Ingredients:
Chicken mince 1 kg
Cashew nuts, pounded 60 gm/ ¼ cup
Cooking oil 20 ml/4 tsp
Coriander leaves, chopped 20 gm/4 tsp
Cumin (jeera) powder 15 gm/1 tbs
Eggs 2
Garam masala 5 gm/1 tsp
Ginger, finely chopped 30 gm/2 tbs
Oil for basting
Onions, chopped 20 gm/4 tsp
Salt to taste
White butter for brushing
White pepper powder 5 gm/1 tsp
Yellow chili powder 5 gm/1 tsp
Method:
1. Whisk the eggs, add cumin, yellow chili powder, white pepper powder and oil. Add to the mince and mix well. Set aside for 10 minutes. Add cashew nuts, ginger, onions, coriander and garam masala. Mix well. Divide into 10 equal portions. Wrap two portions along each skewer using wet hands. Keep 2 inches between each portion. Like this prepare five skewers.
2. Roast in a moderately hot tandoori or charcoal grill till golden brown, about 6 minutes or roast in a preheated oven at 300 ºF for 8 minutes. Baste once with oil. Remove from skewers and brush with white butter.Serve with onion rings and lemon wedges.
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