Reshmi kabab
Tender chicken chunks grilled in a rich marinade of cream, curd, and nuts
Reshmi kabab is a South Asian starter of boneless chicken marinated in curd, fresh cream, nuts, and seasoning, then roasted in a tandoor. Widely enjoyed across India and Pakistan, it is loved for its charred crust and exceptionally smooth, delicate bite.
- Named after the Hindi-Urdu word for silk due to its velvety, tender bite
- Gains its signature richness from a blend of curd, cream, and pureed cashews
- Reflects the dairy-and-nut cooking traditions of historic Mughal cuisine
- Typically baked inside a high-heat clay tandoor and paired with mint chutney
What is Reshmi kabab?
Reshmi kabab is a tender chicken dish characterized by a browned, crisped surface and a succulent, melt-in-the-mouth center. The Hindi-Urdu word reshmi translates to silk, highlighting the remarkably smooth consistency of the cooked meat. Pieces of boneless chicken are infused with a rich mixture composed of curd, heavy cream, blended cashew paste, and aromatic seasonings. Almonds and malai, a thick clotted cream, are also traditionally incorporated into the mix. Heavily influenced by historic Mughal cookery, the preparation relies on dairy richness and ground nuts to soften the poultry and impart a gentle, buttery flavor.
Where does Reshmi kabab come from?
Originating within the Indian subcontinent, reshmi kabab developed under the culinary traditions of the Mughal era. Mughal cuisine is celebrated for its lavish use of rich dairy products and ground nuts like cashews to enrich sauces and marinades. Today, the skewer remains deeply rooted in the food cultures of both Pakistan and India, where it is commonly prepared as an appetizer.
How is Reshmi kabab made?
Preparation begins with boneless chicken cut into bite-sized pieces. The meat is thoroughly steeped in a velvety marinade blended from curd, cream, finely ground cashew nuts, and spices. After taking on these rich seasonings, the chicken pieces are threaded and roasted inside a tandoor, a traditional clay oven. Careful monitoring of cooking time is essential, as the duration over the fire directly governs the meat's final tenderness and flavor balance.
How and when is Reshmi kabab eaten?
Reshmi kabab is brought to the table piping hot, typically presented as an entrée or first course. It is standard practice to serve the skewers alongside fresh mint chutney to balance the buttery poultry. Plates are frequently garnished with a crisp salad made of thinly grated carrots, sliced cucumbers, and raw onions.
Kinds of Reshmi kabab
A prominent variation goes by the name reshmi malai kabab. The term malai means creamy in Hindi-Urdu, the same designation found in the popular vegetarian dish malai kofta. This version underscores an even richer profile with extra cream and occasionally ground almonds added alongside the standard cashew nut base.
Questions people ask about Reshmi kabab
What is reshmi kabab made of?
It is made from boneless pieces of chicken coated in a rich mixture of curd, cream, cashew nut paste, and selected spices. Some variations also incorporate almonds and extra clotted cream.
Where does reshmi kabab come from?
The dish originates from the Indian subcontinent and reflects historic Mughal culinary practices. It is widely eaten across both India and Pakistan.
Why is it called reshmi kabab?
Reshmi is a Hindi-Urdu term that translates to silk. The kebab earned this name because its marinade produces an unusually soft and smooth meat texture.
How is reshmi kabab served?
It is served hot as an appetizer or starter course. The meat is commonly accompanied by cooling mint chutney and a side salad composed of grated carrots, onions, and cucumber.
Good reading and sources
The facts on this page come from the Wikipedia article "Reshmi kabab", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryThali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-04.
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