Serves: 4
Total Calories: 234
1. Prepare the chutney. Then, in a small bowl, mix together the lime juice, butter, and black salt (or chaat masala), and reserve.
2. In a blender or a food processor, process together the chicken, onion, cashews, garlic, ginger, chili peppers, egg whites, and all the spices until as smooth as possible. Cover and marinate in the refrigerator about 4 hours.
3. Preheat a grill to 375°F to 400°F, or preheat the broiler. Moisten your clean fingers with water, divide the meat into 12 to 16 equal parts, and make each portion into a long, thin shape, similar to a hot dog. If the mixture seems too soft to work with, mix in the all-purpose flour, using as much as needed to make a soft dough that holds its shape. Thread the chicken onto the skewers, brush with the lime-butter mixture and grill over medium-high heat coals, or broil on the top rack (about 6-inches away from the heating element), turning frequently, until firm and lightly charred on all sides, about 10 minutes. Transfer to a platter.
4. Heat the oil in a small nonstick skillet over medium-high heat and cook the sliced onion until golden, about 3 minutes. Add the cilantro and stir about 1 minute, then scatter over kabaabs. Dot with some of the chutney and serve the remaining chutney on the side.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Silky Skewered Minced Chicken recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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