Silky Chicken Kabobs

• 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

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.

cashews, light cream, egg, chicken, kosher salt, garlic, ginger paste, green chilies, fresh cilantro, garam masala, vegetable oil, butter, chutney

Taken from www.food.com/recipe/silky-chicken-kabobs-482363 (may not work)