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Chicken Recipes

Vegetarian Recipes

Fresh cream combined with the richness of almond and cashews gives Chicken Reshmi Kebab its characteristics flavor. Although the prep time for this dish is more, the end result can be extremely rewarding and satisfying. 

Try this with a side of fresh mint yogurt chutney as dipping sauce, and wow your guests on your next barbecue outing.

Prep Time : 90 min
Cook Time: 20 min
Serves: 3


400 gram chicken, cubed
1 teaspoon almonds
1 teaspoon cashew nuts
1 cup curd/yogurt
2 tablespoons ginger-garlic paste 
2 tablespoons fresh cream
1 teaspoon lemon juice
1/2 teaspoon black pepper powder
1/2 teaspoon red chili powder
2 tablespoons coriander leaves, finely chopped
1 tablespoon oil
Salt to taste

  1. Soak skewers in water for 20 minutes to prevent burning of the skewers during the grilling process.
  2. Soak almonds in water for 20 minutes and remove the skin. 
  3. Combine the peeled almonds and cashew nuts and grind to a fine paste. 
  4. In a medium bowl combine curd/yogurt, ginger-garlic paste, fresh cream, lemon juice, black pepper powder, red chili powder, ground cashew-almond paste, coriander leaves, salt and 1/2 tablespoon oil. 
  5. Add the chicken chunks to the marinade, mix well so that the chicken is evenly coated. Cover and let it stand for 60 minutes.
  6. Preheat the oven to 350 degree Fahrenheit.
  7. Thread the marinated chickens onto the skewers. Spread a bit of oil on it.
  8. Grill for about 15 to 20 minutes. Keep checking and flip the skewers to cook the chicken evenly. Spread oil if needed.