Reshmi Kebab (Chicken Kebabs)

• 1 1/4 lbs ground chicken
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 tablespoon hot paprika
• 1/4 cup blanched almond
• 1 1/2 tablespoons heavy cream
• 1 tablespoon garam masala
• 3/4 teaspoon cardamom
• 3/4 teaspoon allspice
• 1 egg white, lightly beaten
• 2 tablespoons canola oil
• 1 onion, minced
• salt and pepper, to taste

1. Mix chicken, garlic, ginger, and paprika in a bowl; let it sit for 30 minutes. Place almonds in a bowl and cover with boiling water. Let sit for 10 minutes.
2. Drain almonds and puree with cream, gram marsala, cardamom, allspice, and egg white. Transfer to chicken mixture.
3. Heat oil in a saucepan, and saute onions until caramelized, about 8 minutes. Stir into chicken mixture.
4. Build a fire in a charcoal girl. Divide chicken mixture into 6 portions, and place each portion along the length of on one flat, or two round skewers. Grill, turning, until charred, about 4-5 minutes.

ground chicken, garlic, ginger, hot paprika, blanched almond, heavy cream, garam masala, cardamom, allspice, egg, canola oil, onion, salt

Taken from www.food.com/recipe/reshmi-kebab-chicken-kebabs-482548 (may not work)