23/08/2026
Chicken Reshmi Kabab ki asaan recipe! Perfect restaurant-style kababs at home.
📋 INGREDIENTS:
Chicken Mince (Fine Keema): 500g (fat content included or add 1 tbsp butter)
Fresh Cream / Malai: 3 tbsp
Whisked Egg: 1/2 (helps bind & keeps it soft)
Roasted Gram Flour (Bhuna Besan) / Cornflour: 2 tbsp
Ginger-Garlic Paste: 1 tbsp
Green Chili Paste: 1.5 tsp (finely ground)
White Pepper Powder: 1 tsp
Black Pepper Powder: 1/2 tsp
Roasted Cumin Powder: 1 tsp
Crushed Coriander Seeds: 1 tsp
Garam Masala Powder: 1/2 tsp
Salt: 1 tsp (or to taste)
Fresh Coriander & Mint (finely chopped): 2 tbsp
Melted Butter / Ghee: For basting
Small piece of charcoal (for smoke dum)
👩🍳 STEP-BY-STEP METHOD:
1. Mix the Keema: In a large mixing bowl, combine fine chicken mince, ginger-garlic paste, green chili paste, fresh cream, half whisked egg, and bhuna besan.
2. Add Spices: Mix in white pepper, black pepper, cumin powder, crushed coriander, garam masala, salt, and fresh herbs. Knead the mixture for 4–5 minutes until smooth and sticky.
3. Charcoal Dum: Place a small foil cup or steel bowl on top of the mixture. Place a red-hot charcoal piece inside, drizzle a drop of oil/ghee, and cover tightly with a lid for 3–4 minutes to infuse smoky flavor.
4. Chill & Rest: Refrigerate the mixture for at least 30–45 minutes so it sets and holds shape easily.
5. Shape & Skewer: Wet your hands with water or oil. Take a portion of mince and shape it evenly onto flat skewers into elongated kababs.
6. Grill / Pan-Fry: Heat a grill pan or cast-iron tawa with light oil on medium heat. Place skewers and cook for 6–8 minutes, rotating gently until lightly charred and fully cooked. Baste with melted butter.
7. Serve: Serve hot over sliced onions with fresh lemon wedges, warm naan, and mint-coriander raita!
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