5 Chicken Breasts 1 tsp. of Ground Coriander (Pisa Dhania) ½ tsp. of Ground Cumin (Pisa Zeera) 1 tsp. of Soft Brown Sugar ½ tsp. of Turmeric Powder (Pisi Haldi) Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste) Salt (to taste) 2 tbsp. of Dark Soy Sauce 2 tbsp. of Vegetable Oil 12 Wooden Skewers Milk 3 tsp. of Peanut Butter Red Chilli Powder (Pisi Lal Mirch) (to taste) Dice the chicken into cubes. Mix all the main ingredients with the chicken and place in the refrigerator for three hours or preferably all night. Thread the chicken onto the wooden skewers and place under the grill (broiler) for around 15 minutes, turning them and basting them with the leftover marinade. For the sauce, gently heat the peanut butter in the microwave so that it is soft. Gradually add the milk and chili powder. The final consistency should be firm and not runny.

Serving Suggestions: Serve the satay sticks on a bed of rice garnished with fresh coriander and chopped lemons. Degree of Difficulty: Medium Recipe Category: Kabab/Grill Recipe Ethnic Group: Malaysian

Recipe Requested by, Anika Rahman (Bangladesh)

Another Delicious Kabab/Grill Dish You Should Try - Chicken Shashlik