Reshmi Chicken Kebabs

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


Boneless Skinless Chicken – 1 lb (approx 1/2 kg), cut to bite-size
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


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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How to make kebabs on stove, how to make kebabs in oven, malai kebabs, pudina kebabs, murg reshmi kebabs

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0 thoughts on “Reshmi Chicken Kebabs

  1. Thanks for the recipe. It turns out great every time I make it and quite easy too 🙂
    I was just wondering if the same recipe can be used for prawns instead of chicken? I was looking for some recipe with a greenish tint on prawns rather than the usual red 🙂

  2. Hi Guys
    I am from Melbourne. My local Woolworths only has whipped cream – sort of spray on type and in containers. Not the liquid form you show in the video. We also have thickened cream which is sort of thick liquid. It looks like the stuff you use and call thick whipping cream. Would that be the same.


    1. Hi Joe,

      The thick whipping cream is probably the same as what we use here. The stuff that comes out of a spray can is usually sweetened.

  3. Instead of skewers, can I use the broiler pan lined with foil ? Will it come out like the ones on skewers. I had tried out the skewers n pan method earlier n it came out very well. Making a bigger batch this time so was thinking if the broiler pan wud work ??

    1. Hi Melanie,

      A broiler pan would work, but since all the juices would be dripping down, it may cook faster (or burn more easlily). Since we have not tried it, we don’t have an exact time, but check on it after 7 or so minutes before turning over.

  4. Wow!!! You guys are rocking with dishes. I was just searching for one good recipe for chicken kebab but ended up with ingredients which I haven’t even heard but it was until I found yours. Simple and lovely.
    This is going to be my Easter’s special dish.
    Thanks you

  5. Hello Ladies and other people,
    Here is a easy tip for you; if you add a little extra whipping cream or if u don’t have much time to marinate it.
    After you are done with marinating the chicken if you feel that you have less time OR if you added extra whipping cream just refrigerate it! I did it in the freezer and same great taste!

  6. pretty ladies hetal and anuja – love this place every morning along with checking my email – I check here and decide what to cook and your recipes are wonderful!

    For Reshmi kababs can I use sour cream and yoghurt? instead of cream?

    1. Hi Sarika,

      Thanks so much for the compliments! 🙂 Cream, when cooked down, becomes almost oily. If you try to cook down sour cream or yogurt, it may just separate into curds and whey. So, to answer your question, it may work if you grill the kebabs but may not if you use the cooking on the stove method.

  7. Hi anuja n hetal,
    I like this recipes a lot so easy . i have a one question insted of havy cream can i use plan yogurt.

    Thank you for your wonderful recipes,

  8. Hi Anuja and Hetal,
    I am 9 years old and I really like to cook food for my family. But, I have a question of my own to ask you.
    Do I really need to marinate the chicken for 1 whole day/ 24 hours or can I just marinate it for about 2-3 hours?

    Thank you for your recipes,
    With Love,
    Alena Miah

  9. Hey H & A
    thnx for all your lovely recipes.

    Was wondering … could you post how to make chicken nuggets at home, maybe with an Indian twist ??


    1. I am also looking for chicken nugget recipe. My son eats only that when we go out. I want to make it at home. Hetal and Anuja plspost the recipe.
      Veera, Did you find any recipe which is good and the end result is like Mcdonalds!? 🙂

  10. Made this dish and it was a super hit. I replaced 1/2 of the heavy cream with low fat sour cream. Added store bought mint chutney. Thanks for the great recipes.

  11. hi
    u guys rock. i just love ur recipie it so easy but the only doubt is i have a metal skewer i have to grill the chicken or can i use combination cooking. plzzzzzzz let me know.

  12. wonderful recipe.

    can I just use heavy cream? I don’t know if there is difference between heavy cream and heavy whipping cream.

  13. I liked the recipe.. I am planning to try this for a BBQ party with friends. Can u guide me how to cook this on charcoal? Thanks!

    1. Hi Sonali,

      You can skewer the pieces and place them directly on your grill. Be sure to soak the skewers if you are using the wooden ones.

  14. Hey i loved your recipe, looks simple and promising, i just had one question… can i use convection mode for cooking the kababs…?? or has it gotto to be grill mode only.?? .. thanx a ton

  15. hello …. thank u so much for this wonderful recipe. I made it today for my friends, and it came out yum!! I proudly said the recipe is from show me the .

    Thank you so much !

  16. Hi Anuja & Hetal,

    Thanks for sharing delisious recipe.i tried this & came out hubby liked it a lot.Just like to know what is the substitute for heavy whipping cream?Is the heavy whipping cream available in India?if yes whr do we get this & what it is called as..?please let me know know ASAP.going to India next week..want to impress my in- laws 🙂

    1. Hi Lakshmi,

      Glad you guys enjoyed the Reshmi Kebabs. You will definitely be able to find heavy cream in India. Not sure exactly what it is called but if you ask for cream or heavy cream they will know what you want. Basically, it has to have at least 30% fat content. Good luck impressing the in-laws :).

  17. 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.


  18. 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…..

  19. 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?

    1. 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.

  20. 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!

  21. 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 ……

  22. 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…


    1. 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.

  23. 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?


    1. 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.

      1. 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.

  24. 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?


  25. Hello Ladies,

    thanks for sharing such nice recipes.iam long time follower of your recipes.they are simply great.

    warm regards

  26. 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. 🙂

  27. 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..


    1. 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.

      1. 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?

        1. 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.

  28. 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!!!!!

    1. 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.

      1. 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???

  29. 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?

  30. 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..

    1. 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.

  31. 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
    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

      1. 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…..

  32. 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 …

  33. 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.

  34. Light sour cream works great too instead of heavy whipping cream.. just a lighter option..

    Thanks for all your recipes..

  35. 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.


    1. 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!

  36. 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.


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