Reshmi kabab facts for kids
Reshmi kabab served on foil sheet and accompanied by salads.
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| Type | Non-vegetarian | ||||||
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| Course | Starters | ||||||
| Associated national cuisine | North Indian cuisine | ||||||
| Created by | Mughal Empire | ||||||
| Serving temperature | Hot | ||||||
| Main ingredients | Chicken pieces | ||||||
| Ingredients generally used | Cashews, Almonds and Malai | ||||||
| Variations | Reshmi Malai Kabab | ||||||
| 293 kcal (1227 kJ) | |||||||
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Reshmi kabab is a famous non-vegetarian chicken kebab commonly eaten in India and Pakistan.
It certainly has a lot of Mughal influence which can be seen in the process of cooking that uses a lot of cream and cashew nut. Made with boneless chicken, it is cooked by marinating chunks of meat in curd, cream, cashew nut paste, spices and then grilled in tandoor. It has a crusty upper layer and a soft inside.
Etymology
The Indian word 'Reshmi' means 'silk', known for the kabab's smooth texture. It's nickname: 'Reshmi Malai Kabab' has an extra word added: Malai, which means creamy in English. The word 'Malai' has its dominance on another Indian dish, Malai Kofta, which is a North-Indian Dish.
Served with
Chutneys, an Indian variant of sauces, accompanied by Reshmi (Malai) kabab are:
It is also served with salads of grated carrots, cucumber and onions, as used popularly.
Taste
The use of curd, cream, cashew nuts and spices as marinade gives its unique taste. In fact, the words 'Reshmi' and 'Malai' is used to indicate the use of curd and cream. The marination of this kabab is so juicy and tender that really turns into a mouth melting kabab dish. The timespan in which it is cooked is considered as a crucial concept which determines its taste.
