Serves 4 to 6

If you are using wooden skewers, soak them in water for 30 minutes first. This will prevent them burning when grilling.

500g boneless and skinless chicken thighs, roughly chopped

50g blanched cashews or peanuts, chopped

2 spring onions, finely chopped

1 tbsp finely chopped coriander

Small knob of fresh root ginger, finely grated

½ tsp garam masala

½ tsp turmeric

½ tsp ground coriander

½ tsp ground cumin

1 tsp hot chilli powder

Sea salt and freshly ground black pepper

1 medium egg, beaten

Oil, for basting

Mango chutney, to serve

1 Put the chicken in the bowl of a food processor and pulse until coarsely minced. Transfer to a large mixing bowl and add the nuts, spring onions, coriander, ginger and dry spices. Season well, then mix everything together, adding a little of the beaten egg to bind (don’t add too much egg or the mixture will become too wet to handle).

2 To test for seasoning, sauté a bit of the mixture in a little oil, adding more salt and pepper to the mixture as necessary. Scoop out a golf ball-sized portion of the mixture and wrap around the end of a skewer. Repeat with the rest of the mixture to make 10-12 kebabs. Chill in the fridge for 1 hour to firm up. Brush the kebabs with a little oil, then grill on a hot barbecue or griddle for about 10 minutes, turning occasionally. Serve with mango chutney on the side.

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