1. 2 chicken legs and thighs (boneless and skinless)

spice paste marinade

  1. 2 cups hung yoghurt
  2. ½ tsp green cardamom powder
  3. ½ tsp aromatic garam masala – freshly pounded
  4. Few strands of saffron dissolved in 2 tbsp of milk
  5. 1 tsp roasted gramflour powder to bind the marinade with chicken chunks
  6. 1 teaspoon coriander powder
  7. 2 stalks lemongrass, white parts only
  8. 6 onion (peeled)
  9. 2 cloves garlic (peeled)
  10. 4 tablespoons cooking oil
  11. 1 teaspoon chili powder
  12. 2 teaspoons turmeric powder
  13. 4 teaspoons of (Indonesian sweet soy sauce) / soy sauce
  14. 1 teaspoon oyster sauce
  15. Bamboo skewers / satay sticks (soaked in water for 2 hours to avoid burning)
  16. 1 cucumber (skin peeled and cut into small pieces)
  17. 1 small onion (quartered)


Cut the chicken into small cubes. Grind the spice paste in a food processor. Add in a little water if needed. Mix in hung yoghurt, saffron, cardamom powder and masalas. Marinate the chicken pieces with the spice paste for 2-3 hours. Thread the meat onto the bamboo skewers / satay sticks and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions with flavorful peanut dip

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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