Chicken Kebabs With Coriander Mint Chutney

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 thread chicken alternating with onion onto 8 : bamboo skewers. arrange skewers on parchment or foil lined baking sheet.
• 4 bake in preheated 500 degree over for 15 minutes or until cooked through.
• 5 serve with chutney.