Reshmi Kabab

Reshmi Kabab Recipe from Bangladesh | Delicious Chicken Kabab

Region / culture: Bangladesh | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Reshmi Kabab is a popular Indian dish made with minced chicken and a blend of aromatic spices. These kababs are known for their smooth and creamy texture, making them a favorite among food enthusiasts.

History

Reshmi Kabab originated in the Mughal era in India, where it was served to royalty as a delicacy. The word "reshmi" translates to "silken" in English, referring to the smooth and tender texture of the kababs.

Ingredients

2 lb (907 g) boneless chicken
4 medium-sized onions
2" ginger
8 cloves garlic
1 bunch of coriander (cilantro) leaves
1 tsp cumin (jeera) seeds
white pepper to taste (1 tsp)
1 tsp garam masala
2 eggs
salt to taste
for garnish: lemon and spring onions

How to prepare

Mince the chicken.
Grind all the ingredients together, except for the eggs and salt.
Mix in the eggs and salt.
Shape the mixture into sausages, then place them on skewers and cook them over a charcoal fire or in a rotisserie until tender.
Garnish with onions and lemon.

Variations

Substitute chicken with lamb or beef for a different flavor.
Add chopped green chilies for a spicy kick.
Use yogurt in the marinade for a tangy twist.

Cooking Tips & Tricks

Make sure to mince the chicken finely for a smoother texture.

- Marinate the chicken mixture for at least an hour to allow the flavors to meld together.

- Cook the kababs over a charcoal fire for an authentic smoky flavor.

- Garnish with fresh spring onions for a pop of color and flavor.

Serving Suggestions

Serve Reshmi Kabab with mint chutney, naan, and a side of salad for a complete meal.

Cooking Techniques

Grind the ingredients to a smooth paste for a creamy texture.

- Cook the kababs over a charcoal fire for an authentic smoky flavor.

Ingredient Substitutions

Use ground chicken instead of minced chicken for convenience.

- Substitute white pepper with black pepper for a different flavor profile.

Make Ahead Tips

Prepare the chicken mixture in advance and refrigerate it for up to 24 hours before shaping and cooking the kababs.

Presentation Ideas

Arrange the Reshmi Kababs on a platter with lemon wedges and fresh cilantro for a visually appealing presentation.

Pairing Recommendations

Serve Reshmi Kabab with a side of fragrant basmati rice and raita for a complete meal.

Storage and Reheating Instructions

Store leftover Reshmi Kabab in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven before serving.

Nutrition Information

Calories per serving

Each serving of Reshmi Kabab contains approximately 200 calories.

Carbohydrates

Each serving of Reshmi Kabab contains approximately 2 grams of carbohydrates.

Fats

Each serving of Reshmi Kabab contains approximately 10 grams of fats.

Proteins

Each serving of Reshmi Kabab contains approximately 25 grams of proteins.

Vitamins and minerals

Reshmi Kabab is a good source of vitamin B12, niacin, and selenium.

Alergens

Reshmi Kabab contains eggs and may not be suitable for individuals with egg allergies.

Summary

Reshmi Kabab is a high-protein dish that is low in carbohydrates and rich in essential vitamins and minerals.

Summary

Reshmi Kabab is a flavorful and aromatic dish that is perfect for special occasions or weeknight dinners. With a creamy texture and a blend of spices, these kababs are sure to impress your guests.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. I was just a young girl, eager to learn the art of cooking from my mother. We were hosting a dinner party for some close friends and my mother decided to make Reshmi Kabab as the appetizer. I watched intently as she prepared the dish, marinating the chicken in a blend of yogurt, spices, and herbs before grilling it to perfection.

As the guests arrived, the aroma of the kababs filled the air and I couldn't wait to taste them. With one bite, I was hooked. The tender chicken, infused with the flavors of ginger, garlic, and garam masala, melted in my mouth. It was unlike anything I had ever tasted before.

After the dinner party, I begged my mother to teach me how to make Reshmi Kabab. She smiled and handed me a worn notebook filled with recipes passed down from generations. The recipe for Reshmi Kabab was written in her elegant handwriting, detailing every step and ingredient needed to recreate the dish.

I spent hours practicing in the kitchen, honing my skills and perfecting the recipe. I experimented with different variations, adding a touch of lemon juice here, a pinch of cumin there, until I found the perfect balance of flavors.

Over the years, I continued to make Reshmi Kabab for family gatherings, dinner parties, and special occasions. Each time, it was met with rave reviews and requests for the recipe. I shared it willingly, passing on the knowledge and tradition to the next generation.

As I grew older, I realized that cooking was more than just a hobby for me. It was a way to connect with my heritage, to preserve the flavors and traditions of my ancestors. Each time I made Reshmi Kabab, I felt a sense of pride and accomplishment, knowing that I was carrying on a legacy that had been passed down through generations.

Now, as I sit in my cozy kitchen, surrounded by the comforting scents of spices and herbs, I am grateful for the memories and experiences that have shaped me into the cook I am today. The recipe for Reshmi Kabab is more than just a dish to me - it is a reminder of the love and dedication that goes into creating something truly special.

So, the next time you gather around the dinner table with your loved ones, I encourage you to try your hand at making Reshmi Kabab. Let the flavors transport you to a place of warmth and nostalgia, where every bite is a celebration of tradition and family. And remember, the true secret to a great dish lies not just in the ingredients, but in the love and care you put into making it. Happy cooking!