Reshmi kebab

Method

1. 1 Grind the chicken breast until very smooth, then refrigerate for 30 minutes; cold meat will form a smooth, elastic dough without separating.
2. 2 Grind the soaked cashews with cream and cream cheese to make a sauce, then mix it with the meat along with eggs and cornstarch.
3. 3 Pat the meat mixture for 8 minutes in one direction until it adheres to the palm of your hand without falling off — reshmi means silk, so the texture should be smooth like that.
4. 4 Refrigerate for 2 hours, then wrap the meat around flat skewers, oiling your hands while wrapping.
5. 5 Bake at 220 degrees for 14 minutes, turning gently twice and brushing with oil.

With an appliance

• Air fryer 35 min

  Replace step 5: run at 190 degrees for 12 minutes. The meatballs are tender, so they must remain on the skewers and only be turned once; turning them too many times will cause the meat to slip off the skewers.