Thu 16 Jul 2009
Calling all Kebab fans… Here is super simple and utterly delicious “must-try” recipe for Reshmi Kebab. Bite size pieces of chicken are marinated in a fresh and flavorful mint cream sauce. You can grill the kebabs on skewers in your oven or barbecue grill. Don’t worry if you don’t have an oven or grill. We’ll show you how to make them on the stove as well. Enjoy!
Serves: 4
Ingredients:
Boneless Skinless Chicken – 1 lb (approx 1/2 kg)
Heavy Whipping Cream – 1/2 cup
Ginger/Garlic Paste – 2 Tbsp
Ground Mint Leaves – 1 Tbsp
Ground Cilantro (Coriander Leaves) – 1 Tbsp
Ground Green Chilies – to taste
Salt – to taste
Method:
1. In a large mixing bowl, mix together all ingredients EXCEPT Chicken.
2. Taste the mixture and adjust salt before adding chicken.
3. Add Chicken and mix well.
4. Cover and keep in the refrigerator to marinate for at least 4-6 hours (overnight if you have time).
5. Soak wooden skewers in water for 1-2 hours.
6. Pierce the chicken onto the skewers and place on a baking sheet lined foil and spray coated with oil.
7. Broil in the oven on High (on top shelf) for 10 minutes.
8. Turn chicken over and continue to broil for another 5 – 7 minutes, until light brown.
Alternate Cooking Method:
1. Add marinated chicken with all of the sauce (marinade) into a hot non-stick pan.
2. Cook uncovered and stirring continuously until chicken is light brown (caramelized).
3. Turn off stove. Cover the pan and let the chicken rest for 5 minutes before serving.
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
54 Responses to “Reshmi Kebab”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
July 16th, 2009 at 3:44 pm
Hi Hetal and Anuja
Was waiting for some kababs … looks so delicious and so easy .. wow … i’am gonnna try it this weekend. Thanks a ton.
Bindu
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July 16th, 2009 at 4:33 pm
Superb receipe, thanks
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July 16th, 2009 at 8:11 pm
can we subsitute heavy cream with yoghurt.
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anuja Reply:
July 17th, 2009 at 2:42 am
Yes, you can. The flavor will still be good but different.
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SUNITHA Reply:
July 20th, 2009 at 11:04 am
I made this recipe with yoghurt and it came out really well. Very easy and delicious recipe. Thanks.
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July 16th, 2009 at 8:47 pm
Hai Again
can you pl post some easy receipes of deserts.
It will be appreciated.
Thanks
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July 17th, 2009 at 5:51 am
Wow!! I am trying it this weekend!! Will let you know the results on Monday!!
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July 17th, 2009 at 9:46 am
Hi Hetal and Anuja
Just had this doubt … if I have to marinate overnight then it has to be kept in deep-freeze?? (I mean just the night time). Could you please clarify this immediately if possible .. want to make this tomorrow night.
Thanks in advance.
Bindu
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hetal Reply:
July 17th, 2009 at 2:02 pm
Hi Bindu,
You should keep the chicken in the refrigerator overnight — not the deep freeze. Good luck and let us know how it turns out!
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July 17th, 2009 at 3:26 pm
Light sour cream works great too instead of heavy whipping cream.. just a lighter option..
Thanks for all your recipes..
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July 18th, 2009 at 5:05 am
I’m making it tonight!! It’s marinating now
And it smiles at me everytime I open the fridge!! 
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July 19th, 2009 at 1:19 pm
hi hetal and anuja
nice recipe just wanted to know if we can make this vegetaian using panneer.can you clarify asap, want to make this tonight.
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July 20th, 2009 at 9:27 am
Hi Hetal and Anuja
Yes I made it .. and it was simply delicious. Made it in the non-stick pan ’cause i forgot to get skewers. The best part is that its sooooo easy to make.
Thanks again. Waiting for some more of those mouth watering recipes …
Bye
Bindu
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July 21st, 2009 at 6:05 am
I made them on Friday and it was reaaallllly good!! yumm!!! Thanks ladies!!
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July 31st, 2009 at 10:16 am
I just posted this on my blog
http://riascollection.blogspot.com/2009/07/reshmi-kababs-stove-top-version.html
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anuja Reply:
July 31st, 2009 at 1:18 pm
WOW! Looks good! Ria, you inspired me to make them tonight:)
Take care!
