Here is an easy and tasty recipe for your grill. These chicken and cashew kebabs are perfect as a delicious appetizer, but they are an excellent second course if produced in industrial quantities. The recipe is straightforward, you need the usual Indian condiments: chicken and cashew nuts.
The result is a skewer different from the regular, spicy, but not spicy, an original way to rejuvenate the usual grilled chicken.
Here is the original recipe for Indian chicken and cashew kebab. However, it is always worth remembering that “kebab” is a word of Persian origin: Persian soldiers used their long swords to roast large pieces of meat. Another exquisite demonstration of how deeply rooted the barbecue is in human history!
Ingredients for Indian chicken and cashew kebabs
- 200 grams of unsalted cashews
- 60 grams of cream
- 3 eggs
- 850 grams of chicken, without skin or bones
- salt and pepper
- a piece of ginger
- 2 cloves of garlic
- 2 chilies, the dose varies on how hot you want them
- 25 grams of fresh coriander
- 1 tablespoon of garam masala
To brush during cooking
- 35 grams of melted butter, preferably ghee
How to prepare Indian chicken and cashew kebabs
Let’s start with cashews. Put the water to boil and the cashews in a bowl. When the water boils, pour it over the cashews, put a lid on and leave to soak for 15 minutes.
Drain and put them in the mixer, add the cream, the eggs, and blend until you get a coarse paste. Add all the other ingredients and blend: you need to get a well-blended mixture.
Put the mixture in a bowl, cover it with plastic wrap, and let it cool in the refrigerator for at least 30 minutes.
Prepare the grill or oven and the wooden sticks. Leave them to soak in cold water for at least 1 hour. Clean and oil the grill and the skewers. Also, prepare a basin with cold water.
Divide the kebab mixture into equal parts. Dip your hands in cold water, so the mixture should not stick to your hands while you prepare the skewers. Take the mixture and form elongated meatballs 15 centimeters long, carefully press the mixture well. Cook on the grill, placing foil under the skewers or in the oven under the grill. About 5 minutes per side. Every 2 minutes, grease them with melted butter.
Arrange the chicken and cashew kebabs on a serving dish and leave them to rest for 5 minutes. You can serve the skewers with salad, chutney, or curry lentils.
Which wine goes well with Indian chicken and cashew kebabs?
We choose a lively floral wine with hints of spices and aromatic herbs, such as the Traminer from the Grigolli winery. If you want to combine red wine, the delicate freshness of Lacrima di Morro is perfect. On the other hand, if you’re going to combine a sparkling wine, Oltrepò Pavese, Champagne, and Franciacorta are perfect for enhancing the flavor of cashews and taming the dish’s spiciness.
Which beer goes well with Indian chicken and cashew kebabs?
We combine a Blanche, juicy and mineral, for its delicious hints of orange peel and coriander we recommend Boheme Belgian Wit, from Brasseria Alpina.
If you prefer a cocktail, the Moscow Mule is particularly suitable.