Chicken Reshmi Kabab | Chicken Malai Tikka Restaurant Style | Grilled Afghani Chicken Kebab Recipe

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream is often less expensive.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk reduces calories, while evaporated milk is budget-friendly.

food coloring

Natural spices can be used for color instead.

Cut 4 boneless chicken thighs into medium portions.

Transfer chicken thigh pieces into a bowl.

Marinate chicken by adding the juice of half a large lemon.

Add 2 tbsp of hung curd, 1 tbsp of ginger garlic and green chili paste, 1 tbsp of coriander and mint paste, 1 tbsp of thick cashew paste, 1 tbsp of fresh cream, salt as per taste, 1/2 tsp of white pepper, 1/2 tsp of roasted cumin powder, and 1/4 tsp of homemade garam masala powder to the chicken.

Mix all the ingredients well to combine with the chicken pieces.

Let the chicken marinate in the refrigerator for at least 3 to 4 hours or overnight for best results.

After marination, place a steel bowl in the center of the marinated chicken and add burnt charcoal to it.

Drizzle a few drops of oil on the charcoal and cover it with a lid for 10 to 12 minutes to infuse smoky flavor.

Remove the bowl with charcoal after 12 minutes.

Skewer the marinated chicken pieces onto skewers.

Heat a grill pan and add around 1 tsp of butter or brush butter on all sides of the grill pan.

When the pan is hot, place the skewers with chicken pieces on the grill pan.

Keep the flame on medium and after 2 to 3 minutes, flip the skewers.

Brush the kebabs in between to keep them moist while cooking.

After about 3 minutes, flip the skewers one more time to ensure the chicken is cooked well on both sides.

Once cooked, remove the kebabs from the grill pan and place them on a serving platter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens