CHICKEN SATAY

I came across this recipe when I was watching one of those popular TV shows on cooking, Ravinder's Kitchen. The chicken she cooked looked so appetizing and sumptuous that I just had to try it out on my own.

It's very easy to cook, uses simple Chinese flavors and the taste it just brilliant. Its got a slight sweetness and coconutty taste to it from the coconut milk and the lemon grass and juice give it a little sourness. 

Its extremely soft and succulent and great for family gatherings and appetizers.

INGREDIENTS

• 1 kg chicken {cold cut / keema (minced)}
• 2 medium sized onions
• 1/4 cup lemon grass (white part)
• 1/2 cup thick coconut milk
• 1 tbsp soy sauce / oyster sauce
• 1 1/2 tbsp ginger garlic paste
• 1 1/2 tsp fennel seeds (saunf)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chilli powder
• 1 tsp paprika
• 1 tbsp lemon juice
• Salt as per taste

STEPS

• For this recipe you can use cold cut chicken pieces or you can use minced chicken. Wash the chicken and keep aside.
• Add all the ingredients into a blender and make it into a smooth spice paste.
• Now pour this spice paste over the chicken and let it marinate in it for 4 to 5 hours in the fridge.
• Satay is normally grilled over a charcoal barbecue, however, if you don't have one you can make use of a normal electric tandoor.
• Soak bamboo skewers in water for a few hours and then stick the minced and marinated chicken pieces on it using your hands. 
• If you are using cold cut pieces use a stainless steel skewer or an electric tandoor.
• Place skewers over the barbecue and let it cook on all sides.
• Once the color is nice and golden take it off the barbecue and serve hot with peanut sauce.

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