Silken Chicken Tikka Kebabs (Reshmi Tikka Kebab)
These creamy and delicately spiced Reshmi Tikka Kebabs are incredibly tender, thanks to a rich marinade of cream, lemon, and aromatic spices. Perfect for grilling or oven roasting!
Equipment
- Mixing bowl
- Skewers
- baking tray
- Grill or oven
Ingredients
- 675 g boneless skinless chicken breasts, cut into 2½ cm (1 in) pieces
- 1¼ teaspoons salt
- 3 tablespoons lemon juice
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves peeled and crushed to a pulp
- 1 teaspoon ground cumin
- 1 teaspoon bright red paprika
- ½ teaspoon cayenne pepper
- 6 tablespoons whipping cream
- ½ teaspoon garam masala
- 3 tablespoons corn oil or peanut oil
Instructions
- Place the chicken pieces in a bowl.
- Add salt and lemon juice, then rub them in thoroughly.
- Lightly prod the chicken with the tip of a knife and rub the seasonings in again.
- Let it sit for 20 minutes.
- Add the ginger, garlic, cumin, paprika, cayenne pepper, cream, and garam masala.
- Mix well, ensuring the chicken is fully coated.
- Cover and refrigerate for 6–8 hours (overnight for best results).
- Preheat the grill or oven to high heat.
- Thread the marinated chicken pieces onto skewers.
- If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- Brush the chicken lightly with oil and place the skewers on a shallow baking tray.
- Grill for 6 minutes per side (about 12 minutes total) or until lightly browned and fully cooked through.
- Ensure the internal temperature reaches 75°C (165°F).
- Serve hot with naan, raita, or mint chutney.
Notes & Wine Advice
Serving Tip:
Garnish with fresh coriander and a squeeze of lemon. Serve with naan, basmati rice, or fresh salad for a complete meal.
Wine Advice:
Pair these Reshmi Tikka Kebabs with a crisp Sauvignon Blanc or a light Rosé to complement the delicate creaminess and spices.
Nutrition values
Calories: 320 kcal | Carbohydrates: 4 g | Protein: 38 g | Fat: 18 g | Sugar: 1 g