Tender, spiced, and full of rich, aromatic flavour – these Chicken Reshmi Kebabs are a must-try!
Marinated in a creamy blend of Shemin’s Garam Masala, ginger, garlic, almonds, and cream, they’re grilled to juicy perfection for a delicious and healthy meal.
Serve with a cooling dollop of yogurt and enjoy!
Total Cooking Time (Including Prep): 25 minutes (excluding marination time)
Calories per Serving: 320 kcal (assuming 4 servings)
Serves: 4 (large kebabs) or 6 (smaller kebabs)
25 minutes
4
1. Make the Marinade: In a large bowl, mix the grated ginger, crushed garlic, Shemin’s Garam Masala, Shemin’s Dried Chilli Flakes, ground almonds, and double cream.
2. Marinate the Chicken: Add the chicken pieces to the bowl and stir well to coat evenly. Cover and refrigerate for at least 4 hours or overnight for maximum flavour.
3. Prepare the Skewers: Stir the salt into the marinated chicken. Thread the chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Cook the Kebabs: Preheat the grill to high. Cook the skewers for 12–15 minutes, turning occasionally, until golden and fully cooked.
5. Finish & Serve: Serve hot with a dollop of natural yogurt, naan, or a fresh salad.
Tips:
1. Make the Marinade: In a large bowl, mix the grated ginger, crushed garlic, Shemin’s Garam Masala, Shemin’s Dried Chilli Flakes, ground almonds, and double cream.
2. Marinate the Chicken: Add the chicken pieces to the bowl and stir well to coat evenly. Cover and refrigerate for at least 4 hours or overnight for maximum flavour.
3. Prepare the Skewers: Stir the salt into the marinated chicken. Thread the chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
4. Cook the Kebabs: Preheat the grill to high. Cook the skewers for 12–15 minutes, turning occasionally, until golden and fully cooked.
5. Finish & Serve: Serve hot with a dollop of natural yogurt, naan, or a fresh salad.
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