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Preparation Time : 480
Cook Time : 30
Total Time : 510
chicken breasts cut into strips 3-4 piece
lemon grass (only the white portions) 1-2 nos
garlic cloves 4-5 nos
fresh red chilies 5-6 nos
turmeric powder 1/2 tsp
salt 1/2 tsp
cumin powder 1 tsp
coriander powder 1 tsp
oil 1 tbsp
wooden skewers soaked in water for an hour 10-12 nos
Sauce : lemongrass chopped (only the white portions) 1-2 nos
onion, chopped 1 nos
garlic cloves 3-4 nos
dry red chilies 6-7 nos
roasted peanuts, powdered 1 cups
salt 1/2 tsp
tamarind paste 1 tsp
sugar 1-2 tsp
oil 2 tbsp
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.
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