Punjab x Malaysia
Tandoori chicken satay
Satay sticks with tandoori swagger, dunked in a peanut makhani sauce. Pass the napkins.
100 minTime
37 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original419kcalsame
37 gproteinsame
4 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak bamboo skewers in water. Mix the curd, 1 1/2 tsp chilli, lemongrass, turmeric, cumin, coriander, garam masala, ginger garlic paste, lemon juice, mustard oil and 1 tsp salt. Coat the chicken and marinate 1 hour.
- 2Thread the chicken onto the skewers in tight zigzags.
- 3Grind the peanuts coarsely. Melt the butter on medium heat, add the tomato puree and the rest of the chilli and cook 4 minutes.
- 4Add the peanuts, jaggery, tamarind water and 150 ml water. Simmer 5 minutes, stirring, then add the kasuri methi and salt.
- 5Grill on a smoking grill pan on high heat, 4 minutes a side, until charred and no pink remains.
Serve it like this
Fan the skewers on a long board over a smear of peanut makhani, with the rest of the sauce in a small bowl and cucumber and onion chunks piled at one end.