Reshmi Kabab

These make and store restaurant style reshmi kababs are the best thing you will make at home. Just in time to make and store for ramzan. #HappyCookingToYou #FoodFusion #StayHome

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  • Mozzarella cheese grated 2 tbs
  • Cheddar cheese grated 2 tbs
  • Cream 3 tbs
  • Hara dhania (Fresh coriander) 1 tbs
  • Pyaz (Onion) 3 medium
  • Chicken boneless cubes ½ kg
  • Podina (Mint leaves) 2 tbs
  • Hara dhania (Fresh coriander) 2 tbs
  • Adrak lehsan paste (Ginger garlic paste) 2 tbs
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Baking soda ¼ tsp
  • Sabut dhania (Coriander seeds) crushed 1 tbs
  • Zeera (Cumin seeds) roasted & crushed 1 tbs
  • Lal mirch (Red chili) crushed 1 tsp
  • Garam masala powder 1 tsp
  • Khopra (Desiccated coconut) 1 tbs
  • Namak (Salt) 1 & ½ tsp or to taste
  • Hari mirch (Green chillies) 3-4
  • Makhan (Butter) 2 tbs (room temperature)
  • Cheddar cheese grated 3 tbs
  • Mozzarella cheese grated 3 tbs
  • Cream 2 tbs
  • Cooking oil 1-2 tbs


In a spice mixer,add mozzarella cheese,cheddar cheese,cream,fresh coriander & blend well.Cream & cheese sauce is ready!

In a chopper,add onion & chop well.

On a bowl,place muslin cloth,add chopped onion and squeeze out excess water with the help of the hands & set aside.

In a chopper,add chicken,mint leaves,fresh coriander,squeezed onion,ginger garlic paste,red chili powder,baking soda,coriander seeds,cumin seeds,red chilli crushed,garam masala powder,desiccated coconut,salt,green chillies,butter,cheddar cheese,mozzarella cheese,cream & chop until well combined and refrigerate 1 hour.

Dip hands in water & take a mixture (55g) and make kababs of equal sizes on wooden skewer (makes 14-15).

On griddle,add cooking oil and fry kababs on medium flame from all sides until golden brown (approx. 5-6 minutes) and apply prepared cream & cheese sauce generously on all sides in between.

Serve with chutney!

How to Store?

On griddle,add cooking oil & partially fry kababs on medium flame from all sides for 2-3 minutes apply prepared cream & cheese sauce on all sides in between.

Let it cool.

Store partially cooked kababs in an airtight container for up to 1 month in freezer.

Don’t freeze,uncooked reshmi kababs.

Recipe By: Seema Hanif

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