Spicy Chicken Satay

         Satay is universally loved across Southeast Asia. (It’s commonly believed that satay is the region’s distant cousin to the Middle-Eastern kebabs).However each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian satay tend to be sweeter because of kecap manis (sweet soy sauce) while the Thai satay is slightly less sweet since coconut milk is used instead…Here my satay is a little spicy which indians love to eat...

Ingredients:

Boneless chicken cut into cubes - 21 pieces
Garlic - 3 cloves

Ginger - 1 inch piece
Green chilly - 2
Small onion - 3 nos.
Corn flour - 1 tsp
Kashmiri chilly pwder - 1/2 tsp
Worcestershire sauce - 1 tsp
Soy sauce - 1 tsp
Curd(thick) - 1/2 tsp
Onion - 1 small
Capsicum - 1 small
Tomato - 1
Salt - 1 tsp

Method:                                 Take the chicken cubes in a bowl.Make the ginger,garlic,small onion and green chilly paste.Marinate the chicken cubes with the above mentioned paste,corn flour,kashmiri chilly pwdr,sauces and curd.keep aside ths marinade for around atleast 4 hrs or 2 hrs in the refrigerator,although overnight is preferable.Now screw the marinated chicken cubes in a bamboo stick with onion,tomato and capsicum pieces one after the other with chicken cubes in between.Serve the hot satays with the sauce and rotis immediately.

Luv, Roshu