clean, wash and finely chop fresh coriander leaves. Wash, remove stems and roughly chop green chilles. Peel ginger and garlic; grind with chopped fresh coriander and green chilles to a fine paste without adding water.
Soak cashews in warm water for 10 minutes, drain and grind to a fine paste.
Blend ginger, garlic, coriander and green chilli paste with cashews paste ans egg yolks. Mix this with chicken mince and add salt, garam masala powder and white pepper powder. mix thoroughly and keep aside, preferably in the refrigerator for at least 1/2 hour.
Divide the prepared chicken mixture into 10-12 equal sized portions. Moisten your palms and spread each portion on to a skewer and shape them into kababs of 4-5 inches length.
Cook in a moderately hot tandoor for about 8-10 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 220C for about 10 minutes. Brush the kababs with butter and cook for 2 minutes more.
Sprinkle lemon juice and chaat masala on the cooked kababs and serve hot.
