Chicken Reshmi Kabab or Chicken Malai Tikka also popularly called Murgh Reshmi Kebab is a lip smacking appetizer which is juicy and delectable!
Incredibly delicious Chicken Reshmi Kabab are made with boneless chicken cubes that are marinated in a creamy blend of malai, yogurt, milk powder, ginger-garlic paste and spices, skewered and than baked, broiled to perfection.
They are perfect for a weekend or even a busy week night. Just prepare the night before, let them marinate overnight and broil when ready.
These chicken kebabs are a huge crowd-pleaser. Serve this yummy kebabs with Mint-Yogurt Chutney along with any rice pilaf or even a simple summer salad for a great meal!
These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ.
WHAT IS KEBAB?
Kebab or Kabab or Kabob is a small pieces of meat, fish, or vegetables roasted or grilled or broiled on a skewer or spit.
Kebab (kebap in Turkish, kabab in Iran, Afghanistan, India and Pakistan, also spelled kebob, kabob) means “grilled (or broiled) meat” in Persian and Turkish. [WIKI]
WHAT IS CHICKEN RESHMI KEBAB?
The word Reshmi means ‘Silky’. And Chicken Reshmi Kabab is made with boneless chicken pieces that are marinated in a simple marinade of malai, skewered and than baked or grilled or air fried, or pan roasted until just done.
Chicken Reshmi Kabab is Known by other names too, like: Chicken Malai Tikka, Chicken Malai Kabab, Chicken Reshmi Tikka, Murgh Malai Tikka, Murgh Reshmi Kabab.
INGREDIENTS NEEDED TO MAKE THIS CHICKEN RESHMI KEBABS:
To make these reshmi chicken kabobs, you will need:
- Boneless skinless chicken cubes ( You can use chicken breast or thighs for this recipe)
- Oil ( I would to like use Mustard Oil or Olive oil)
- Thick Curd
- Malai ( I have used full fat cream)
- Milk Powder
- Lemon Juice
- Ginger-Garlic Paste
- Green Chilli
- Fresh Cilantro
- Fresh Mint Leaves
- Seasoning ( Cumin Powder, Garam Masala, Pepper Powder and Salt)
You will also need:
Skewers: Either reusable metal skewers or wooden skewers (be sure to soak those in water 30 minutes before using to prevent burning)
HOW DO YOU MAKE CHICKEN RESHMI KEBABS?
Just follow these simple steps:
- Marinade the chicken – The marinade is the most important part of this recipe since it brings the majority of the flavor to these chicken kababs. Whisk together your ingredients for the marinade then toss in your chicken and allow to soak for a minimum of an hour or overnight.
- Prep the oven and skewers – Preheat the oven to 450F. Thread the chicken evenly onto your skewers.
- Bake and Broil – Bake the chicken for about 30 minutes, turning once halfway through and baste with oil. Then broil on high heat for 3 mins or until the chicken is golden brown.
TIPS FOR THE BEST CHICKEN KEBABS:
- If using wooden skewers, make sure to soak them in cold water for at least 30 minutes – 1 hour before using so they don’t burn while cooking.
- I like to use chicken thighs for this recipe as they become tender when marinade with lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
- These Chicken Kebabs are delicious cold. We love serving them for a picnic!
- Don’t forget to baste the chicken kebabs once halfway through so they don’t dry out. This will also add extra flavor.
HOW LONG IS THE BEST TIME TO MARINATE CHICKEN?
If you marinate chicken for at least an hour, you will get a good taste of the flavors. However, the longer you leave it in the marinade, the stronger the flavors will become as they will soak into the chicken more.
WHAT TO SERVE WITH CHICKEN KEBABS?
There are so many ways that you can serve these chicken kebabs! Serve this yummy kebabs with Mint-Yogurt Chutney along with any rice pilaf or even a simple summer salad for a great meal!
There is nothing more satisfying than a delicious meal that’s also super easy. Hope you enjoy this recipe as much as we do.
I’d love to know how you got on and what you thought of it if you make this Chicken Kebabs recipe. Please rate the recipe and leave me a comment below if you do.
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Chicken Reshmi Kabab
Ingredients
- 1 lb Boneless skinless chicken cubes
- 1 tbsp Oil
- 1/3 cup Thick Curd
- 1/4 Malai
- 2 tbsp Milk Powder
- 1 tbsp Lemon Juice
- 1 tbsp Ginger-Garlic Paste
- 2 Green Chilli finely chopped
- Fresh Cilantro finely chopped
- Fresh Mint Leaves finely chopped
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Pepper Powder
- Salt as required
Instructions
- In a medium bowl, combine all the ingredients. Cover and refrigerate at least 2 hours or overnight.
- Thread the chicken onto skewers, folding if the pieces are long and thin. Be sure not to cram the skewers.
- Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well.
- Preheat the oven to 450 F. Bake the chicken for about 20 minutes, turning once halfway through and baste with oil.
- Then broil on high heat for 3 mins or until the chicken is golden brown. Transfer the skewers to a platter and serve.
Notes
- If using wooden skewers, make sure to soak them in cold water for at least 30 minutes – 1 hour before using so they don’t burn while cooking.
- I like to use chicken thighs for this recipe as they become tender when marinade with the lemon. They are also super tasty. Feel free to replace with chicken breasts if you prefer.
- These Chicken Kebabs are delicious cold. We love serving them for a picnic!
- Don’t forget to baste the chicken kebabs once halfway through so they don’t dry out. This will also add extra flavor.
