Gorkhali Chicken Satay Recipes

Steps:

• In a blender, process all marinating ingredients into a smooth paste.
• Marinate chicken slices in chicken marinade for overnight in the refrigerator.
• Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers.
• Grill to the desired doneness, frequently turning and basting with the melted butter.
• Serve hot with tomato achar.

Steps:

• Heat wok or a large frying pan (skillet).
• Add onion,garlic and ginger and cook for about 2 minutes.
• Turn up heat,add chicken and stir-fry for 3-5 minutes.
• Stir in peanut butter,chilli sauce,coconut milk and lime leaves if using.
• Simmer for 10-15 minutes ot until chicken is cooked.
• Serve with noodles or rice.

Steps:

• In a food processor, blend all ingredients, except chicken, until smooth.
• Marinate chicken pieces in the mixture for at least 2 hours-- I usually cover and leave in the fridge overnight.
• Uncover and bake at 350*F for 30 to 45 minutes, basting every now and then.
• Serves 4.

Steps:

• In a small bowl, combine all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over chicken pieces.
• Mix well, cover, and let marinate for at least four hours.
• Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
• Cut grilled chicken into 1-in strips.
• In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
• In a sauce pan heat two tablespoons of cooking oil.
• Fry dry whole red chilies till dark.
• Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
• Add grilled chicken pieces, red bell pepper, and scallions.
• Stir thoroughly to coat with spices.
• Cook until vegetables are tender.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice, or roti (flat bread).

Steps:

• Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to penetrate the chicken.
• Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.
• While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

Steps:

• Soak wooden skewers.
• Thinly slice meat and place in a large freezer bag.
• In a processor combine lemon zest, shallots, garlic, ginger, coriander, cumin, turmeric, sugar, salt, soy sauce and peanut oil.
• Whirl to a paste, add to meat and toss well.
• Seal bag and place in fridge.
• Marinate at least 2 hours, up to overnight.
• Return meat to room temp before grilling.
• Skewer meat.
• Preheat grill to high.
• For Peanut sauce in a small heavy sauce pan saute the onion, garlic and pepper flakes for 8 minutes.
• Add remaining ingredients, stir to blend well and cook until heated through.
• Grill skewers 2 to 3 minutes on each side and serve with peanut sauce.

Steps:

• Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
• Cook onion and garlic in same wok, stir-until onion softens.
• Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
• To serve: Spoon chicken over rice and sprinkle with green onions.