Recipe: Nimbu and Currypatta satay


A popular chicken appetizer from Thai Cuisine, the chicken satay is easy to make and is best served with a dipping sauce of choice. TBSE a newly launched restaurant in Mumbai has come up with this unique variation this monsoon.

Chopped Ginger – 3 gms
Chopped garlic – 10 gms
Green Chillies slit – 3-4 nos
Curry leaves – 60 gms
Lemongrass chopped – 20 gms
Lemon rind – 5 gms
Lemon juice -10 ml
Chicken Supremes – 8 nos
Satay Sticks – 8 nos
Salt – to taste
Butter – 10 gms
Oil – 100 ml

For Salad
Onion Sliced – 10 gms
Tomato Sliced deseeded – 10 gms
Cucumber Sliced deseeded – 10 gms
Chopped Corriander – 3 gms
Lemon – 1 no
Red Chilly Powder – 5 gms
Roasted Cumin Powder – 3 gms
Salt – to tatste

Mayonnaise – 25 gms
Garlic Paste – 3 gms
Tabasco – 2 ml

1. Deep fry the curry leave drain all the excessive oil and set aside.2. Make a paste of the fried curry leaves, chopped ginger, chopped garlic, chillies, lemongrass, lemon rind, salt and lemon juice.3. Put the Supremes in a bowl and marinade with the above paste cover and keep in refrigeration for 2 hours.4. Put the chicken on the satay sticks5. Heat oil and butter in the pan put the chicken skewers, allow cooking.6. In the meanwhile make salad with the salad ingredients and chill.7. Make the dip using all the ingredients for the same .8. Serve the chicken skewers hot with the dip and salad.

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