Photograph of the finished Reshmi kebab

India · Chả gà xiên mềm Reshmi kebab

Reshmi kebab

40 min Hands-on time + 3 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 680 g
  • Photograph of Fresh cream Fresh cream 120 ml
  • Photograph of Cashews Cashews 80 g
  • Photograph of Cream cheese Cream cheese 100 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Cornstarch Cornstarch 40 g
  • Photograph of Cardamom Cardamom 8
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Ginger Ginger 24 g

Method

  1. 1 Grind the chicken breast until very smooth, then refrigerate for 30 minutes; cold meat will form a smooth, elastic dough without separating.
  2. 2 Grind the soaked cashews with cream and cream cheese to make a sauce, then mix it with the meat along with eggs and cornstarch.
  3. 3 Pat the meat mixture for 8 minutes in one direction until it adheres to the palm of your hand without falling off — reshmi means silk, so the texture should be smooth like that.
  4. 4 Refrigerate for 2 hours, then wrap the meat around flat skewers, oiling your hands while wrapping.
  5. 5 Bake at 220 degrees for 14 minutes, turning gently twice and brushing with oil.

With an appliance

  • Air fryer 35 min

    Replace step 5: run at 190 degrees for 12 minutes. The meatballs are tender, so they must remain on the skewers and only be turned once; turning them too many times will cause the meat to slip off the skewers.

Start cooking