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1
16 skewers, metal or bamboo soaked in water at least 30 minutes.
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2
Prepare chutney.
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3
In a small bowl mix together lime juice, butter and black salt or chaat masala, and reserve.
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4
In food processor, process together the chicken, onion, cashews, garlic, ginger, chilie peppers, egg whites, and all the spices until as smooth as possible.
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5
Cover and marinate in the fridge 4 hours.
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6
Preheat grill to 200C, or preheat the broiler.
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7
Moisten clean fingers with water, divide the meat into 16 equal parts, and make each portion into a long, thin shape (like a hot dog) If the mixture is too soft to work with, mix in the flour, using as much as needed to make a soft dough that holds its shape.
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8
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 15 cm away from the heating element), turning frequently until firm and lightly charred on all sides, about 10 minutes.
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9
Transfer to a platter.
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10
Heat the oil in a small nonstick skillet over medium high heat and cook the sliced onion until golden, about 3 minutes.
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11
Add the cilantro and stir about 1 minute, then scatter over kebabs.
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12
Dot with some of the chutney and serve the remaining chutney on the side.
