If you’ve watched my Chicken Reshmi Kabab video on YouTube, this is the complete written recipe with exact measurements, timings, and the small details that don’t fit in a video. And if you haven’t watched it yet — it’s right below, because seeing the texture of the mince and the color on the grill makes this recipe much easier to get right the first time.
Reshmi means “silky” — and that’s the entire test of this kabab. A real restaurant-style Reshmi Kabab is pale golden, mildly spiced, and so tender it almost collapses when you bite into it. No red chili heat, no coarse chewy texture. If your kabab is spicy or grainy, it’s a seekh kabab wearing the wrong name.
This recipe comes straight from Khyber Shinwari Restaurant on the M9 Karachi–Hyderabad Motorway — and their secret is not one magic ingredient. It’s three things working together: ultra-fine chicken mince, cashew-cream richness, and charcoal smoke at the end. This recipe covers all three, exactly as shown in the video.
📍 Where to Eat the Original in Karachi
Restaurant: Khyber Shinwari Restaurant – Karachi Highway
Address: M9 Karachi–Hyderabad Motorway, Sector 4-B, Gadap Town, Karachi
Phone: 0300-4472345
Timings: Daily 7:00 PM – 2:00 AM (Fri–Sat till 3:00 AM)
Location: Open in Google Maps
Can’t make it to the highway? The full recipe below lets you recreate this exact taste at home.
Watch the complete recipe above before you start cooking.
What Makes This Chicken Reshmi Kabab Recipe Special
Paste-Fine Mince: The chicken is processed until almost smooth — this is what creates the silky texture that gives Reshmi Kabab its name. Coarse mince is the #1 reason home versions fail, so this recipe treats the grind as the most important step, not an afterthought.
Cashew Paste and Fresh Cream: This combination keeps the kabab moist on the grill and gives it the rich, mild flavor that restaurants charge a premium for. The cashew paste also contributes to the signature “reshmi” softness, so every bite melts rather than chews.
White Pepper, Not Red Chili: The spicing is deliberately gentle — green cardamom, roasted cumin, and white pepper — so the creamy chicken flavor stays in front. This is what separates a true Reshmi Kabab from an ordinary seekh kabab.
Dhungar (Charcoal Smoke): Even if you cook these in a pan, two minutes of smoke infusion at the end delivers the BBQ-restaurant aroma. It’s the finishing touch used in the commercial kitchen, and it works exactly the same at home.
Ingredient Notes (Read Before You Start)
Chicken: Boneless thigh gives juicier kababs; breast works too if you don’t reduce the cream. Either way, process the mince until it’s nearly a paste.
Onion: Chop it fine, then squeeze it in a muslin cloth until dry. Wet onion is the #1 reason kababs break on skewers.
Cashew paste: Soak cashews in warm water for 15–20 minutes, then blend with a splash of milk until completely smooth. Don’t skip this — it’s the difference between “good” and “restaurant.”
Besan (roasted gram flour): Toast it lightly in a dry pan first. Raw besan tastes chalky; toasted besan binds the mixture and adds a faint nutty note.
7 Secrets for the Perfect Chicken Reshmi Kabab Restaurant Style
- Mince matters most. Pulse the chicken in a food processor until almost paste-like. This single step decides the texture.
- Marinate 2–4 hours minimum — overnight is even better. The flavors need time to penetrate the chicken.
- Never skip the cashew paste. It carries the creaminess and stops the kabab from drying out on the grill.
- Chill the mixture for at least 30 minutes before shaping. Cold mixture holds the skewer; warm mixture slides off.
- Oil your hands and shape gently. Overworking the meat makes the kababs dense and rubbery instead of tender.
- Medium-low heat, frequent turning, ghee basting. High heat burns the outside while the inside stays raw.
- Finish with dhungar. Hot charcoal plus a few drops of ghee under a tight lid for 2–3 minutes gives authentic BBQ smoke — even from a frying pan.
| Common Mistake | Pro Fix | Why It Matters |
|---|---|---|
| Using coarse chicken mince | Process until very smooth, almost paste-like | Coarse mince gives a grainy texture — not the silky “reshmi” consistency |
| Wet onion in the mixture | Squeeze the chopped onion completely dry | Excess moisture makes kababs slide off or break on the skewer |
| Skipping the chill step | Refrigerate the mixture before shaping | A warm mixture won’t hold its shape during cooking |
| Cooking over very high heat | Medium-low heat, turn often, baste with ghee | High heat burns the exterior before the interior cooks through |
| Too little fat or cream | Keep the full cream and cashew paste as written | Low fat means dry, crumbly kababs with no signature richness |
Storage and Serving
Cooked kababs keep in an airtight container in the refrigerator for up to 3 days — reheat gently in a pan on low heat so they stay soft. The uncooked mixture can be frozen for up to 1 month; thaw overnight in the refrigerator before shaping. For a spicier version add more green chilies, and for extra richness mix in a tablespoon of grated cheese. Serve hot off the skewer with mint raita, sliced onions, and a squeeze of lemon.
