Grill Chicken With Peanut Paste

  • 1 kg Boneless Chicken
  • 6 cloves Garlic
  • 2 Onions
  • 1 tsp Turmeric
  • 1½ tsp Ground Cumin
  • 3 tbsp grated Ginger
  • 3 tbsp ground Coriander
  • 1 piece Lemon Grass
  • ¼ cup Oil
  • 6 tbsp Sugar
  • Water
  • Salt, as per taste
For Paste
  • 6 Garlic Cloves
  • 100 gms Tamarind
  • 3 Onions
  • 1 cup Peanuts
  • 6 cup Coconut Milk
  • ½ cup Sugar
  • 1 tsp Ginger Root, grated
  • 3 tbsp Chili Pepper, dried & ground
  • ½ cup Sesame Seeds
  • 1 tbsp Dried Shrimp Paste
  • 2 pieces Lemon Grass
  • Pound the chicken and cut it into small cubes.
  • Pound garlic, onion, cumin, lemon grass, grated ginger and coriander in a separate container.
  • Mix the chicken with the spice mixture and keep it as such for at least 4 hours.
  • Thread the chicken on the skewers and sprinkle the oil mixture, containing equal part of water and oil, over it. Grill the chicken until it is done.
  • Now, prepare the paste for the chicken. Put tamarind in water and soak for 2 hours.
  • Squeeze the tamarind and filter the liquid through a strainer. This will remove the seeds, stem and skin of tamarind.
  • In a container, pound the onion, grated ginger root and garlic, together.
  • Roast the peanuts and grind them to make a fine paste.
  • Keep a pan on medium heat and fry the shrimp paste, followed by the onion and garlic paste.
  • Add lemon grass, grated ginger root, coconut milk, sugar, peanut paste, sesame seeds, tamarind paste and dried chilies in the pan. Cook till the gravy turns thick.
  • Pour the gravy over the chicken and serve hot.

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