Chicken reshmi kebabs

img_4996Written by SUMAYYA USMANI

You can cook these kebabs on a barbecue for an authentic flavor, or on a griddle or grill.

Serves 6-8


  • 500 g boneless chicken thigh pieces cut into bite-sized chunks
  • 1 tsp sea salt, or to taste
  • 2 tsp fresh ginger paste
  • 1 tbsp fresh garlic paste
  • 2 tbsp browned onion paste (fry 2 red onions in corn oil until brown, drain on kitchen paper and grind in food processor)
  • ½ tsp freshly ground cardamom powder
  • ½ tsp freshly-ground black pepper
  • 50 g ground almonds
  • 100 g thick double cream
  • 2 green chillis, chopped
  • 1 tbsp chopped coriander leaves

To cook and serve:

  • 1 tbsp ghee
  • ½ lemon, to serve


Pat chicken dry on kitchen paper. Place in a bowl and add salt, ginger, garlic, browned onion paste, cardamom, black pepper and ground almonds. Allow to marinate for 30 minutes to overnight if desired.

When ready to cook, add cream, green chilli and chopped coriander.

Weave the chicken onto bamboo, metal, or wooden skewers.

Heat a griddle, grill or barbeque, baste the chicken skewers with ghee and cook until chicken is browned and cooked through. Serve with a squeeze of lemon and tomato chutney.

For more Pakistani recipes, check out Good Things magazine’s Pakistani dawwat banquet.

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