• Starter
  • 6 Servings
  • 4Spicy
  • 30 MinutesCook Time
  • Cuisine : Andhra Pradesh
Rate this recipe :

Reshmi kabab has its roots in the Mughalai cuisine. It is not commonly prepared in the households due to the absence of charcoal fire using an OTG.


2 cups of Boneless Chicken Pieces
½ tsp of Salt
½ tsp of Pepper
½ tsp of Chilli Powder
½ tsp of Dhania Powder
2 tsp of Jeera Powder
2 tsp of Lemon Juice
For Marinating 
1 tsp of Garlic Paste
1 tsp of Grated Ginger Few Coriander Leaves
1 tsp of Oil
2 nos. of Green Chillies
2 tsp of Besan
½ cup of Malai (fresh cream)
Pinch of Chicken Colour


prestige OTG Prestige OTG

Step By Step Method

  • Step 1

    Wash and squeeze the chicken pieces well.

    Step 2

    Add salt, pepper, chilli powder, dhania powder, jeera powder, lemon juice and prick the chicken well.

    Step 3

    Add a pinch of chicken colour and keep aside for marinating.

    Step 4

    Mix garlic paste, oil, grated ginger, green chillies, besan and make paste.

    Step 5

    Mix this paste with chicken pieces. Put the pieces in a cup of beaten fresh cream (malai) and keep aside.

    Step 6

    Place the chicken pieces on baking tray. Bake at 200o Centigrade for 25 minutes. Serve hot.

About Chef


Sunita Chawla is a renowned cook who consults for many companies and has written many recipe books on microwave, OTG, and conventional cooking.

Having done her BA in economics from Madras university, she developed and interest in cookery after graduation and went on to do a hostess course and hotel management with Applied Nutrition, Adyar. She also did a bakery course from Bakers Institute, Bangalore. Going by her family recommendations, she she started participating in cookery competitions and won prizes often. This motivated her to continue participating and gradually she was noticed for becoming a judge in cookery shows. In 1991, a TV show in Chennai called 'Wonder Balloon' gave her a lot of recognition, after which she strongly felt the want to take her passion for cooking more seriously. Eventually she became one of the most recognised faces in the field of cookery the world over.