Chicken Kebabs With Coriander Mint Chutney - cooking recipe

Ingredients

1 cup pareve sour cream
3 garlic cloves, minced
2 teaspoons garam masala
1/4 teaspoon cayenne pepper
1 1/2 lbs boneless skinless chicken thighs
1 sweet onion, cut into chunks
2 cups packed fresh coriander leaves (soaked in cold water with 1/2 tsp salt and checked for bugs)
1/2 cup packed fresh mint leaves (soaked as above)
1 hot green chili pepper, seeded and chopped
1 garlic clove, minced
3 tablespoons water
2 tablespoons lime juice or 2 tablespoons lemon juice
1 teaspoon granulated sugar
1/2 teaspoon chopped gingerroot
1 pinch cumin powder
1/4 cup pareve sour cream

Preparation

combine pareve (tofu) sour cream, garlic, garam masala, salt and cayenne in a bowl. Add chicken cubes, tossing to coat. Cover, refrigerate at least 2 hours or overnight.
In food processor combine all chutney ingredients except pareve sour cream. Puree until smooth, scraping down sides occasionally. Add sour cream and blend briefly. Transfer to container; cover and refrigerate up to 1 day.
Thread chicken alternating with onion onto 8 : bamboo skewers. Arrange skewers on parchment or foil lined baking sheet.
Bake in preheated 500 degree over for 15 minutes or until cooked through.
serve with chutney.