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August 19th, 2009 at 7:26 am
hello ladies,
i have i could like to share non-veg
chicken kalimirch
pepper pwrd
boneless chicken
ginger,garlic paste 1tbsp
roasted cumin pwrd 1tsp
salt
curd
oil
cashew paste
heat oil in a pan,in a bowl mix bonesless chicken,gingarlic paste,cumin pwrd,salt,curd mix well vn oil is hot add the marinated chicken mix well don’t let it burn cook till chicken become tender garnish wit pepper pwrd(u can hve tis has snacks)if u wish to eat wit chapati
later u can add cashew paste cook for few mints vn the oil lives the pan switch off the stove
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hetal Reply:
August 20th, 2009 at 2:11 pm
Thanks for the recipe Reshma. Sounds really good. I guess you can call your recipe “Reshma Kebab”
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Priti Reply:
June 21st, 2010 at 6:51 am
Thanks for this recipe. Turned out to be very good. I used half amt of cream and substituted the other half with yogurt. Turned out very yummy…..
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September 22nd, 2009 at 5:19 pm
A simple and yet delicious recipe!
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October 2nd, 2009 at 7:10 pm
Nice and easy recipe. I am gonna try it..
Question – Can I use evaporated milk instead of heavy cream. I saw in your other recipies that you guys suggest options like evaporated milk, low fat evaporated milk etc instead of heavy cream. I have few cans of evaporated milk at home
.. and thought could make it to use..
[Reply]
anuja Reply:
October 2nd, 2009 at 7:55 pm
Hi Christina,
For most dishes it’s OK to substitute but in this case we don’t suggest that you. The thinkness of the heavy whipping creams coats the chicken a lot better. Evaporated milk tends to just drip off.
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October 5th, 2009 at 6:05 am
Hey Hetal and Anuja,
I hv just begun to see ur recipes and the Reshmi Kebab was the one i first tried.It was a really easy and very very delicious recipe.Would highly recommend it.
Could u please post some more Biryani recipes?
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October 12th, 2009 at 10:28 pm
Dear Hetal and Anuja
Thank you so much for this super easy and wonderful recipe. I like the simplicity of ur cooking… no fancy ingredients like many chefs use.
I sooo wanna try this recipe asap and i am a hugeee kebab lover and so is my husband and my 2 yr old son
Just one Question…
My oven does not hav any option as “Broil”. Its actually a convection cum microwave and has three options… Microwave, Grill and Convection. I normally use conv. mode for baking (like cakes or pizzas or cookies n stuff) and i hav tried grill mode for tikkas but they didnt come out perfect… the juice would just ooze out and get accumulated in the baking tray. what do i do???
I will be glad if u cud help.
Thanks in advance.
You guys are doing a rocking job. I hav tried some of ur recipes (Chicken Pasanda, Chicken biryani and rasmalai) they all came out FAB!!!!!
Cheers!
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hetal Reply:
October 14th, 2009 at 2:48 pm
Hi Ayesha,
The grill option of your oven should work similar to broil. “Broil” simply means that the heat comes only from the top (as opposed to top and bottom in the convection mode). Also, it is normal to have some of the juices ooze out when you are broiling as well.
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Ayesha Reply:
October 14th, 2009 at 8:15 pm
thanks for the reply hetal.
so what shud i do? shud i grill them and periodically check on them and soak the juice/water/whtevr with a tissue or sumth??? or just let that liquid be there???
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hetal Reply:
October 14th, 2009 at 10:31 pm
You can line your baking tray with some aluminum foil and just let the liquid be there. The foil makes it easy to clean up.
December 3rd, 2009 at 8:00 pm
Hello!
I have a quick question – When you say ‘broil on high’, what is the temprature? My oven has a broil option, but the temprature has to be set. The default is I guess – 400F. Please let me know ASAP if possible.. Want to try this for a party..
Thanks..
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hetal Reply:
December 4th, 2009 at 7:39 pm
Hi Dimple,
Our broiler settings are High and Low — no temperature. I would set it to the highest your’s goes (400F) but keep a close eye on it.
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Dimple Reply:
December 9th, 2009 at 12:07 am
Thank you Hetal.
Mine goes beyond 400F. I haven’t found out the highest possible yet. So, should I try the highest possible or just 400F would be fine?
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hetal Reply:
December 9th, 2009 at 12:40 am
hmmm…again, I am not sure what the exact temp of our high broiler setting is so it’s just a guess. You could try the 400F.
January 7th, 2010 at 8:23 pm
Thank u for all the recipes………….
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January 7th, 2010 at 8:24 pm
Thank u for all the recipes…………..
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February 13th, 2010 at 2:42 pm
I was asked to bring a chicken dish to an Indian party, and I took these kabobs, and they were a hit! Thank you so much for your all your recipes. I love watching you two cook! Keep up the great work.
