Reshmi Kebab Punjabi
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Reshmi Kebab Punjabi is a divine and incredibly silky chicken appetizer that represents the pinnacle of North Indian poultry artistry. This recipe features succulent chunks of chicken breast marinated in a magnificent blend of thick cream, cashew paste, and mild white spices. The name 'Reshmi' (silken) refers to the buttery soft, melt-in-the-mouth texture achieved through this specialized professional-grade marinade. The kebabs are roasted in a high-heat tandoor or oven until they reach a delicate golden hue with a lingering professional smoky aroma. It offers a sophisticated flavor profile that emphasizes the creaminess of the dairy over intense heat. Best enjoyed warm with a cooling mint-yogurt dip and saffron-infused parathas.
Ingredients
Cooking Instructions
Tips & Secrets
- Adding a beaten egg to the marinade is mandatory; it provides the professional-grade silken binding that defines Reshmi Kebabs.
- Using white pepper instead of black pepper is essential specifically to maintain the pristine ivory-golden color of the silken kebabs.
- Marinating for at least 6 hours is the absolute secret to achieving the legendary melt-in-the-mouth professional texture.
- Do not overcook the chicken; breast meat dries out quickly, so 15 minutes is the maximum for professional-grade results.
Nutritional Information(Per 1 portion (150g))
410 kcal
22g
30g
8g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.