Chicken Reshmi Kebabs

Mughlai cuisine combines Indian, Central Asian and Persian influences, and reshmi is one such dish. The word reshmi translates from Hindi as “silk” and is an apt descriptor of the rich, tender texture of the chunks of chicken breast after they marinate in a blend of nuts (we like cashews), yogurt, ginger and garlic. The kebabs are best grilled over a live fire, but if you prefer (or need) to cook them indoors, heat the broiler with a rack about 4 inches from the element. Place the skewers on a foil-lined rimmed baking sheet and broil until well charred, about 10 minutes, flipping the skewers halfway through. Serve with warmed flatbread and/or basmati rice.