Preparation / Directions:
Make the marinade: In the food processor, combine all the marinade ingredients and process until smooth.
Heat in a medium-sized pot, the vegetable oil then add the turmeric, garam masala, chili powder and salt. Stir-fry the spices for 30 seconds. Add the onion marinade mixture and cook for about 5 minutes. Then, add the yoghurt and sun-dried tomatoes.
Cook for another 10 minutes, stirring to prevent scorching, or until the mixture thickens slightly. Set aside.
Cut the chicken breasts into 1 inch cubes. Thread the chicken onto 8 bamboo skewers. Place the skewers in a flat bowl and cover with 1 cup of the marinade. Marinate the chicken for at least 30 minutes. Reserve the remaining marinade for basting and to drizzle on the cooked chicken.
Preheat your barbecue to medium or turn on your broiler and adjust the oven rack to 6 inches below the heating element. Shake the excess marinade off the skewers and barbecue or broil them for 3-5 minutes on each side, or until thoroughly cooked. Be careful that the chicken doesn't burn, a risk with many youghurt-based marinades.
Drizle the reserved marinade over the chicken and sprinkle with the chopped mint leaves and crisp fried onion