Silky Chicken Kabobs

Everything, including the chicken, is pureed and then formed into a sausage shape on the skewers. This recipe is broiled, but grilling would work great too. From "indian, 100 everyday recipes" by Love Food.

• Ready In: 1 hr 10 mins
• Serves: 8

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

Directions

1. Place the cashews in a bowl, cover with boiling water, and let sit for 20 minutes; drain and place into a food processor.
2. 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.
3. Preheat the broiler, lightly brush the broiler rack and skewers with oil; have a bowl of cold water nearby.
4. 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.
5. Place kabobs on prepared rack and broil for 4 minutes; brush with half the butter and broil and additional minute.
6. Turn kabobs over and broil 3 minutes; brush with butter and broil and additional 2 minutes.
7. Let kabobs cool for 5 minutes before removing them from the skewers; serve with chutney.