Recipe from Authentic Recipes from MALAYSIA - chefs of Bon Ton Restaurant Kuala Lumpur n Jonkers Restaurant Malaccfa.
12 skewers soaked in water of 1hours 1 stalk lemongrass, thick end lightly bruised, bor brushing Oil for brushing
Grind the spice paste ingredients , adding oil to keep blades turning.
Mix the paste with chili powder, sugar, salt and turmeric powder, marinate the chicken cubes for at least 12 hours.
Thread 4 to 5 pcs of chicken cubes onto each skewers, Grill chicken satay over hot charcoal fire, constantly brushing with a stalk of lemongrass dipped in oil.
Alternately grill chicken under oven for 10 minon each side, 200C