This is a traditional muglai dish prepared in india It gets its name from the succulence of the meat after prolonged marinating and light braising Traditionally, chicken, beef or lamb meat is used, but prawns or scallops are good substitutes too for this smooth as silk kebabs. Reshmi kabab has its roots from the mughalai cuisine It is not commonly prepared in the house holds due to the absence of charcoal fire It is mostly found on the indian restaurant menus and tops the orders among the list of chicken dishes
These are also known as chicken malai tikka. Get ready for a flavor explosion with these succulent reshmi kebabs Tender chicken mince is infused with aromatic spices, fresh herbs, and crunchy cashews, then grilled to juicy perfection Put the eggs in a bowl and whisk using quick strokes. The term reshmi, means silky in urdu and refers to the rich, smooth texture of the dish, which is achieved primarily through the use of yogurt, cream, and a subtle blend of aromatic spices. The word reshmi translates from hindi as “silk” and is an apt descriptor of the rich, tender texture of the chunks of chicken breast after they marinate in a blend of nuts (we like cashews), yogurt, ginger and garlic.
Reshmi means silky and is the perfect description for the texture of this delicious kabab Reshmi kabab has a creaminess and suppleness that it gets not only from the bits of cheese mixed in with the ground meat but also from the onion and ginger that tenderize it.
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