Reshmi Kebab

Reshmi Kebab

  • Servings: 4-6
  • Difficulty: Average
  • Print


  • 1 Kg. Chicken mince
  • 2 eggs
  • 1 tsp. cumin powder
  • 1 tsp. chilli powder
  • 1 tsp pepper powder
  • 2 tbsp. oil
  • 2 tbsp. cashewnuts
  • 3 tbsp. ginger, chopped
  • 1 medium onion, chopped
  • 1/3 cup coriander leaves, chopped
  • 1 tsp. garam masala powder
  • Salt to taste
  • Butter for basting


  1. Squeeze out all the water from the chicken mince.
  2. Grind the cashewnuts to powder. 
  3. Add the eggs, cumin, chilli, pepper, salt and oil to the chicken mince. 
  4. Mix well and refrigerate for 30 minutes (at this stage you can keep the mixture refrigerated overnight or until ready to use.)
  5. Pre-heat the oven to 300 deg F.
  6. Then add the cashewnut powder, chopped ginger, onion and coriander leaves and garam masala powder. 
  7. Mix well. 
  8. Make balls of the mixture and spread on skewers by pressing with a wet hand along the length of the skewers 2” apart making each kebab 5” long. 
  9. Roast to light golden in a pre-heated oven  basting once.

P.S.: Instead of grilling, try the pan fried kebabs, without oil, as the mixture already has oil in it. Simply shape as desired, oval or flat rounds and grill on a pre-heated frying pan, turning to brown on all sides.

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