Reshmi Kabab Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Reshmi Kabab Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Reshmi Kabab Masala Recipe | Chef Sanjyot Keer | Your Food Lab

Written recipe for Reshmi kebab masala

Prep time: 1.5 hours
Cooking time: 45 mins
Serves: 4

For making chicken tikka
• Chicken 500 gm
• Salt to taste
• Black pepper 1/4th tsp
• Garlic paste 1 tbsp
• Ginger paste ½ tbsp
• Hung curd 3/4th cup
• Fresh cream ½ cup
• Almond paste 2 tbsp
• Green chilli paste 1 tsp
• Garam masala 2 tsp
• Kasuri methi 1 tsp
• White pepper powder 1/4th tsp
• Salt to taste
• Fresh coriander leaves 1 tbsp (chopped)
• Corn starch 1 tbsp
• Live charcoal + oil
• Bamboo skewers as required
• Ghee 2 tbsp
• Slice the chicken breast from between and further slice the chicken into thin slices, transfer it to a mixing bowl, add salt & pepper, ginger paste and garlic paste, mix and marinate the chicken for 15 minutes.
• In a separate bowl, add hung curd, fresh cream, almond paste, green chilli paste, garam masala, kasuri methi, white pepper powder, salt and fresh coriander, mix well, add corn starch and add the marinated chicken, mix and coat the second marination properly, marinate the chicken for at least 1 hour.
• Place a bowl in the centre and Place a live charcoal in it and add few drops of oil, cover and smoke for 3-4 minutes. Discard the coal.
• Skew the marinated chicken in the bamboo skewers.
• Heat a pan on medium heat, add ghee and grill the chicken from all the sides for 3-4 minutes. Keep aside for later use.

For making gravy
• Ghee 3 tbsp
• Whole spices:
• Bay leaf 1-2 nos.
• Green Cardamom 2-3 nos.
• Onion paste (paste of 3-4 medium size)
• Cashew nut paste 1/3rd cup
• Almond paste 1/3rd cup
• Jeera powder 1 tbsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Water 100 ml
• Garlic paste 1 tbsp
• Salt & pepper to taste
• Curd ½ cup (beaten)
• Freshly prepared chicken tikka
• Garam masala 1 tsp
• Kasuri methi 1 tsp
• Honey 1 tbsp
• Saffron infused milk 2 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh cream 3 tbsp
• Set a pan on medium heat, add ghee, green cardamom and bay leaf, sauté it for few seconds.
• Add onion paste and cook until golden brown. Add as splash of water if onions dry up.
• Add cashew nut paste and almond paste and cook for 3-4 minutes.
• Add jeera powder, coriander powder and red chilli powder, stir and cook for 2-3 minutes, add water, stir and cook further for 3-4 minutes.
• Add garlic paste, Salt & pepper to taste and cook for 5-6 minutes.
• Low down the flame and add the curd, keep stirring continuously as you add curd and cook until the oil separates.
• Add the chicken tikkas, mix gently and cook for another 5-6 minutes.
• Add garam masala, kasuri methi, honey and saffron infused milk mix well and cook further for 2-3 minutes, add some freshly chopped coriander leaves, fresh cream & mix well, cook for 2-3 minutes more.
• Your Reshmi kebab masala is ready to be served, serve it hot with paratha or naan of your choice.

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