Chicken Kebabs With Coriander Mint Chutney
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 236.59 ml pareve sour cream
- 3 garlic cloves, minced
- 9.85 ml garam masala
- 1.23 ml cayenne pepper
- 680.38 g boneless skinless chicken thighs
- 1 sweet onion, cut into chunks
- 473.18 ml packed fresh coriander leaves (soaked in cold water with 1/2 tsp salt and checked for bugs)
- 118.29 ml packed fresh mint leaves (soaked as above)
- 1 hot green chili pepper, seeded and chopped
- 1 garlic clove, minced
- 44.37 ml water
- 29.58 ml lime juice or 29.58 ml lemon juice
- 4.92 ml granulated sugar
- 2.46 ml chopped gingerroot
- 0.25 ml cumin powder
- 59.14 ml pareve sour cream
directions
- 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.
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RECIPE SUBMITTED BY
i am a mother of 5 who is a stay at home mom and an avid volunteer. I recently renovated my kitchen and now have a restaurant quality space. My friends want me to teach, open a restaurant or package and sell my creations.