Chicken Reshmi Kebab

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Chicken reshmi kebab is a kebab made with ground chicken and cheese, giving it a lovely, silky texture. Reshmi kebab is a North Indian dish from Uttar Pradesh. It is sometimes confused with Chicken Malai Tikka, but chicken malai tikka is chunks of chicken marinated in a cream sauce before being roasted, whereas chicken reshmi kebab has the creaminess mixed in with the ground meat.

The trick to a good reshmi kebab is incorporating a soft, milk cheese. The role of the cheese is to add the soft, melty texture of the cheese without imparting too much flavor or any stringiness. For that reason, you want to pick a mild cheese like a mild white cheddar or edam. In the US, I don’t often find a cheese called “Edam,” but many stores have “Baby Bel” cheese, which are little snack cheeses that come in a wax wrapper and are essentially edam.

One thing I love about kebabs is they are great grilling food. Perfect for a summertime barbeque, although I will sometimes cook them on a pan indoors when I don’t want to go to the trouble of lighting up the barbeque. When I make these, I always make extra because it’s so easy to grab a few from the fridge the next day for a quick lunch.

Chicken reshmi kebab goes great with the classic kebab accompaniments of rice, naan, a yogurt food like cucumber raita, and a simple, cool salad.

Making chicken reshmi kebab is pretty straightforward. The only issue you are likely to run into is with moisture. The moisture from the egg and onions can sometimes create a mixture that doesn’t want to stay together when forming the kebabs. If this happens, I add a little extra besan to help dry it out. It can also help to place the bowl in the refrigerator for an hour or two, unwrapped, to let it dry out some.

One final trick, to help them keep their form when grilling I like to place the formed kebabs in the freezer for about a half hour before I grill it. I do this when I’m lighting and warming up the grill.

Chicken Reshmi Kebab

Puja Thomas-Patel
A grilled chicken minced with cheese for a rich, creamy texture
4.67 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Indian
Servings 8
Calories 136 kcal


  • 1 pound ground chicken
  • 1 egg
  • 1 tsp ground cumin (better if you toast whole seeds)
  • ½ tsp black pepper
  • ½ tsp kashmiri chilipurd or paprika
  • ½ tsp garam masala
  • 1 inch ginger
  • ½ cup shallot or onion
  • 2 green chilies (less for lower spice)
  • ¼ cup mild white cheese like white cheddar or edam
  • 3 tbsp besan (chickpea flour)
  • salt (to taste)


  • Create a paste from ginger, shallot and chilies. You can do this by grating them and smashing them together, or by combining in a small blender.
  • In a bowl, mix all of the ingredients together along with the ginger-chili paste
  • To form the kebabs, take out a handful of the mixture and rolling in pieces. Optionally, place on skewers
  • Prepare the grill. It can help to put the kebabs in the freezer while the grill is warming up. This will help them keep their form when you add them to the grill. Be sure to add copious cooking oil to the grill.
  • When the grill is hot, oil the kebabs and add them to the grill. Cook them on indirect heat until they have an internal temperature of 145°F, then move them onto direct heat to get an internal temperature of 165°F


Calories: 136kcalCarbohydrates: 4gProtein: 13gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 76mgSodium: 153mgPotassium: 368mgFiber: 1gSugar: 1gVitamin A: 157IUVitamin C: 2mgCalcium: 67mgIron: 1mg
Keyword chicken, kebab
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