Reshmi kabab

Reshmi kabab is a chicken kebab commonly eaten ^{[citation needed]} in India and Pakistan. Made with boneless chicken, it is cooked by marinating chunks of meat in curd, cream, cashew nut paste, spices and then grilled in tandoor.^[3]

Reshmi kabab

Reshmi kabab served on foil sheet and accompanied by salads.
Type	Kebab
Course	Starters
Place of origin	Indian Subcontinent
Region or state	Indian Subcontinent
Associated cuisine	Pakistan, India
Serving temperature	Hot [1]
Main ingredients	Chicken
Ingredients generally used	Cashews, Almonds and Malai
Variations	Reshmi Malai Kabab[2]

Etymology

The Hindi-Urdu word 'Reshmi' means 'silk', known for the kabab's smooth texture. Its nickname 'Reshmi Malai Kabab' has an extra word added 'Malai', which means 'creamy' in Hindi-Urdu.^[4] The word 'Malai' is also seen in Malai Kofta, another South Asian dish.

Description

Reshmi kababs have a crusty upper layer and a soft interior. Mughal culinary influence can be seen in the usage of a lot of cream and cashews.^[3]

Reshmi kababs are often served with chutney, specifically Mint Chutney, and with salads of grated carrots, cucumber and onions.^[5]

The use of curd, cream, cashew nuts and spices as marinade gives Reshmi kababs their unique taste. The time-span in which it is cooked is considered as a crucial concept which determines its taste.^[6]

See also

• List of kebabs

Further reading

• https://www.crazymasalafood.com/top-20-delicious-and-irresistible-north-indian-food/
• https://www.indiatimes.com/news/india/the-1000-year-history-of-the-kebab-on-your-plate-251253.html
• https://foodiesterminal.com/chicken-reshmi-kabab-recipe/
• https://zaiqedar.blogspot.com/2022/12/reshmi-kabab-recipe.html