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Chicken kebab of India and Pakistan From Wikipedia, the free encyclopedia
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]
 | This article needs additional citations for verification. (September 2021) |
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] |
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.
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]
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