it! My recipe for incredibly delicious Chicken Reshmi Kebab. I hope you try this recipe at home and share it with your friends and family. It is guaranteed to be a hit!

Happy cooking, and until next time, keep those pots simmering and those spices singing!

Yours in deliciousness,

Chef Curry Do’pyaza!