Reshmi Kebab (Silken Kebabs)

Reshmi Kebab (Silken Kebabs)

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"This is a traditional Muglai dish prepared in India. It gets its name from the succulence of the meat after prolonged marinating and light braising. Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs. Serve with chatnis (dips made from coconut, cilantro and mint, usually found in Indian grocery stores) or tomato sauce."
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Ingredients

1 d 1 h servings 293 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
  2. Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
  3. Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
  4. Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

12
  1. 20 Ratings

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Most helpful positive review

This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogour...

Most helpful critical review

Not so wonderful as everyone else seems to think. Marinating 24h added nothing, I think I could have cooked the chicken and used the marinate as a dip. It's a traditional dish that uses heavy ...

This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogour...

This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum!

Yummy! Very different flavor and very good. I did not try either of the sauces and it was wonderful by itself. Highly recommended!

We LOVED this recipe. I would give it TEN stars if I could. I think we'll make it again for a barbecue this weekend. We made naan on the grill and ate it with the chicken with some chutney an...

I wanted to add to the instructions, to de-seed the peppers (I used jalapeƱo and Serrano)using gloves. My fingers are still burning 24 hours after making the marinade. This was my first foray i...

These are just as tender and tasty as other reviewers have noted. For a little more spice I used habanero peppers instead of jalapenos. I cooked them wrapped in foil for 25-30 minutes at 350, ...

Not so wonderful as everyone else seems to think. Marinating 24h added nothing, I think I could have cooked the chicken and used the marinate as a dip. It's a traditional dish that uses heavy ...

Nice, unique taste. My guests loved it, but since I prefer spicey food that makes me sweat - I myself found it a little bland.

Excellent recipe!