Reshmi kebab recipe might not be as visible as tikkis and shami kebabs, but it is still loved for its incredibly soft, creamy texture and mild flavour. The word ‘reshmi’ literally means ‘silky’, which perfectly describes the smooth, melt-in-the-mouth texture of this kebab. Usually, reshmi kebab is prepared with boneless chicken pieces, which are marinated in a creamy mixture (of yoghurt and cream) that softens the meat and enhances its delicate taste. A traditional reshmi kebab recipe uses a marinade made from yoghurt, fresh cream, cashew paste, ginger, garlic, lemon juice, and mild spices such as cumin, coriander, and garam masala. Sometimes almonds, cashews, or even cheese are added to enrich the marinade further. After marinating for several hours, the chicken is threaded onto skewers and grilled, roasted, or cooked on a stovetop until tender and slightly charred. The finished reshmi kebabs are usually served hot with mint chutney, onion rings, and lemon wedges, making them a popular starter at barbecues and festive meals. Because of their mild spice level and creamy marinade, the reshmi kebab recipe appeals to people who prefer less heat but still want rich flavour. Whether cooked in a tandoor, on a grill, or in a pan, these kebabs remain one of the most beloved creamy chicken kebab dishes in Indian cuisine.

Mutton Korma is a royal dish from Mughlai cuisine where meat is gently cooked in whole spices, barista, cashew paste, and aromatics. Traditionally slow-cooked, the korma develops a deep, layered flavour profile—spicy yet balanced, rich yet subtle. Mustard oil brings depth while kewra water adds its signature fragrant finish.

Chicken Malai Kofta (also known as Shahi Chicken Kofta) features succulent minced chicken balls delicately spiced with garam masala and ginger-garlic, simmered in an ambrosial gravy enriched with yoghurt, cashews, and cream. If you want to learn how to make Chicken Malai Kofta at home easily, try this simple recipe.