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.