Silky Chicken Kabobs - cooking recipe

Ingredients

1/3 cup raw cashews
2 tablespoons light cream
1 egg
1 lb boneless skinless chicken breast, coarsely chopped
1/2 teaspoon kosher salt
2 teaspoons garlic paste
2 teaspoons ginger paste
2 green chilies, chopped
1 cup fresh cilantro, coarsely chopped (include tender stems)
1 teaspoon garam masala
vegetable oil, for brushing
2 tablespoons butter, melted
chutney, to serve

Preparation

Place the cashews in a bowl, cover with boiling water, and let sit for 20 minutes; drain and place into a food processor.
Add all the remaining ingredients to the food processor, except the oil and the butter; process until smooth; transfer to a bowl, cover, and chill for 30 minutes.
Preheat the broiler, lightly brush the broiler rack and skewers with oil; have a bowl of cold water nearby.
Divide the kabob mixture into 8 equal portions; dip your hands into the cold water to help keep the mixture from sticking to you, and form each portion around a skewer into a 6-inch sausage shape.
Place kabobs on prepared rack and broil for 4 minutes; brush with half the butter and broil and additional minute.
Turn kabobs over and broil 3 minutes; brush with butter and broil and additional 2 minutes.
Let kabobs cool for 5 minutes before removing them from the skewers; serve with chutney.