Silky Chicken Kebab – Reshmi Kebab

Makes 12


  • 50g/2oz broken raw cashew pieces
  • 2tbsps double cream
  • 25g/1oz mild cheddar cheese
  • 1 medium egg
  • 2.5cm/1-inch piece of root ginger, peeled and roughly chopped
  • 4 cloves garlic, skinned and roughly chopped
  • 450g/1lb boneless and skinless chicken breasts, roughly chopped, or minced chicken
  • ½tsp salt or to taste
  • 2 green chillies, roughly chopped (de-seeded if liked)
  • 15g/½oz coriander leaves including the tender stalks; roughly chopped
  • 1tsp garam masala
  • 25g/1oz butter, melted

Ground breasts of chicken with a silky texture and an enticing flavour imparted by a cashew-cream mixture and garam masala. The flavour is subtle yet deliciously assertive, allowing you to appreciate the taste of the different spices used as well as the succulent taste of the meat. Moulded into sausage shapes, butter-basted, grilled or griddled. Broken cashew nut pieces make a more economical choice.

Soak the cashews in boiling water for 20 minutes, drain and place in a food processor.
Add the cream, cheese, egg, ginger and garlic and grind the ingredients until the fine.

Add the remaining ingredients, except the butter, and blend until smooth. Transfer to a mixing bowl, cover and chill for 30 minutes.

Pre-heat the grill to high for 7-8 minutes or place a heavy frying pan or a ridged pan over a medium heat. If you are using the grill, line a grill pan with foil and brush with a little oil. Have a bowl of cold water ready.

Divide the chilled mixture into 12 equal sized portions and dip your hands into the bowl of cold water (This will stop the mixture sticking to your fingers when you are shaping the kebabs). Carefully shape each portion into a sausage shape

Arrange the kebabs on the prepared grill pan and place under the hot grill, approximately 15 cm/6-inch below the heat source. Cook for 2-3 minutes, baste them with half the melted butter and cook for 1 minute.Turn them over and cook for another2- 3 minutes.
Baste with the remaining melted butter and cook for a further minute. Remove and serv with a chutney of your choice and a garnish salad.

If you are cooking the kebabs on the stove top, shallow fry them for 7-8 minutes, turning them around regularly until they are lightly browned

Cook’s tip: The kebabs can be frozen before basting with butter. Defrost them and place under a pre-heated grill, baste with the butter and cook for 2 minutes on each side.