Reshmi Kebab
These fragrant chicken kebabs hail from North India. Todd Coleman

These fragrant chicken kebabs hail from North India. This recipe first appeared in our May 2011 issue, with the article The World of Satay.

Yield: makes 6 Skewers


  • 1 14 lb. ground chicken
  • 2 tbsp. finely chopped garlic
  • 2 tbsp. finely chopped ginger
  • 1 tbsp. hot paprika
  • 14 cup blanched almonds
  • 1 12 tbsp. heavy cream
  • 1 tbsp. garam masala
  • 34 tsp. ground cardamom
  • 34 tsp. ground allspice
  • 1 egg white, lightly beaten
  • 2 tbsp. canola oil
  • 1 yellow onion, minced
  • Kosher salt and freshly ground black pepper, to taste


  1. In a bowl, mix chicken, garlic, ginger, and paprika; let sit 30 minutes. Place almonds in a bowl and cover with boiling water; let sit 10 minutes. Drain and puree in a food processor with cream, garam masala, cardamom, allspice, and egg white; transfer to chicken mixture. Heat oil in a 2-qt. saucepan over medium heat; add onions and cook, stirring, until deeply caramelized, about 8 minutes. Stir into chicken mixture; season with salt and pepper.
  2. Build a hot charcoal fire in a grill. Divide chicken mixture into 6 portions; form each around the length of a flat metal skewer. Grill, turning, until charred, 4–5 minutes.