Chicken Reshmi Kabob

The star of my kabob repertoire– chicken reshmi kabob. As much as I love beef sheekh kabob, this positively rocks my world.

The word “reshmi” means silk in Bengali. And true to its name, this kabob is soft as silk, and succulent to boot. Two separate stages of marination somehow transforms a pile of thinly sliced chicken breasts into utter deliciousness.  If chicken breasts have a reason for existing on this planet, this is it. And, as a chicken lover I do not say this lightly.

I have been asked the recipe, numerous times, by many of you. And it’s not like I was holding out on purpose. I found the original recipe on ecurry  and I just wanted to do the recipe justice. As perfect as it was, I still wanted to tweak just a little here and there. But that wasn’t the only reason. You never heard of this till now, mostly because it was gone before I had the chance to take a half-decent picture.

If you like meat threaded through a skewer, and let’s be honest, who doesn’t… try this right now.


You will not regret it. You might however regret never being able to be satisfied with an Indian restaurant kabob again.

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The first step is to cut breast meat into thin slices. It helps to have the meat slightly frozen and to use a sharp knife. Then dump the powdered spices into a gallon size zip lock bag. close the bag and toss and turn to cover the meat really well.

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While the dry marinade is doing its thing prepare the wet marinade and pour it in. Mix again. And wait for an hour or so.

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Thread into skewers and you are ready to grill.

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Umm, just one problem though, you say. It’s winter. And it’s snowing. So heat up your oven to 450 degrees Fahrenheit  say a little prayer so that your fire alarm doesn’t go off and stick the kabobs in. And voila, food is ready. With a little bit of raita it becomes almost transcendent.

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P.S. Leftovers make amazing lunch the next day.

As always, enjoy!!

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  1. Thank you so much….I was looking for a good chicken Kabab recipee….btw I tried your beef sheesh kabab and I ate 2 lbs meat alone!!! That recipee was really good….I was thinking just to change the meat and follow that recipee for chicken. Here you post Chicken reshmi kabob!!!

  2. Today is the first time I found this site. You are doing a fantastic job by posting all the recipes. When do you get time to do all these works? Do you know that I love cooking too.I try new things as much as I can. All your recipes will help me to do more stuff. All of those recipes are fabulous! I am going to try your shrimp tomorrow. I believe its a very tasty one.Keep posting.

    1. Maya fupu, thank you so much for visiting this site.:D I rarely have time these days which is why I don’t get around to posting as much as I want to. I’ll be very glad if you try any of the recipes. Hope all of you are well. Come visit us again when you get a chance. Give my love to Rumki and Adib.

  3. Asalaamu alaikam!

    This recipe looks super yummy, but I just have a question about the mozzarella cheese. Since cheese is not typically used in desi food, how much of an impact does it play in this recipe? What if I opted to not use it?

    1. Hi Inaya, thanks for dropping by. You are right. The mozzarella is not typical, it is included for added creaminess. I feel it adds an extra dimension. I have readers who have tried substituting it with cream cheese or not add any cheese at all. If you add cream cheese it might need a pinch less salt. I’ve tried it without cheese just once and definitely like it better with it. Let me know how it goes.

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