Chicken Reshmi Kebab
Tender, creamy chicken kebabs with a mild, aromatic spice blend, grilled until charred at the edges. Served with flatbread, lime, and fresh tomatoes for a simple weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 380
- Protein
- 35g
Ingredients
- 1.5 lb chicken breast
- ½ cup plain yogurt
- 3 cloves garlic
- 1 inch ginger
- 1.5 tsp garam masala
- 1 tsp salt
- 2 tbsp vegetable oil
- 4 pieces flatbread
Instructions
- 1
Cut the 1.5 lb chicken breast into chunks and place in a food processor. Add 0.5 cup yogurt, 3 garlic cloves, 1 inch ginger (peeled), 1.5 tsp garam masala, and 1 tsp salt. Pulse until smooth and paste-like, about 1 minute.
- 2
Transfer the mixture to a bowl, cover, and refrigerate for 15 minutes to let the flavors meld.
- 3
With wet hands, shape the mixture into 8 oval patties, about 3 inches long and 1 inch thick.
- 4
Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the patties in a single batch (do not crowd) and cook until browned and cooked through, about 4-5 minutes per side. The kebabs should feel firm and have dark char marks.
- 5
Serve the kebabs hot with 4 pieces of flatbread, lime wedges, and cherry tomatoes on the side. Squeeze lime over the kebabs before eating.
Tools you’ll need
- food processor
- large skillet
- mixing bowl
- measuring spoons
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