Chicken Reshmi Kebab


  • 500 gm boneless chicken, cut into 1” cubes
  • 1 cup hung curd
  • 2 tsp ginger garlic paste
  • 1/2 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1/2 cup cashew almond paste
  • 2 tbsp fresh cream
  • Juice from 1/2 lime
  • Salt to taste
  • 1/2 red bell pepper, diced
  • 1/2 green capsicum, diced
  • 1/2 yellow bell pepper, diced
  • 1 large onion, diced and layers opened
  • 2 tbsp butter


  1. Marinate the chicken with the next 8 ingredients and refrigerate for at least 6 hours or overnight
  2. Soak wooden skewers in water for 1 hour
  3. Skewer the chicken alternately with bell peppers and onions, keeping a little distance between the meat and the vegetables
  4. Heat 1 tbsp butter in a grill pan.
  5. Keep the flame low and cook one side for 5 minutes
  6. Baste the chicken with melted butter occasionally
  7. Cook for about 20 minutes turning the skewers occasionally till done.
  8. Sprinkle chaat masala and serve with green chutney, onion rings and lime.

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