Air fryer recipe · Mains
Reshmi Chicken Kebab
Soft chicken kebabs made with cream, cashew, and a little cardamom for a tender bite. Air fried gently so they stay moist and pale gold.
- 40 minTotal time
- 180°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 220kcal
- 23.4 gprotein
- 5.2 gcarbs
- 12.1 gfat
- 0.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- boneless chicken600 g
- fresh cream1/3 cup
- cashew paste3 tbsp
- egg1
- ginger garlic paste1 tbsp
- green cardamom powder1/2 tsp
- white pepper1/2 tsp
- cornflour1 tbsp
- salt1 tsp
Method
Cut
Cut the chicken into even cubes and pat them fully dry with a towel. Dry cubes let the creamy marinade cling in a thick coat instead of sliding off, and even sizes cook through at one pace.
Marinate
Whisk the cream, cashew paste, egg, ginger garlic paste, cardamom powder, white pepper, cornflour and salt into a smooth coat. Fold in the chicken and chill for 2 hours so the flavour soaks deep and the meat stays tender.
Skewer and rest
Thread the cubes onto skewers with small gaps between them and let them come to room temperature. Gaps let hot air circle each piece, and resting off the chill helps them cook evenly through.
Preheat
Preheat the air fryer to 180°C and brush the basket lightly with oil. A hot basket sears the marinade on contact so the kebabs colour without sticking or tearing when you turn them.
Air fry
Air fry at 180°C for 16 min, turning once, until pale gold and lightly charred, the chicken firm and cooked through with no pink at the centre and clear juices when pierced.
