Silky Chicken Kebabs
Ingredients:
55 g/2 oz raw cashew nuts
2 tbsp single cream
1 egg
450 g/1 lb skinless, boneless chicken breasts, roughly chopped
1/2 tsp salt, or to taste
2 tsp garlic purée
2 tsp ginger purée
2 fresh green chillies, roughly chopped (deseeded if you like)
15 g/1/2 oz fresh coriander, including the tender stalks, roughly chopped
1 tsp garam masala vegetable oil, for brushing
25 g/1 oz butter, melted chutney, to serve
Methods:
1. Put the cashew nuts in a heatproof bowl, cover with boiling water and leave to soak for 20 minutes. Drain and put in a food processor. Add the cream and egg and process the ingredients to a coarse mixture.
2. Add all the remaining ingredients, except the oil and melted butter, and process until smooth. Transfer to a bowl, cover and chill in the refrigerator for 30 minutes.
3. Preheat the grill to high. Brush the rack and 8 metal or pre-soaked wooden skewers lightly with oil. Have a bowl of cold water ready.
4. Divide the chilled mixture into 8 equal-sized portions. Dip your hands into the bowl of cold water - this will stop the mixture sticking to your finger when you are molding it onto the skewers, forming it into a 15cm / 6 inch sausage shape. Arrange the kebabs on the prepared rack and cook under the preheated grill for 4 minutes. Brush with half the melted butter and cook for a further minute. Turn over and cook for 3 minutes. Baste with the remaining melted butter and cook for a further 2 minutes.
5. Remove from the heat and leave the kebabs to rest for 5 minutes before sliding them off the skewers with a knife. Serve with chutney.