Chicken Reshmi Kabab


  • Boneless chicken: ½ kg
  • Sabz Dhaniya (Green Coriander): 2-3 tbs
  • Podina (Mint Leaves): 2-3 tbs
  • Sabz Mirchen (Green Chillies): 3-4
  • Piyaz (Onion): 1 medium
  • Lehsan (Garlic) paste: 1 tsp
  • Bread slice: 1
  • Makhan [Butter]: 1 tbs
  • Cream [Balai]: 2 tbs
  • Pissi Laal Mirchen (Red Chilli powder): 1 tsp
  • Namak (Salt): ¾ tsp
  • Haldi (Turmeric powder): ¼ tsp
  • Javitri (Mace) powder: 1-2 pinch
  • Darchini (Cinnamon) powder: ¼ tsp
  • Nariyal ka Burada (Coconut powder): 1½ tbs
  • Oil: 2-3 tbs


Step 1: Add Sabz Dhaniya (Green Coriander), Sabz Mirchen (Green Chillies), Podina (Mint Leaves), Piyaz (Onion), and Bread slice in a chopper and chop well.

Step 2: Add Chicken, Pissi Laal Mirchen (Red Chilli powder), Namak (Salt), Haldi (Turmeric powder), Darchini (Cinnamon) powder, Javitri (Mace) powder, Nariyal ka Burada (Coconut powder), Makhan [Butter], Cream [Balai], and Lehsan (Garlic) paste in the chopper and chop well. Give coal smoke for 2 minutes.

Step 3: Grease hands with oil and make kabab shape as shown in the video.

Step 4: Add 2 tbs of oil on grill/frying pan, cook kabab at low flame for 4-5 minutes. [Press slightly to give proper shape as shown in the video]

How to store?

Cook kababs for 2-3 minutes at medium to low flame [half cook]. Store in air-tight containers. Can be stored for up to 2 months.