Frontier Chicken Kebab Satay


2 chicken legs and thighs (boneless and skinless)                

Spice Paste marinade

  • 2 cups hung yogurt
  • ½ tsp green cardamom powder
  • ½ tsp aromatic garam masala —  freshly pounded
  • Few strands of saffron dissolved in 2 tbsp of milk
  • 1 tsp roasted gram-flour powder to bind the marinade with chicken chunks
  • 1 teaspoon coriander powder
  • 2 stalks lemongrass, white parts only
  • 6 onion (peeled)
  • 2 cloves garlic (peeled)
  • 4 tablespoons cooking oil
  • 1 teaspoon chili powder
  • 2 teaspoons turmeric powder
  • 4 teaspoons of (Indonesian sweet soy sauce) / soy sauce
  • 1 teaspoon oyster sauce
  • Bamboo skewers / satay sticks  (soaked in water for 2 hours to avoid burning)
  • 1 cucumber (skin peeled and cut into small pieces)
  • 1 small onion (quartered)


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

(Courtesy: Regional Executive chef Aman Tandon from The Pride Hotels, Ahmedabad)

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One Response to Frontier Chicken Kebab Satay

  1. I wonder if you can do the same with chicken breasts? I prefer them to wings and thighs.

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