Reshmi Kebab

  • Serves

    makes 6 Skewers


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


  • 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


Step 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.

Step 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.

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