Instructions: GARAM MASALA: Toast all spices for garam masala in small saute pan, over medium heat, about 5 minutes until fragrant. Allow to cool in the pan. Transfer contents to a spice grinder and grind to a fine powder.

CASHEW PASTE: Soak cashews in 1/2 cup warm water for 10 minutes. Drain. Grind to a smooth paste in a food processor.

CHICKEN: Grind ginger and garlic into a paste using a small food processor. Combine all ingredients in large bowl, add chicken, and cover with the yogurt-spice mixture. Add cream if marinade seems too thick. Marinate, covered in refrigerator for 2 hours. If using wooden skewers, soak in water for 1 hour.

Heat oven to 350 degrees. Skewer chicken, leaving space between pieces on each skewer. Place skewers on baking sheet, and bake 20 to 30 minutes.

To serve, remove chicken pieces from skewers. Arrange on plate with lemon slices, and top with coriander leaves.

Serves 4.

Cuisine: "Indian"

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