INGREDIENTS

INSTRUCTIONS

Put the cashews in the food processor and process until they have a coarse
finish. Add all the remaining ingredients, except the butter, and blend
until smooth. Transfer the mixture to a large bowl or empty ice cream tub,
cover and chill in the refrigerator for 1-2 hours or overnight.
Pre-heat the oven to 200C/ 400F/gas 6) . Line a baking sheet with foil and
brush it with oil. Have skewers ready.
Lightly grease the palms of your hands and fingers (this will stop the
mixture sticking to your hands) and divide the chicken mixture into 12
equal portions. Mould each portion on to a skewer and make a sausage shape
by gently patting and stretching it to about 15cm in length. Grease your
hands frequently while shaping the kebabs. Place the skewers on the
prepared baking sheet.
Cook the kebabs on the top of the oven for 5 minutes then baste generously
with the melted butter. Turn them over and cook for 3-4 minutes, then baste
again and cook for 2-3 minutes, If you need to cook them in batches keep
the cooked ones hot by wrapping them in foil. Serve hot.
Variation: Traditionally kebabs are skewered because they are cooked in the
tandoor and the skewers make it easier to handle them. It is not essential
for a domestic oven and if you find it difficult to mould them on to the
skewers simply make the mixture into sausage shapes and place them on the
baking sheet.
Serve as a starter with any chutney or raita, cucumber slices and raw onion
rings. They can also be cut into pieces and served as a side dish or with
drinks.
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