“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.”
1hr 10mins

Ingredients Nutrition


  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.

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