Chicken and Cashew Nut Kebabs (Reshmi Kebab)

Ideal barbecue foods, these tasty kebabs come from the North West Frontier. They are served to perfection in the Maurya Sheraton's Bokhara restaurant in Delhi. They are spicy without being hot, and the cashew nuts provide a very interesting texture. Source: Favorite Indian Foods by Diane Seed

2 1/4 lb fresh skinless boneless chicken
2 oz shelled cashew nuts
2 eggs
4 tsp vegetable oil
1 1/2 tsp cayenne pepper
1 1/2 tsp white pepper
2 tbsp ground cumin
salt
1 1/2 tbsp onion
1 1/4 oz fresh ginger root
1/2 cup fresh coriander leaves
1 1/2 tsp garam masala

Mince (grind) the chicken and add the beaten eggs, oil, spices, and salt to taste.

Grind the nuts and finely chop the onion, peeled ginger and coriander leaves. Add to the chicken together with the garam masala and mix well to form a thick paste. Divide the mixture into six balls. Thread each onto a skewer and, with wet hands, spread the ball along the skewer to form a long, sausage-shape.

Cook on a charcoal grill or in a preheated oven at 300F for 8 to 10 minutes, basting with a little extra oil to keep the kebabs moist.