Chicken Satay & Peanut sauce

**For Vetetarians, chicken can be substituted by using tofu or paneer.

IngredientsChicken Satay

1/2 kg boneless chicken breast

1/2 Onion

1/2 teaspoon Salt

3 teaspoon Sugar

1/2 tablespoon Coriander Powder

1/2 tablespoon Turmeric Powder

1/2 tablespoon Cumin Powder

1/2 tablespoon Chili Powder

1/2 teaspoon vegetable oil

Satay Sauce

3 Shallots – chopped

1 clove Garlic – chopped

2 Red Chili – chopped

1/4 teaspoon Turmeric Powder

1 tablespoon Coriander Powder

1 tablespoon ginger – chopped
Juice of 1 Limes

1 tablespoon Soy Sauce

Salt to taste

1 tablespoon Sugar

Water as required

2 tablespoon Vegetable Oil (for frying)

Method

Chicken Satay

1. Cut chicken pieces into thin horizontal strips.
2. Blend onion in a food processor. Add all the dry spices and grind well. Add water if needed (do not make a thin paste) Keep aside.
3. Marinate the chicken with this paste for atleast 5-6 hrs before grilling. Thread the chicken pieces through toothpicks or wooden skewers. (Tip - Soak the skewers/ toothpicks in cold water so that they do not burn while grilling)
4. Place the skewers on frying pan or a grill and cook the chicken evenly on both the sides.
5. Serve with satay sauce.

Satay Sauce

1. Make a paste of shallots, garlic, red chilli, turmeric powder, coriander powder and ginger using a food processor.
2. Heat oil in a wok/pan and fry the above paste until the oil rises to the top. Add water to make it sauce consistency.
3. Bring to a boil, then simmer the mixture until the gravy turns thick.The sauce is ready for serving.