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Chicken Reshmi Kebabs

Chicken Reshmi Kebabs

  • Makes
    4-6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

Mughlai cuisine combines Indian, Central Asian and Persian influences, and reshmi is one such dish. The word reshmi translates from Hindi as “silk” and is an apt descriptor of the rich, tender texture of the chunks of chicken breast after they marinate in a blend of nuts (we like cashews), yogurt, ginger and garlic. The kebabs are best grilled over a live fire, but if you prefer (or need) to cook them indoors, heat the broiler with a rack about 4 inches from the element. Place the skewers on a foil-lined rimmed baking sheet and broil until well charred, about 10 minutes, flipping the skewers halfway through. Serve with warmed flatbread and/or basmati rice.

Tip

Don’t marinate the chicken for less than 30 minutes. That’s the minimum amount of time it takes for the ingredients to have a tenderizing effect on the meat.

Ingredients
  • ¾

    cup unsalted cashews

  • 2

    tablespoons grapeseed or other neutral oil

  • 4

    medium garlic cloves, smashed and peeled

  • 2

    inch piece fresh ginger, peeled and roughly chopped

  • ½

    teaspoon red pepper flakes

  • 1

    cup plain whole-milk yogurt, divided

  • Kosher salt and ground black pepper

  • 2

    pounds boneless, skinless chicken breast, trimmed and cut into 1½-inch chunks

  • 2

    teaspoons honey

  • 1

    tablespoon curry powder

  • 3

    scallions, thinly sliced

  • Lemon wedges, to serve

Step 1

In a blender, puree the cashews, oil, garlic, ginger, pepper flakes, ½ cup yogurt, 1½ teaspoons salt and ½ teaspoon black pepper until smooth, 30 to 60 seconds. Scrape into a medium bowl, add the chicken and stir to coat, then cover and refrigerate for 30 to 60 minutes.

Meanwhile, in a small bowl, stir together the remaining ½ cup yogurt, the honey, curry powder and ½ teaspoon each salt and black pepper; cover and refrigerate until ready to serve.

Step 2

Heat the broiler with a rack 4 inches from the top. Line a rimmed baking sheet with foil, set a wire rack in the baking sheet and mist it with cooking spray. Thread the chicken onto 4 to 6 metal skewers, scraping off excess marinade. Broil until lightly charred 4 to 5 minutes.

Remove the tray from the oven, turn the chicken over and continue to broil until well charred 6 to 7 minutes. Transfer to a platter and sprinkle with the scallions. Serve with lemon wedges and the curry-yogurt sauce.

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