| Prep: 30 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 267 | 12g | 5g | 5g |
| sugars | fibre | protein | salt |
| 3g | 1g | 31g | 0.45g |
Why I Love Indian Chicken Reshmi Kebab
The moment I tasted the Chicken Reshmi Kebab for the first time, I was whisked away to a bustling street in Mumbai where the smoky aroma of succulent, spice-drenched kebabs permeate the air. Although my cooking is largely steeped in a backdrop of New England seafood and Irish comfort food, there is something about the flavors and textures of Indian cuisine that captivates my palate. This triumphant medley of warm, earthy spices and tender chicken, grilled to perfection, is one such recipe that has taken a special place in my culinary journey.
Beginning of my Culinary Adventures to the East
My exploration of Indian cuisine began at a James Beard Award Winning restaurant in the heart of Boston where the vibrant dishes looked more like art and less like food. There, I experienced the incredible diversity and complexity that Indian cuisine has to offer. Over time, I began incorporating these elements into my cooking.
Indian cuisine with its incredible layering of flavors often takes humble ingredients and transforms them into something exciting and soul-warming. This recipe of Chicken Reshmi Kebab is no different. Inspired by chefs like the formidable Vikas Khanna, this dish does a marvelous job of marrying the robust Indian spices with the subtleness of tender chicken.
Harmony of Flavors
When it comes to this kebab, the first thing you will notice is the explosion of flavours in every bite. The spices aren’t just about heat, they create a depth of flavour- cumin offers a warm earthiness, cardamom brings sweet floral notes, coriander adds a hint of citrus, and the red pepper flakes introduce an assertive heat. This perfect balance of flavours makes it reminiscent of other popular Indian dishes like Chicken Tikka or Murgh Makhani.
The Chicken Reshmi Kebab, whether served hot off the grill with a squeeze of lemon, or as a side along with a flavoursome Biryani, adds an appetising, colourful touch to any meal.
Indeed, bringing this recipe into my kitchen was like inviting a piece of India’s vibrant culinary landscape onto my dining table. It was a way for me, a Boston native with a cooking style rooted in my Irish heritage, to embark on a fascinating culinary journey while staying within the confines of my home.
What You’ll Need
- 2 pounds boneless chicken breasts
- 1 cup plain yogurt
- 1/4 cup heavy cream
- 1/4 cup finely chopped cilantro
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon crushed garlic
- 1 tablespoon grated fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon crushed red pepper flakes
- 6 wooden skewers, soaked in water for 20 minutes
- Lemon wedges, for serving
Method
Step One
Begin by soaking the wooden skewers in water for at least 20 minutes. This step is intended to prevent the skewers from burning when you cook the kebabs.
Step Two
Cut the boneless chicken breasts into equal-sized pieces, ideally about 1 inch in size, then set these aside for later.
Step Three
In a large bowl, combine the plain yogurt, heavy cream, finely chopped cilantro, lemon juice, vegetable oil, crushed garlic, grated fresh ginger, ground cumin, paprika, turmeric, salt, ground black pepper, ground coriander, ground cardamom, and crushed red pepper flakes. Mix them all together thoroughly until they form a uniform marinade.
Step Four
Add the previously cut chicken pieces to the marinade. Make sure that all pieces are coated evenly. Cover the bowl and allow it to marinate in the refrigerator for at least 2 hours, although overnight is best if you have the time.
Step Five
After the chicken has had time to marinate, preheat your grill or broiler. Thread the chicken pieces onto the pre-soaked skewers, making sure to leave some space between each piece of chicken.
Step Six
Place the skewers on the grill or under the broiler. Cook them for about 10 to 15 minutes, turning occasionally, until the chicken is thoroughly cooked and has a nice golden-brown color.
Step Seven
To serve your Chicken Reshmi Kebab, place the skewers on a plate and squeeze fresh lemon wedges over them for an added tangy flavor. Enjoy this flavorful dish alongside your favorite rice or salad.
