Reshmi Kebabs

    1 hour

    This traditional Mughlai kebab gets its name from the succulence of the meat after prolonged marinating. Use bbq or tandoor. Traditionally, chicken, beef or lamb is used, but prawns or scallops work well too.

    32 people made this

    Serves: 6 

    • 6 almonds
    • 6 green chillies, seeded and chopped
    • 8 cloves garlic
    • 2.5cm (1 in) piece fresh ginger, peeled
    • handful chopped fresh coriander
    • salt to taste
    • 1 lemon, juiced
    • 100ml cream
    • 1kg skinless, boneless chicken breast fillets - cubed
    • skewers
    • 30g butter

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, chillies, garlic, ginger and coriander into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
    2. Transfer mixture to a large, nonmetallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in fridge for 24 hours.
    3. Preheat tandoor or barbecue for high heat, and lightly oil cooking grate. Remove meat from marinade, and thread onto skewers.
    4. Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (18)


    We made this yum recipe last weekend at our monsoon get together.  -  14 Jul 2010


    This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good.  -  15 Nov 2001  (Review from Allrecipes US | Canada)


    This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum!  -  14 Apr 2002  (Review from Allrecipes US | Canada)