PAN FRIED CHICKEN CHETTINAD (Chicken Satay)

Ingredients:

6 Chicken Inner Fillet

1 Tsp Ginger and Garlic Paste

1 Tsp Lemon Juice

1 Tbsp Coconut Oil
Pinch of Turmeric powder.

Salt to Taste

Chettinad Masala:

4 to 5 Whole Kashmiri Chilies

1 Tsp Coriander Seeds

1 Tsp Cumin Seeds

1 Tsp Black Pepper Corn

1 Onion

½ Cup Grated Coconut

¼ Cup Coconut Milk

1 Black Cardamom

1 Cinnamon Stick

4 to 5 curry Leaves

Roast the ingredients of the chettinad masala in a pan individually, except the coconut milk. Make a puree of the roasted ingredients and mix with the coconut milk. 

Marinate the chicken with ginger garlic paste, lemon juice and turmeric powder by refrigerating it for 15 to 20 minutes. Add salt to taste. 

Re-marinate the chicken with ground Chettinad puree. If you have some time you may refrigerate the chicken for another 15 to 20 minutes for better taste and tenderness. Poke the chicken inner fillets on a bamboo skewer. Heat the pan in coconut oil and pan grill it until golden brown or cooked . Serve hot and garnish with a Coriander leaves and serve it on a Banana leaf.

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