Chicken reshmi kebabs
Silky, creamy chicken kebabs that stay soft inside with a light char outside.
- Time50 min plus marinating
- LevelEasy
- Costabout £1.46 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the yoghurt, cream, garlic and ginger paste, cornflour, white pepper, cumin, coriander, salt and lemon juice in a bowl.
- 2
Add the chicken and turn to coat. Cover and chill for at least 2 hours or overnight.
- 3
Heat the oven to 220°C (200°C fan), or heat the grill to high. Thread the chicken and onion wedges on to skewers.
- 4
Cook for 18 minutes, turning once and brushing with the melted butter, until the chicken is cooked through and lightly browned in places.
18 min - 5
Rest for 3 minutes. Serve with naan, salad and mint chutney.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.