📍 Where this dish comes from: Agra · Taj Mahal
Discover the history of this region →
Discover the history of this region →
Reshmi means ‘silk’ in Hindi — and that is precisely the texture these kebabs achieve when made correctly. The food processor works the chicken and cream into an emulsion, the cashew paste adds richness, and the result is a kebab so smooth it seems to dissolve on the palate. These ethereal, cream-gold kebabs barely hold their shape on the skewer, perfumed with saffron and rose water and unlike anything you have tasted before.
What You’ll Need
Servings: 4 servings
Calories: 310kcal
Ingredients
- 500 g minced chicken
- 2 tbsp heavy cream
- 1 egg
- 2 tbsp cashews ground to a paste
- 1 tbsp ginger-garlic paste
- 1/2 tsp white pepper
- 1/4 tsp cardamom powder
- 1 tbsp fresh coriander
- 1 tbsp fresh mint
- Salt
- Ghee for basting
Instructions
- Process chicken with cream, egg, and cashew paste until very smooth.
- Add ginger-garlic paste, spices, herbs, and salt.
- Refrigerate 30 minutes to firm mixture.
- Shape onto flat skewers into smooth cylinders.
- Grill on medium heat 6 minutes per side.
- Baste with ghee for a glistening finish.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 28g | Fat: 20g
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Health Benefits
- Cashew paste provides magnesium and copper, minerals commonly depleted on low-carb diets.
- Heavy cream provides fat-soluble vitamins that are largely absent from lean muscle meat alone.
- Cardamom has been studied in small trials for its potential role in blood pressure regulation.
Pairs Well With
- Kachumber Salad
- Keto Raita