Chicken Silky Kebab Recipe: Melt-in-Your-Mouth Delight!
If you’re looking for soft, creamy and super delicious, this is your kebab! Today, I am sharing one of my favourite recipe Chicken Silky Kebab. These kebabs are flavourful, tender and rich. Perfect as evening nibble, family gatherings, or as the star of your next dinner party! Let’s begin!
Ingredients:
Chicken- 500 grams (boneless breast meat).
Lemon juice- 1 tablespoon.
Yogurt- 1/3 cup.
Ginger paste- 1 tablespoon.
Garlic paste- 1 tablespoon.
Almond paste- 2 tablespoons.
Soy sauce- 1 tablespoon.
Chili sauce- 1 tablespoon.
Pepper powder- 1/2 teaspoon.
Garam masala powder- 1/2 teaspoon.
Dry chili powder- 1/2 teaspoon.
Fresh cream- 250 grams.
Sugar- 1/2 teaspoon.
Coriander leaves
Oil- as needed (for frying).
Butter- 1 teaspoon.
Salt- to taste.
Shaslik sticks
Preparation method:
The shaslik sticks should be soaked in water for 10/15 minutes. This will prevent the sticks from burning while frying.
Cut the chicken breast meat into medium-sized cubes, wash and drain.
In a large bowl, mix the chicken with – sour cream, almond paste, sauce, ginger-garlic paste, cream, lemon juice, salt, coriander leaves, other powdered spices and salt and marinate for 2/3 hours.
The chicken pieces should be embedded in the soaked sticks. Then, heat a little oil in a pan and add the embedded chicken sticks in 3/4 pieces. Turn the kebabs over medium heat after some time and fry them.
When it turns golden brown, take it out and brush it with a little butter. Only then will the chicken reshmi kebab be ready.
Serving Suggestions
Serve your chicken silky kebabs with mint chutney, sliced onions, or, for a delicious kebab roll, wrap them in warm naan! They’re also great with creamy dips or a simple yogurt sauce.
Pro Tips for Kebabs Extra Silky
Use chicken thighs for juicier kebabs.
Do not skip the cashew paste and cream — they’re what makes this so silky!
If you can, marinate overnight for a deeper flavor.
I hope you find as much pleasure in making (and eating) these Chicken Silky Kebabs as I do. If you make this recipe, be sure to share your feedback! After all, I’d love to hear what happened.
Happy cooking!
This recipe sounds absolutely delicious! The combination of cashew paste and cream must make the kebabs incredibly rich and smooth. Marinating overnight is a great tip to enhance the flavors even more. I can’t wait to try making these Chicken Silky Kebabs myself. Did you use any specific spices in the marinade to achieve that deep flavor? German news in Russian (новости Германии)— quirky, bold, and hypnotically captivating. Like a telegram from a parallel Europe. Care to take a peek?