Reshmi (Malai) Kebab is a classic India / Pakistan dish that rewards attention to texture, heat, and serving balance.
Use this guide to follow the ingredients, method, and serving pattern that suit Reshmi (Malai) Kebab best at home.
Reshmi means "silken" in Urdu, and everything about this kebab is engineered toward that single word. A Mughlai invention polished in the kitchens of Delhi and Kolkata, it takes chicken — always chicken, always pale — and wraps it in a white marinade of thick cream, cashew paste, grated cheese, egg white and green cardamom. No chilli powder, no turmeric, nothing that would stain it: the reshmi (or malai, "cream") kebab is deliberately mild, aromatic rather than hot, which makes it the dish tandoori chefs use to win over children and spice-shy guests. The cashews and cheese are not garnish; they are insulation. Their fat coats every fibre of the breast meat so that even in the brutal heat of a tandoor or broiler, the chicken emerges ivory, wobbling-tender and rich.
Also known as: Reshmi Kabob, Malai Tikka, Creamy Chicken Kebab, Mild Chicken Recipe, Kid Friendly Kebab
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Watch It Made
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Source: Spice Eats
Published January 26, 2021
Restaurant-style reshmi kabab: chicken marinated in cream, cheese, cashew paste, and white pepper, skewered and grilled until silky with light charring.
Embedded from YouTube for reference. This video is not owned, relicensed, or distributed by How To Make A Kebab.
View Original VideoIngredients
Origin: India / PakistanStyle: Chunked skewer stylePrep time: 4hBest with: Regional garnishes that match the dish
- 1kg Chicken Breast (Cubed)
- 1/2 cup Heavy Cream (Malai)
- 2 tbsp Cashew Nut Paste
- 1 tbsp Grated Cheese
- Green Chilies (for heat without color)
- White Pepper (to keep it white)
How To Make Reshmi (Malai) Kebab
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1
PASTE: Grind cashews and green chilies.
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2
MARINADE: Mix cream, cheese, nut paste, ginger-garlic, white pepper. NO RED CHILI or TURMERIC.
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3
COAT: Cover chicken. Marinate 4h.
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4
GRILL: Cook gently. It burns easily due to cream/nuts.
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5
BASTE: Brush with butter/cream mix.
Chef note: The color must remain white/creamy. Do not brown it too much.
Go Deeper · the full story
About this recipe
Why this recipe works
Why This Recipe Works
- Reshmi (Malai) Kebab works best when the core ingredients stay clear and balanced: 1kg Chicken Breast (Cubed), 1/2 cup Heavy Cream (Malai), 2 tbsp Cashew Nut Paste.
- Its character depends on respecting the texture, shaping, and heat that this style expects.
- The final result improves when the cooking and the serving style are treated as one complete dish rather than separate steps.
Serving, storage & reheating
Serving Notes
Serve Reshmi (Malai) Kebab with the breads, garnishes, or grilled sides that match its regional style.
Keep the plate simple enough for Reshmi (Malai) Kebab to stay central, then add breads, vegetables, or sauces that support the main flavors.
If you are building a fuller meal, pair it with one bread or side from the same regional family instead of mixing too many competing elements.
Common mistakes to avoid
Common Mistakes
- Rushing the preparation before Reshmi (Malai) Kebab has the texture and structure it needs.
- Using the wrong heat level and losing the balance between browning outside and tenderness inside.
- Serving it without the bread, garnish, or plating details that make the recipe feel complete.
Frequently Asked Questions
What matters most when making Reshmi (Malai) Kebab?
Focus on the texture, cooking method, and serving balance first, because those details define whether Reshmi (Malai) Kebab feels convincing.
Can I prepare Reshmi (Malai) Kebab ahead of time?
You can prepare parts of Reshmi (Malai) Kebab ahead of time, then finish cooking and serving closer to the meal for the best texture. The current prep window is about 4h.
What should I serve with Reshmi (Malai) Kebab?
Serve Reshmi (Malai) Kebab with the breads, garnishes, or grilled sides that match its regional style.
Can I cook Reshmi (Malai) Kebab in the oven?
Yes, but use high heat and aim for browning, not gentle baking. A broiler, hot tray, or cast iron pan helps create the edge color that a kebab needs to taste finished.
How long should I marinate Reshmi (Malai) Kebab?
Marinate long enough for seasoning to cling and penetrate, but do not let acidic or tenderizing ingredients destroy the texture. Thin pieces need less time than thick cubes or larger cuts.
Why is my Reshmi (Malai) Kebab dry?
Dryness usually comes from lean meat, pieces cut too small, low heat that cooks too slowly, or overcooking after the surface has already browned. Use the right cut and pull the kebab before it tightens completely.
Keep Cooking
Build The Full Plate
Technique And Support Guides
Meat guide
Best Meat For Kebab
Choose the best meat for kebab, kabob, and kabab based on fat ratio, cut, grind, and cooking style for skewers, wraps, and plates.
Technique guide
How To Keep Kebab On The Skewer
Learn how to keep kebab on the skewer with the right fat level, onion handling, kneading, skewer shape, and grill timing.
Equipment guide
Metal Vs Wooden Skewers For Kebab
Understand when to use metal or wooden skewers for kebab, plus why flat skewers matter for minced kebab and how oven use changes the choice.
Meat guide
Best Cut For Shish Kebab
Choose the best cut for shish kebab with a practical guide to lamb, beef, and chicken options, cube size, fat balance, and what actually stays juicy on skewers.
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