Satay - Grind together lemongrass, galangal, garlic, red chilies along with some water into a fine paste. To it add all the dry spices and 1 tbsp. oil.
Marinate the chicken strips with this marinade, preferably overnight. Grease the skewers and thread the chicken strips in them.
Grill for 25-30 minutes by basting with the leftover marinade midway.
Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies and coriander leaves.
Sauce - Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste.
Heat oil in a pan and saute the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.