Silky Cream and Cashew Chicken Kebabs

What you need

• 600 g (1 lb 5 oz) boneless chicken thighs, trimmed and cut into 3 cm (1 in) cubes
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 green chilies, finely chopped
• 1 1/2 tsp salt
• 40 g (1.5 oz) raw cashews
• 120 g (1/2 cup) thick strained yogurt, also called hung curd
• 60 ml (1/4 cup) heavy cream
• 1/2 tsp white pepper
• 1/4 tsp ground green cardamom
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1 tbsp oil, for the marinade
• 20 g (3/4 oz) butter, melted, for basting
• 1 onion, sliced into rings, for serving
• 1 lemon, cut into wedges, for serving
• 2 tbsp cilantro, chopped, for garnish

Method

Restated from the original video

1. 1

   Soak the cashews in hot water for 15 min, then drain and blend with 2 tbsp of fresh water into a smooth paste.

2. 2

   In a bowl, toss the chicken with the lemon juice, half the ginger-garlic paste, half the green chilies and 1 tsp of the salt. Leave for 15 min.

3. 3

   In a second bowl, whisk the yogurt with the cream, cashew paste, white pepper, cardamom, cumin, garam masala, the remaining paste, chilies and salt, and the oil until smooth.

4. 4

   Fold the chicken into the marinade so every piece is coated. Cover and refrigerate for 2-4 hours.

5. 5

   Soak 8 wooden skewers in water for 30 min if using them.

6. 6

   Heat the oven to 230 °C (450 °F) with the top element or broiler on. Line a baking tray with foil and set a rack on it.

7. 7

   Thread the chicken onto the skewers, packing the pieces close and wiping off the thick excess marinade.

8. 8

   Lay the skewers on the rack. Cook for 12-15 min, turning once, until lightly browned in spots. The chicken must be cooked through, with no pink inside (74 °C / 165 °F).

9. 9

   Brush with the melted butter and return to the oven for 1 min.

10. 10

    Serve hot, scattered with cilantro, with the onion rings and lemon wedges.

Imported from hassanchef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.