Reshmi Kabab: A Mouth-Watering Delight from the Mughlai Cuisine

Reshmi Kabab is a popular dish from the Mughlai cuisine that is loved by foodies all over the world. The dish is made with succulent pieces of chicken that are marinated in a mixture of spices, yogurt, and cream, and then grilled to perfection. In this article, we will explore the history of Reshmi Kabab, the ingredients used in making it, the cooking process, and some tips to make the dish even more delicious.

History of Reshmi Kabab

Reshmi Kabab has its roots in the Mughlai cuisine, which was brought to India by the Mughal emperors who ruled the country from the 16th to the 19th century. The Mughals were known for their love of good food and their royal chefs created a wide variety of dishes that combined Indian spices with Persian and Central Asian cooking techniques. Reshmi Kabab is one such dish that was created during this period.

Ingredients Used in Reshmi Kabab

The key ingredient in Reshmi Kabab is boneless chicken, which is marinated in a mixture of spices, yogurt, cream, and other ingredients. The spices used in the marinade include cumin, coriander, turmeric, red chili powder, and garam masala. The yogurt and cream help to tenderize the chicken and add a creamy texture to the dish. Other ingredients that are sometimes added to the marinade include ginger, garlic, lemon juice, and green chilies.

Cooking Process

The first step in making Reshmi Kabab is to marinate the chicken. The chicken is cut into small pieces and then mixed with the marinade. The chicken should be marinated for at least 2-3 hours, or overnight if possible, to allow the flavors to penetrate the meat. Once the chicken has been marinated, it is skewered and grilled over a charcoal fire or in a tandoor oven. The chicken should be grilled until it is cooked through and has a slightly charred exterior. The final dish is served hot, garnished with chopped coriander and onion rings.

Tips for Making Delicious Reshmi Kabab

If you want to make delicious Reshmi Kabab at home, here are some tips to keep in mind:

1. Use boneless chicken thighs instead of chicken breast as they are more tender and have more flavor.
2. Make sure to marinate the chicken for at least 2-3 hours, or overnight if possible, to allow the flavors to penetrate the meat.
3. If you are grilling the chicken, use a charcoal fire or a tandoor oven to get that authentic smoky flavor.
4. Serve the Reshmi Kabab hot with coriander and onion rings.

Reshmi Kabab: A Mouth-Watering Delight from the Mughlai Cuisine

Recipe by SAYEDCourse: SidesCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

350

kcal

Marination Time

2-4 hr

Total time

35

minutes

Reshmi Kabab has its roots in the Mughlai cuisine, which was brought to India by the Mughal emperors who ruled the country from the 16th to the 19th century. The Mughals were known for their love of good food and their royal chefs created a wide variety of dishes that combined Indian spices with Persian and Central Asian cooking techniques.

Ingredients

• 1 lb ground chicken

• 2 tbsp ginger garlic paste

• 1/2 cup thick yogurt

• 1/4 cup cashew nut paste

• 1/4 cup cream

• 1/4 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp garam masala powder

• 1 tsp red chili powder

• 1 tsp salt

• 2 tbsp oil

• 1 egg

• 1/4 cup bread crumbs

• Skewers, soaked in water

Directions

• In a mixing bowl, combine ground chicken, ginger garlic paste, yogurt, cashew nut paste, cream, turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and marinate for 2-4 hours in the refrigerator.
• Preheat the oven to 375°F.
• Grease a baking tray with oil and keep aside.
• Add an egg and bread crumbs to the marinated mixture and mix well.
• Take a small portion of the mixture and shape it into a sausage-like kebab around the skewer.
• Repeat the process with the remaining mixture and skewers.
• Place the skewers on the prepared baking tray and brush them with oil.
• Bake in the oven for 15 minutes or until cooked through and golden brown.
• Serve hot with your favorite chutney or dip.

Recipe Video

Notes

• Nutrition Facts: Calories: 350 | Total Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 655mg | Total Carbohydrates: 12g | Dietary Fiber: 1g | Sugar: 2g | Protein: 28g

Conclusion

Reshmi Kabab is a mouth-watering delight from the Mughlai cuisine that is loved by foodies all over the world. The dish is made with succulent pieces of chicken that are marinated in a mixture of spices, yogurt, and cream, and then grilled to perfection. With the tips mentioned in this article, you can easily make delicious Reshmi Kabab at home and impress your guests with your culinary skills.

See also: Dhal Roti: A Nutritious and Delicious Meal

FAQs

1. What is the origin of Reshmi Kabab?

• Reshmi Kabab has its roots in the Mughlai cuisine, which was brought to India by the Mughal emperors who ruled the country from the 16th to the 19th century.

2. What are the key ingredients in Reshmi Kabab?

• The key ingredients in Reshmi Kabab are boneless chicken, spices such as cumin, coriander, turmeric, red chili powder, and garam masala, yogurt, cream, and sometimes ginger, garlic, lemon juice, and green chilies.

3. How long should the chicken be marinated for Reshmi Kabab?

• The chicken should be marinated for at least 2-3 hours, or overnight if possible, to allow the flavors to penetrate the meat.

4. How should Reshmi Kabab be cooked?

• Reshmi Kabab can be cooked by skewering the marinated chicken and grilling it over a charcoal fire or in a tandoor oven until it is cooked through and has a slightly charred exterior.

5. What are some tips for making delicious Reshmi Kabab?

• Some tips for making delicious Reshmi Kabab include using boneless chicken thighs instead of chicken breast, marinating the chicken for a sufficient amount of time, using a charcoal fire or tandoor oven for grilling, and serving the dish hot with coriander and onion rings.