Reshmi Chicken Kabab Recipe

Prep Chicken

Trim excess fat from the chicken thighs and pat dry. Cut each thigh into 1.5–2 inch pieces so they are uniform in size for even cooking (should yield about 16–20 pieces).

Make Cashew Paste (if not using store-bought)

Soak 6–8 raw cashews in hot water for 10 minutes. Drain and blend with 1 tablespoon water to a smooth paste.

Combine Marinade

In a bowl, whisk together the yogurt, ginger-garlic paste, green chili paste, cashew paste, heavy cream, melted butter, lemon juice, garam masala, ground coriander, ground cumin, white pepper, ground cardamom, salt, and sugar until smooth and homogenous.

Marinate Chicken

Add the chicken pieces to the marinade and mix thoroughly so each piece is well coated. Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best texture and flavor. If short on time, marinate at least 45 minutes.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Preheat a grill or broiler to medium-high (about 400–450°F / 200–230°C). If using a heavy skillet or grill pan, heat it over medium-high heat and brush lightly with oil.

Thread 3–4 pieces of marinated chicken onto each skewer, leaving a little space between pieces for even heat circulation. Brush the outside lightly with oil to prevent sticking.

Grill or broil the skewers 3–4 inches from the heat source. Cook for about 3–4 minutes per side, turning once or twice, until the exterior is lightly charred and internal temperature reaches 165°F (74°C). If using a pan, cook 3–4 minutes per side and finish in a 400°F oven 4–5 minutes if needed. Total cook time will be about 8–12 minutes depending on piece size and heat.

During the last minute of cooking, baste the kababs with the reserved melted butter or ghee for a glossy finish and richer flavor.

Remove from heat and let rest for 3–5 minutes to allow juices to redistribute.

Transfer kababs to a serving platter. Brush once more lightly with melted butter or ghee, sprinkle chopped cilantro and arrange lemon wedges and sliced onion alongside.

Serve hot as an appetizer or with naan, pulao, or a green chutney/raita. Provide extra lemon wedges to squeeze over just before eating.