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] |
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]
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]