Chicken Satay
(Grilled Chicken Slices, Nepali Style)

Ingredients:

• 2 lbs chicken breast, thinly sliced and cut in 2-inch length
• Bamboo skewers, soaked for at least 30 minutes
• Melted butter for basting

Marinade:

• 1 tablespoon cumin powder
• 1 tablespoon cooking oil
• 3 fresh red chilies
• 1/2 tablespoon turmeric
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon timur (Szechwan pepper)
• 1/2 cup yogurt
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 tablespoon honey
• Salt and pepper

Cooking Instructions:

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.