The Complete Chicken Reshmi Kabab Recipe
Note: In the video, these kababs are made in a larger commercial quantity at the restaurant. The recipe card below is the same recipe scaled for home cooking — the ratios and taste are exactly the same. For a bigger gathering, simply multiply all the ingredients.
Serving Ideas
For a full BBQ spread, pair these with my Bihari Kabab — where Reshmi is silky and mild, Bihari is smoky and spiced, and together they cover the whole table. If you love creamy chicken BBQ, my Chicken Malai Boti is Reshmi Kabab’s closest cousin and uses many of the same techniques.
For a complete Eid or dawat menu, add Karachi Beef Biryani or the Degi White Beef Biryani as the main rice dish. And if you prefer a rustic, spicier patty-style kabab, try the Peshawari Chapli Kabab next. For curry lovers, the Cholistani Chicken Karahi and Green Chicken Karahi both pair beautifully with these kababs.
Chicken Reshmi Kabab Restaurant Style
Ingredients
Method
- Ensure your chicken mince is very fine. If not, pulse it a few times in a food processor until it reaches a smooth, almost paste-like consistency. This is crucial for the ‘silky’ texture.
- Finely chop the onion and squeeze out any excess water using a muslin cloth or paper towel. Excess moisture can make the kababs difficult to bind.
- For the cashew paste, drain the soaked cashews and blend them with 2 tablespoons of milk or water until you get a very smooth, creamy paste.
- In a large mixing bowl, combine the finely ground chicken mince, squeezed chopped onion, chopped green chilies, ginger-garlic paste, fresh cream, chopped fresh coriander, cashew paste, salt, white pepper powder, green cardamom powder, roasted cumin powder, garam masala powder, and roasted gram flour (besan).
- Mix all ingredients thoroughly with your hands, kneading the mixture for 5-7 minutes until it’s well combined and slightly sticky. This helps activate the binding agents and distribute flavors evenly.
- Cover the bowl and refrigerate the mixture for a minimum of 2-4 hours to allow the flavors to meld and the mixture to firm up. For best results, marinate overnight.
- Moisten your hands with a little oil or water. Take a small portion of the marinated mixture and shape it into cylindrical kababs around skewers, or flatten them into small patties if pan-frying.
- If grilling: Preheat your grill to medium heat. Lightly brush the kababs with oil or ghee and grill for 3-5 minutes per side, turning frequently, until cooked through, golden brown, and slightly charred. Avoid high heat — it burns the outside before the inside cooks.
- If pan-frying: Heat 1-2 tablespoons of oil or ghee in a non-stick pan over medium heat. Place the kababs in the pan, ensuring not to overcrowd. Cook for 4-6 minutes on each side, turning occasionally, until golden brown and cooked through.
- For optional smoke infusion (Dhungar): Once the kababs are cooked, place them in a heatproof dish or back into the pan. Heat a small piece of charcoal until red hot. Place it in a small, heatproof bowl (like a piece of foil) amidst the kababs. Drizzle 1/2 teaspoon of oil or ghee over the hot charcoal and immediately cover the dish tightly. Let it smoke for 2-3 minutes to infuse that authentic smoky aroma.
- Garnish with fresh coriander and serve hot with your favorite accompaniments like naan, paratha, mint raita, and a fresh salad.
Video
Notes
Frequently Asked Questions (FAQs)
What makes Reshmi Kabab different from other chicken kababs?
Reshmi Kabab stands out due to its incredibly fine mince, creamy texture, and milder spice profile. Unlike spicier or coarser kababs, Reshmi kababs focus on tenderness and a delicate blend of aromatic spices, often incorporating cream or cashew paste for that signature silky mouthfeel.
Can I make Chicken Reshmi Kabab without a grill?
Absolutely! You can easily pan-fry them in a non-stick pan with a little oil or ghee over medium heat until they are golden brown and cooked through. For an authentic smoky flavor, you can use the “dhungar” (charcoal smoke) method at the end, even for pan-fried kababs.
Why do my kababs break when I cook them?
Kababs often break if the mixture is too wet, not kneaded enough, or if it hasn’t been chilled properly. Ensure you squeeze out excess water from the onion and chicken mince, use roasted gram flour (besan) as a binder, and always chill the mixture for at least 2 hours before shaping.
What is the best way to get finely minced chicken?
The best way is to ask your butcher to grind boneless chicken thighs or breasts twice. If that’s not possible, cut chicken into small cubes and pulse it in a food processor until it forms a very fine, paste-like consistency, being careful not to over-process it into a liquid.
Can I prepare the kabab mixture ahead of time?
Yes, preparing the kabab mixture ahead of time is highly recommended! You can make the mixture and refrigerate it for up to 24 hours. This allows the flavors to deepen and the mixture to firm up, making it easier to shape and resulting in more flavorful kababs. You can also freeze the raw mixture for longer storage.
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