Tandori chicken kababs with peach chutney

I a recipe on budget bytes. After I cooked some of the chicken and realized why she said to let it marinade for about 6 hours or more. I only did it for 3ish. I needed something to go with it and the rice, so I made up this "chutney" or whatever it may be?!

Kababs:

2 chicken breasts(cut into long strips)
1/2 c. plain greek yogurt
1 med lemon juiced
2 cloves garlic, minced
1/2 onion chopped
2 inches fresh ginger grated or chopped
1 T. garam masala
1/2 t. paprika
1/4 t. cayenne pepper (I didn't have this so just did crushed red pepper)
1 t. salt

Marinate for 6+ hours. weave the strips in and out on skewer and grill.


Peach chutney:

4-5 bottled peach halves
1 T. butter
1 big T. chopped onion
dashes of curry powder (to taste)
shake of crushed red pepper flakes
dash cinnamon (to taste)
1/2 - 1 t. agave (to taste)

put peaches in a food processor and pulse at chop for a few times.
Soften onions in butter add spices and then add the peaches let simmer for 10-15 min. stir and taste as you go.

Serve over scented rice; either plain batsmati/jasmin or :

1 cup batsmati rice
1 1/2 c chicken stock
1 T. butter
1 clove garlic minced
1/8 t. cumin
dashes cinnamon
1/2 fresh bay leaf (if you don't have fresh, use dried)

Heat butter and spices over med heat. Add dry rice to pot and brown for 2 min. Add chicken broth and bay leaf. bring to boil, then reduce to lowest setting and simmer for 20 min. remove from heat and let cool still covered for 10 min.