Chicken Kebabs with No-Cook Peach Chutney

• 2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
• 1/2 cup peanut oil or grapeseed oil
• 1/4 cup loosely packed fresh cilantro leaves and stems
• 1/4 cup lime juice (about 2 limes)
• 2 tablespoons ground coriander
• 2 teaspoons garam masala
• 2 small serrano peppers, seeded and stemmed
• One 1 1/2-inch knob ginger, peeled and chopped
• Salt and freshly ground black pepper
• 10 ounces fresh or frozen and thawed peach slices (about 2 cups)
• 1 teaspoon grated ginger
• 1/2 teaspoon honey
• 1/4 teaspoon champagne vinegar
• 1/8 teaspoon chaat masala, optional, plus more for seasoning
• Pinch red chile flakes
• 2 to 3 sprigs fresh cilantro
• Juice of 1 lime, plus 1/4 teaspoon zest
• Salt and freshly ground black pepper
• Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking

1. For the marinade: Place the chicken in a reseable plastic bag.
2. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth.
3. Season with salt and black pepper.
4. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
5. For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth.
6. Season with salt and black pepper.
7. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
8. For grilling the chicken: Preheat the grill to medium-high heat.
9. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel.
10. The cubes should be lightly touching, not tightly packed.
11. Grill the skewers on one side until golden brown, 5 to 7 minutes.
12. Flip and baste with the reserved chutney.
13. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again.
14. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat.
15. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.

chicken, peanut oil, cilantro, lime juice, ground coriander, garam masala, serrano peppers, ginger, salt, ginger, honey, champagne vinegar, chaat masala, red chile flakes, cilantro, lime, salt, bamboo skewers

Taken from www.foodnetwork.com/recipes/aarti-sequeira/chicken-kebabs-with-no-cook-peach-chutney-recipe.html (may not work)