Clean, wash and finely chop coriander leaves. Wash, remove stems and finely chop green chillies.
Peel ginger, garlic and grind with chopped coriander leaves and green chillies to a fine paste without adding water.
Soak cashewnuts in warm water for ten minutes, drain and grind to a fine paste.
Blend ginger, garlic, coriander and green chilli paste with cashewnut paste, garam masala powder and egg yolks. Mix this with chicken mince and add salt.
Mix thoroughly and keep aside, preferably in the refrigerator for at least half an hour.
Divide the prepared chicken mixture into ten to twelve equal sized portions.
Wet your palm and thread each portion on to a skewer and shape them into kababs of four to five inches long.
Cook in a moderately hot tandoor for about eight to ten minutes turning them occasionally.
Brush the cooked kababs with butter and cook again for a minute in the tandoor.
They can also be cooked in a preheated oven at 220°C for about ten minutes.
Brush the kababs with butter and cook for two minutes more.
Sprinkle lemon juice, chaat masala on the cooked kababs and serve hot.