Kebabs are perhaps the easiest and most fun way to make a weekend dinner special. As soon as the weather in Lahore is pleasant enough to stand beside an open grill, our first thought for a favourite family weekend activity is to have a BBQ on our roof top. This time we chose three of our most favourite recipes, Peshawri Chapli Kebab , Tandoori Chicken and Chicken Reshmi Kebab.

Reshmi Kebab get their name from their silky smooth, soft and velvety texture. It’s a rich and indulgent recipe from Mughal cuisine that simply melts in the mouth. The kebabs stay slightly crispy on outside that we call ‘khasta’ in Urdu and super moist inside. Despite the rich ingredients they stay very light because of their soft texture. You will perhaps eat half a dozen without noticing that you have eaten anything at all.

Chicken mince is seasoned with spices and enriched with cheese, cream and almond paste to keep the kebabs velvet smooth and juicy. An open grill is the best option but if that’s not possible you can bake or pan fry them too.

Tip: the addition of mozzeralla and cheddar is inspired by the modern restaurant style recipes. In the mughal recipes, you will find only paneer, cream and almonds added to the kebabs. You can go either way. I love how the cheeses make these extra rich and velvety. 


Chicken boneless, 1 kg
2 teaspoons salt or to taste
2 teaspoons red chilli powder
2 teaspoons black pepper powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon Onion powder
2 tablespoons gram flour or one bread slice
1 tablespoon Garlic powder
1 teaspoon Ginger powder
4 Green chillies, finely chopped
1/2 cup Fresh coriander leaves, chopped
2 tablespoons mozzarella cheese
2 tablespoons cheddar cheese
10 Almonds, blanched
4 tablespoons Cream
3 tablespoons Butter or Ghee to brush over reshmi kebabs

This Is What You Do:

Mix all the above ingredients except cream and oil and run in a chopper for a minute. Blend them well so that they become kind of dough like together.


Put this mixture in the refrigerator for 2-3 hours to marinate.

Add cream and mix well again by hand.

Wet your hands and make small round meatballs. Thread each onto a skewer.

Flatten each meatball in a thin layer around each skewer to make long sausage shaped kebabs. Keep the layer even all around for even cooking. Too thin layer won’t make juicy kebabs and too thick can make them fall down.

Grill on low heat on a coal or gas grill. Keep brushing them with butter or ghee and turn skewers from time to time. The colour should be reddish golden not dark brown.

You can also bake them in the oven. Preheat oven at 170 degrees C. Line the kebabs on a lightly greased sheet or tray. Bake for 10 minutes. Turn side, brush with oil and bake another 10-15 minutes.

Or pan fry them in a lightly greased pan.

Serve hot with naan, mint raita and fresh salad.

Serves 6

10 Replies to “Reshmi Kebab, Mughal Cuisine”

  1. The whole trick in getting the juicy kebabs is in how its shaped on the skewer. And that definitely takes a lot of practise. Though I don’t eat meat, this is a recipe that I’m recommending to my sister in law who loves making kebabs.

  2. I am bookmarking all this kebab recipes of yours. My daughter and husband are hard core chicken lovers, and I am always on the look out for new recipes for them. And this kebab looks yum.

  3. I’m going to make this tonight. I pretty much am already marinating chicken keema with the same spices but I never thought of adding cream. I add mayo in lieu of eggs to my kabobs to keep them moist. I will add a little cream ground almonds before I form the kabobs and see how it goes.

    1. Thank you so much for stopping by the blog, dear Shana! Looking forward to your feedback. Mayo sounds like a cool idea.

    1. Aww thank you, dearest Shoshanna ? Kebabs do have that kind of romance attatched to them for me too. I think it’s the open fire and amazing aroma that works it’s magic ?

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