Chicken Reshmi Malai Kabab is a creamy, mildly spiced BBQ favorite from Mughlai cuisine—very popular across Pakistan and India. “Reshmi” means silky, and that’s exactly the texture you get: soft, juicy chicken coated in a rich, creamy marinade.
What makes it special
- Ultra tender (thanks to cream and yogurt)
- Mild, aromatic flavor (not overly spicy)
- Slight smokiness when grilled or cooked over الفحم (charcoal)
Key ingredients
- Boneless chicken (cubes or strips)
- Fresh cream (malai)
- Thick yogurt (hung curd)
- Ginger-garlic paste
- Green chili (optional, for mild heat)
- Lemon juice
- Cheese (optional but common for extra richness)
- Cashew paste or almond paste (for a royal touch)
- Salt, white pepper, garam masala
- Fresh coriander or mint
Simple marinade
Mix together:
- ½ cup cream
- ½ cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1–2 tbsp lemon juice
- 2 tbsp cashew paste
- Salt + white pepper
- Optional: grated cheese
Add chicken and marinate for at least 2–4 hours (overnight is best).
Cooking methods
🔥 Grill / BBQ (best flavor)
- Skewer the chicken
- Cook on medium heat, turning occasionally
- Baste with butter for extra juiciness
🍳 Pan / stovetop
- Cook in a nonstick pan on medium heat
- Cover briefly to keep moisture in
🔥 Oven
- Bake at ~200°C for 20–25 minutes
- Broil for a slight char at the end
Serving ideas
- With mint chutney
- Onion rings + lemon wedges
- Naan or paratha
Pro tips
- Use thigh meat for juicier kababs
- Don’t overcook—this kabab is all about softness
- A quick coal smoke (dhungar) at the end gives authentic restaurant flavor
If you want, I can give you a restaurant-style version (like from BBQ joints in Lahore/Karachi) or a quick 30-minute shortcut recipe.