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February 22nd, 2010 at 3:59 am
Hello Ladies,
thanks for sharing such nice recipes.iam long time follower of your recipes.they are simply great.
warm regards
Ruchika.
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February 27th, 2010 at 2:45 pm
Hi
I tried this recipe using whipping cream. The taste was yummy but mint, cilantro and green chillies did not stick to the chicken pieces.
I did not find Heavy Whipping cream in Sharjah and used whipping cream. Can you suggest any substitute to Heavy Whipping Cream?
Thanks
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March 6th, 2010 at 9:51 am
Hi,
I have a question. Is “whipped cream cheese spread” same as heavy whipping cream? If not, can the former be used instead of whipping cream?
Thanks
[Reply]
hetal Reply:
March 7th, 2010 at 3:32 am
Hi Abhishek,
No, whipped cream cheese spread is basically cream cheese that has been whipped to make it light and fluffy. Heavy whipping cream is pure cream in the liquid form. Though we have not tried it, the whipped cream cheese will probably not be a good substitute for this recipe.
[Reply]
Abhishek Reply:
March 7th, 2010 at 5:48 am
Thank you Hetal for the explanation. I ended up using yogurt instead and the dish came along nicely. Will probably try the heavy whipping cream next time. Nevertheless, thanks for the wonderful recipe.
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March 31st, 2010 at 5:04 am
Hi Hetal and Anuja,
This recipe looks yum…just wanted to know if i substituted chicken with Lamb,, can i still put it in the oven at the same temp and time?? And can i use the pan method for lamb too??
Planning to do this for dinner this easter weekend…
Thanks
Manasi
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anuja Reply:
April 1st, 2010 at 3:07 pm
HI Mansi,
You can substitute the lamb for the chicken. You will have to do a few things different. Lamb is a little tougher and takes longer to cook. We suggest you add a tenderizer and marinate the meat over night. Regarding the baking, broiling will not be enough, you will have to put your oven to the maximum and bake it. First bake it covered and then uncover and broil so it gets a good caramelized color. Cooking in a pan – cover and cook initially and then uncover and allow it to dry out and get a little brown.
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Manasi Reply:
April 8th, 2010 at 4:09 am
Hey thanks so much for explaining it so well….Just love the way you make everything sound so simple….
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April 9th, 2010 at 3:37 am
Hi Hetal and Anuja …
Awesome recipe …. I made it today … my husband and daugher loved it all …. left nothing for me ….. Again Thanks for sharing ……
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anuja Reply:
April 9th, 2010 at 7:33 pm
Hi Revathi,
That is the biggest and the best compliment for you
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May 3rd, 2010 at 9:09 pm
You guys are great cookers!. Im Colombian and my husband is American but he is fun of the Indian food, the problem is that I felt it was too complicated to cook Indian food but you guys make everything possible. I tried this recipe and I was so good. Thanks!
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anuja Reply:
May 5th, 2010 at 4:25 am
Thanks Laura, we are glad you are enjoying the website
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May 31st, 2010 at 11:27 pm
Wanted to pick your brain. Often I buy green chillies, corriander, mint and they go bad. I see here you say to use ground mint, corriander etc. Do you grind it with water, vinegar or??? Can one do this to add to their shelf life, if so how long?
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hetal Reply:
June 1st, 2010 at 3:26 pm
Hi Sunita,
You can grind them with a little water or lemon juice and freeze the paste in ice cube trays. Just pop out the cubes when frozen and store in a ziploc bag in the freezer. It stays for up to 4 months.
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June 11th, 2010 at 4:52 pm
hello anuja and hetal,
i was wondering if the kebabs would come out well after boiling the chicken and then putting in on broil?…
thanks a million for your fabulous recipes…..
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anuja Reply:
June 12th, 2010 at 8:56 pm
Hi Eliz,
We have never tried that, sorry! If you do, pl. do give us your feedback, would love to know the outcome
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June 18th, 2010 at 11:45 pm
can i use metal skewers?
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anuja Reply:
June 19th, 2010 at 12:32 am
Hi ap,
Yes, you can.
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July 13th, 2010 at 12:38 am
Kebabs were superb….. we had a blast out here in toronto in our patio….. thank you…. you both are gr8 !
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July 15th, 2010 at 10:11 pm
Hi Anuja and Hetal,
Thank you very much for sharing this wonderful recipe. I tried this recipe for dinner party and it came out great. Received lots of compliments. All credits goes to both of you.
Thanks
Nidhi
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