Chicken Reshmi Seekh Kebab

Reshmi is an Indian word used for “silk”. Reshmi Kebab are silk textured, soft, juicy and delicious kebabs made with minced meat or chicken from the Mughal Kitchen. As the name depicts, Reshmi Kebab is juicy succulence of meat added to the skewers. The meat has to have a perfect texture thanks to the marinade in which it is soaked.

The problem with seekh kebab that usually happens is that it goes dry if the marinade isn’t good enough. A good marinade for seekh kebab cannot be too saucy or it will be hard to hold the seekh shape and it cannot be too dry or the seekh would not taste so good. As much as you have to be careful about the ingredients that go into the dish and a lot of times, I see people messing it up with the seekh breaking mid way while being cooked, the process is simple. A few tricks and you are good to go.

In this recipe, I added a paste of fried onions. Onions by itself release water when added to a dish so the best way to add onions to a dish when you want the flavor and fear the dish getting excess moisture is by frying the onions. The process of frying onions dries up the moisture. The fried onions also tend to get a little sweeter so, make sure you adjust the spices accordingly. When you grind the coriander leaves with mint leaves and chilies, make sure that you don’t add too much water. In fact, add water a drop at a time and avoid if not needed. The green paste doesn’t really have to be a paste, it can be roughly chopped paste.

If you follow the recipe properly, you will be able to achieve a perfect seekh kebabs and trust me, these ones are to die for. They are perfect, juicy and absolutely delicious. Enjoy!!!

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Chicken Reshmi Seekh Kebab

Soft Chicken seekh kebabs

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Rating: 5
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Cuisine

Indian, Mughlai

Prep Time

30 minutes

Cook Time

45 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 No. Onion Sliced
• 1 Lb Chicken, thigh and leg boneless meat minced
• 1/4 cup Coriander leaves
• 1/4 cup Mint leaves
• 7 No. small green chilies
• 1/4 tsp Coriander powder
• 1/2 tsp Fennel powder
• 1/2 tsp Salt more or less according to your taste
• 1/2 tsp Red chili powder
• 1/2 tsp white pepper powder
• 1 tbsp Ginger garlic paste
• 2 tbsp olive oil
• 3 tbsp Salted Butter

Cuisine Indian, Mughlai Prep Time 30 minutes Cook Time 45 minutes Servings people MetricUS Imperial Ingredients 1 No. Onion Sliced 1 Lb Chicken, thigh and leg boneless meat minced 1/4 cup Coriander leaves 1/4 cup Mint leaves 7 No. small green chilies 1/4 tsp Coriander powder 1/2 tsp Fennel powder 1/2 tsp Salt more or less according to your taste 1/2 tsp Red chili powder 1/2 tsp white pepper powder 1 tbsp Ginger garlic paste 2 tbsp olive oil 3 tbsp Salted Butter

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Add Oil to the pan. Add the sliced onions and fry till the onions turn brown.

   
2. Mince the Chicken if you already don't have it minced.

   
3. Roughly grind the mint leaves, coriander leaves and green chilies.

   
4. Add the fried onions to the mint+coriander+green chilies and roughly grind it more.

   
5. Combine the grinded paste and chicken and add the dry spices.

   
6. Add the Ginger Garlic paste. Mix everything well and put the mixture aside for 30-45 minutes in the refrigerator.

   
7. Put the minced chicken mix in the skewers. Its always advisable to soak the wooden skewers in water for 20 minutes before. That ensures that the wood doesn't burn.

   
8. Preheat the oven to 400F and place the kebabs in the oven. Baste it with melted butter every 10 minutes and turn them around as well.

   
9. Take the skewers out of the kebab once done. Serve with a side of onions and mint yogurt chutney.