Reshmi Kebab

Name: Reshmi Kebab
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 500 g minced chicken; 50 g almonds; 2 tbsp cream; 1 tsp white pepper; as needed ghee — for grilling; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken, kebab

Reshmi Kebab is a beloved staple on the barbecue platters of Pakistan, where the art of grilling is honed to perfection and the table is always set for sharing. This home version captures the essence of how a Pakistani family cook would prepare it, with a focus on hand-judged salt and generous use of fat, making it a cherished dish for gatherings.

Expect a melt-in-your-mouth texture, thanks to the cream and ground almonds that enrich the minced chicken. Each bite is subtly spiced with white pepper, offering a delicate warmth that pairs beautifully with the unmistakable richness of ghee. Enjoy it hot, straight from the grill, where its succulence is best appreciated.

Ingredients

500 gminced chicken
50 galmonds
2 tbspcream
1 tspwhite pepper
as neededghee — for grilling
to tastefine sea salt

Method

Begin by soaking 50 g almonds in hot water for about 15 minutes. This will soften them, making it easier to peel off their skins. Once soaked, remove the skins by gently squeezing each almond between your fingers. Set the peeled almonds aside.
In a blender, combine the peeled almonds, 500 g minced chicken, 2 tbsp cream, and 1 tsp white pepper. Blend until the mixture becomes a smooth paste. This blending process ensures that the kebabs will have a tender and creamy texture.
Transfer the chicken mixture to a large mixing bowl. Add fine sea salt to taste, mixing thoroughly with your hands to ensure even distribution. The salt will enhance the flavors and help bind the mixture.
Shape the chicken mixture into kebabs, roughly 2 inches in diameter and 4 inches long. Ensure they are compact and smooth to prevent them from falling apart during cooking. Place them on a tray lined with parchment paper.
Heat a generous amount of ghee in a large non-stick frying pan over medium heat. The ghee should be enough to coat the bottom of the pan, providing a rich flavor and preventing the kebabs from sticking.
Once the ghee is hot, carefully place the kebabs in the pan. Cook them in batches if necessary, ensuring not to overcrowd the pan. Fry each kebab for about 4-5 minutes on each side, turning gently to avoid breaking them. They are done when they are golden brown on the outside and have a firm texture.
Remove the kebabs from the pan and place them on a paper towel-lined plate to absorb any excess ghee. This step will keep the kebabs from being too greasy while retaining their rich flavor.
Finish by sprinkling a little more fine sea salt over the kebabs if desired. Serve immediately, while they are hot, with your choice of chutney or salad for a complete meal.