Murgh Reshmi Kababs were once quite popular in the royal houses during the Mughal era for their unique combination of chicken, dry fruits and cream. In today’s time, to enjoy reshmi kebabs, people visit restaurants, as preparing them at home seems difficult due to unavailability of a charcoal tandoor. However, we’ve got you an easy recipe that doesn’t require tandoor and you can make these kebabs at home. Want to know how? Keep reading!
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An Easy Recipe for Restaurant-like Murgh Reshmi Kebab
Blend together cashews, almonds, curd and cream into a smooth paste, and mix lemon juice, pepper, ginger-garlic, coriander and salt. Wash and pat dry the chicken breasts using kitchen tissues. Cut the chicken breasts into cubes and marinate the chicken with the prepared mixture and refrigerate for about 4 hours or overnight.
Preheat the oven at 240° C for about 12-15 minutes. Meanwhile, sew the marinated chicken on the skewers and once the oven is ready, grill them for about 15-20 minutes. Flip them and continue grilling for another 5-7 minutes. Switch the mode to broil and then grill for 2 more minutes to get the charred effect.
Brush them with molten butter and serve hot with mint chutney, lemon wedges and pickled onions.
Recipe TipYou can also use cheese instead of cashews and almonds. If you're using cheese, then simply whisk it with curd and cream rather than blending it.Share your version of this recipeIf you make Chicken Kebabs at home differently, share your version of the recipe with us. Frequently Asked QuestionsWhat is the low-fat substitute for curd?You can use low-fat yoghurt or Greek yoghurt instead of hung or thick curd.Can I use metal skewers in the oven?You can use steel skewers rather than any other metal. However, wooden skewers are the best when using in the oven. Soak them in cold water for about 30 minutes before using.