Chicken Reshmi Kebabs

4-6 Servings

1 hour 30 minutes active

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Mughlai cuisine combines Indian, Central Asian and Persian influences, and reshmi is one such dish. The word reshmi translates from Hindi as “silk” and is an apt descriptor of the rich, tender texture of the chunks of chicken breast after they marinate in a blend of nuts (we like cashews), yogurt, ginger and garlic. The kebabs are best grilled over a live fire, but if you prefer (or need) to cook them indoors, heat the broiler with a rack about 4 inches from the element. Place the skewers on a foil-lined rimmed baking sheet and broil until well charred, about 10 minutes, flipping the skewers halfway through. Serve with warmed flatbread and/or basmati rice.




Don’t marinate the chicken for less than 30 minutes. That’s the minimum amount of time it takes for the ingredients to have a tenderizing effect on the meat.

1 hour

30 minutes active


  • ¾

    cup unsalted cashews

  • 2

    tablespoons grapeseed or other neutral oil


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Frank U.
June 26, 2022
Tender chicken
The yoghurt does its job to tenderise the meat. It’s a flavourful easy dish that we enjoyed with greens and rice.
Frank E.
March 16, 2023
Freeze the Marinade
In the process of making this so rating is provisional. It seemed that the recipe makes a bit more marinade than is needed to coat the chicken. I am wondering if the marinade could be frozen which would make a second meal even quicker for a Tuesday night.
Eric R.
July 1, 2022
Will make again soon
Really good - made exactly as written. I have a gas infrared broiler, which worked a treat for this. I made accompaniments from this site of Turkish Flatbread and Zucchini & Chickpea Salad with Tahini Yogurt. Super dinner.
Tamara G.

5 stars. Nutty and piquant at the same time. The chicken was so tender with complex flavors. The curry sauce on top was lemony warm delicious.

Patricia R.

Just made this tonight and it was amazingly delicious. I grilled lemon wedges & served the Reshmi gyros style and I already can’t wait for lunch tomorrow; I’m serving rice with the leftover chicken and curry sauce.

Pete T.

This is a new go-to chicken recipe at our house. We use FAGE yogurt which is pretty thick. This caused the mixture to bridge over the blender blades. A splash of milk helped the blades stay in contact with the mixture.

Diana L.

I made it for dinner tonight. It was SO GOOD. My family LOVED IT. The only thing I would do differently next time is to use a small (3-4 cups) food processor and not the blender. It got stuck and I had a difficult time blending everything together. I will definitely make this again. I have used chobani plain non fat yogurt two times now and it comes out perfect each time.

Nathan B.

Great recipe. So easy and delicious. I wish they also provided the instructions for grilling

Lori O.

Easy and delicious. The chicken is so moist and flavorful and the curry sauce and scallions are perfect with it. I blended the marinade in a food processor based on previous comments. Served with Naan.

Jen C.

Very easy and very delicious. Great weeknight meal as it comes together so quickly.