Drool-worthy Chicken Reshmi Tikka

You hear kebabs and your mouth lights up in anticipation. Charred and succulent pieces of meat with their bold and sharp layers of spices, relishes and mounds of fluffy rice – kebabs are absolute bliss. Nice and easy finger food.

Makes 15


  • 15 bamboo skewers
  • 3 tbsp (45ml) crushed garlic and ginger paste
  • salt, to taste
  • 3 tbsp (45ml) each ground coriander, red chili powder and meat tenderiser
  • 4/5 cup (200ml) double cream
  • 1 tub (250ml) greek yogurt
  • 1.5kg chicken breast fillets
  • red and green chilies, finely sliced
  • fresh coriander, chopped


  • Soak skewers in water for 20 minutes to prevent burning
  • Mix garlic and ginger paste with salt, coriander, chili powder, meat tenderiser, double cream and yogurt. Taste – marinade should be salty.
  • Cut chicken breasts into bite-sized chunks, add to marinade and rest for 1-3 hours.
  • Thread chicken onto skewers (5-6 pieces each) and grill for 12-20 minutes, turning regularly to ensure even cooking. Baste with marinade on each turn.
  • Serve on a bed of fluffy white rice scattered with chili powder, lemon juice and salt. Top with finely sliced chilies and chopped coriander.



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