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Reshmi Kebabs (Silken Chicken Kebabs)

Soft, creamy chicken kebabs made with yoghurt, cream, and delicate spices. Reshmi Kebabs are mild, juicy, and perfect for wraps or BBQ platters.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 2 hours
Total Time 2 hours 35 minutes
Course BBQ & Grilled
Cuisine Pakistani
Servings 4 people
Calories 370 kcal

Ingredients
  

  • 500 gram boneless chicken (thighs preferred, cut into cubes)
  • 1 cup thick yoghurt
  • 3 tbsp fresh cream
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp lemon juice
  • 1 tbsp grated cheese (optional, adds richness)
  • 1 tbsp cornflour or gram flour (helps binding)
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp garam masala
  • Salt to taste
  • 2 green chillies (finely chopped, optional)
  • Butter or oil (for brushing)

Instructions
 

Step 1: Marinate the chicken

  • In a bowl, combine yoghurt, cream, lemon juice, ginger, garlic, cheese, spices, and cornflour.
  • Add chicken pieces and coat well. Cover and marinate for at least 2–3 hours (overnight is ideal).

Step 2: Cook the kebabs

    Option 1 – Grill or BBQ:

    • Skewer the chicken and grill over medium heat, brushing with butter or oil as needed. Cook until fully done and slightly charred.

    Option 2 – Oven:

    • Preheat oven to 200°C (fan 180°C). Place kebabs on a greased tray and bake for 15–18 minutes. Broil for 2–3 minutes for colour.

    Option 3 – Pan-fry:

    • Heat 1 tbsp oil or butter in a non-stick pan. Cook kebabs on medium heat until golden and cooked through, about 10–12 minutes.

    Step 3: Serve

    • Garnish with fresh coriander or a sprinkle of chaat masala.
    • Serve with mint chutney, lemon wedges, and naan or paratha.

    Notes

    • Use chicken thigh for the best texture — breast works too but cooks faster.
    • Don't skip the marination time — it’s what gives that soft, silky finish.
    • If the mixture is too runny, add a little more cornflour or gram flour to help bind.
     
    Q: Are these spicy?
    Not at all — they’re mild and creamy. Great for kids or those who don’t like heat.
    Q: Can I use beef or lamb instead?
    You can try, but they’ll need longer cooking and won’t have the same “reshmi” softness. Stick to chicken for the best result.
    Q: Can I freeze these?
    Yes. Freeze them raw after marinating or fully cooked. Defrost before cooking or reheating.
    Q: What’s the difference between Malai Boti and Reshmi Kebab?
    They’re similar, but reshmi kebabs are usually ground smoother, shaped into logs or patties, and more delicately spiced.