This Easy And Tender Chicken Reshmi Kabab is Pan-fried and flavorful. These Kababs take barely 30 minutes to make such a quick recipe, great for a weeknight meal, and also great for school lunches.
WHAT IS CHICKEN RESHMI KABAB?
Easy And Tender Chicken Reshmi Kabab is a great quick Indian/Pakistani Appetizer. They are made of chicken mixed with cilantro, garlic, ginger, along with seasonings. This Indian/Pakistani recipe is mild spiced. Chicken Reshmi Kababs originated in India and made their way to Pakistan. These kababs are fairly popular in Pakistan as well as India. They are indeed Muglai recipe.
This is such a flavorful appetizer I can't even explain my mother made this recipe of my husband before I even released it on this blog and she loved it. She took it to a picnic and it was a hit. Easy Appetizers are my go-to recipes just like Paneer Tikka and Hariyali Chicken Tikka.
WHAT IS THE MEANING OF RESHMI CHICKEN?
Chicken Reshmi Kababs derive their name from the Urdu word 'Reshmi,' meaning 'silk,' which refers to the silky, tender texture of the kababs.
TIPS
- Don't use ginger garlic paste it will make your Kababs liquidy.
- Don't cook on high heat or they won't get fully cooked from inside.
- Don't deep-fry them just shallow them.
INGREDIENTS
- Chicken- I used chicken breast but you can substitute chicken thighs.
- Onion- I used red onions but you can use any type of onion except sweet onion.
- Ginger and Garlic- Use a fresh ginger and garlic cloves.
- Sour Cream- This will help with the softness of the Kababs.
- Rice flour- This will help with the binding of the Kababs.
- Powdered spices and salt- These ingredients will give your recipe warmth and flavor.
HOW TO MAKE CHICKEN RESHMI KABAB?
In a food processor, add ginger, garlic, onion, green pepper, cilantro, and grind.
Now add chicken, butter, salt, powdered spices, rice flour, sour cream, fresh lemon juice, and grind
Marinate!
Oil your hands.
Shape the kababs.
Like this.
Pan fry the kababs.
Line a plate with paper towel, and lay the cooked kababs on it.
Enjoy! Serve with Green Chutney.
WHAT TO SERVE THESE KABAB WITH?
Chicken Resmi Kababs are served with Fresh Pudina Chutney or Luscious Green Cilantro and Mint Chutney.
HOW TO STORE THEM?
Store the mixture in the refrigerator unshaped in a bowl with an airtight lid. To freeze, shape the kababs, fry them, and place them in the freezer with wax paper between each layer and when ready to eat, thaw them and warm them in the microwave or toaster oven.
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LET'S MAKE CHICKEN RESHMI KABAB!!!
Easy and Tender Chicken Reshmi Kabab
Equipment
- food processor
Ingredients
Marinate
- 1 lbs chicken breast boneless chicken
- ½ medium onion
- 1 inch ginger
- 6 garlic cloves
- 4 stems of cilantro
- 1 serrano pepper green pepper
- 1 tsp fresh lemon juice
- 2 tbsp rice flour
- 2 tbsp sour cream
- 1 tbsp butter
- oilve oil
Salt and Powdered spices
- 1 tsp kosher salt or as needed
- ½ tsp red chili powder
- 1 tsp crushed red pepper flakes crushed red pepper
- 1 tsp white pepper
- 1 tsp coriander powder
- 1 tsp cumin powder
Instructions
- In a food processor, add ginger, garlic, onion, green pepper, cilantro, and pulse it for 30 seconds.
- Now add chicken, butter, salt, powdered spices, rice flour, sour cream, fresh lemon juice, and pulse it for 30 seconds.
- Transfer the chicken mixture in a bowl place an air-tight lid.
- Let it marinate in refrigerator for at least 15 minutes to 2 hours.
- After it's done marinating,
- Grease hands with oil and shape the kababs.
- In a fry pan, on medium heat, add ¼ cup of olive oil, and let it heat up.
- Now add the shaped kababs in.
- Cook on both sides.
- Line a plate with a paper towel.
- Place the cooked kababs in the plate that's lined with paper towel.
- Serve it hot with Green Chutney.
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