Watch this video to find out how to make this recipe. Click to subscribe for more recipe. CHETTINAD CHICKEN SATAY WITH LEMON RICE NOODLES Ingredients 400 grams boneless chicken legs Juice of 1 lemon 250 grams rice vermicelli, soaked in hot water for 15 minutes 3 tablespoons oil 1 teaspoon mustards seeds ¼ teaspoon asafoetida (hing) 1 teaspoon Split Bengal gram (chana dal) 1 teaspoon split skinless black gram (dhuli urad dal) 4-5 curry leaves 4-5 cashewnuts 1 tablespoon raw peanuts 1 dried red chilli 1 inch ginger, cut into thin strips 1 small carrot, peeled and grated ¼ teaspoon turmeric powder Salt to taste Chettinad spice mix 1 teaspoon oil 1½ teaspoons cumin seeds (jeera) 1 tablespoon coriander powder 3-4 green cardamoms 3-4 cloves 1 teaspoon fennel seeds (saunf) 2 star anise 4-5 stone flower 2-3 dried red chillies 8-10 black peppercorns ½ cup scraped fresh coconut 6-7 garlic cloves 1 inch ginger, roughly chopped 10-12 curry leaves ¼ teaspoon turmeric powder Salt to taste Method 1. To prepare Chettinad spice mix, heat oil in a non-stick pan. Add cumin seeds, coriander seeds, green cardamoms, cloves, fennel seeds, star anise, stone flower, broken dried red chillies and black peppercorns and sauté on low heat till fragrant. 2. Add coconut, garlic cloves and ginger and sauté for 1 minute. Add curry leaves and sauté till the coconut turns golden brown. Switch off heat and cool. 3. Coarsely grind the sautéed mixture alongwith turmeric powder, salt and some water. 4. Cut chicken leg into thin strips and transfer in a bowl. Add ground Chettinad spice mix and mix well. 5. Skewer each marinated chicken strip in individual satay sticks. 6. Heat 2 tablespoonsoil in a non-stick grill pan. Place the chicken satays and cook for 5 minutes on each side. 7. To prepare lemon rice noodles, heat remaining oil in a deep non-stick pan. Add mustard seeds and let it splutter. Add asafoetida, Bengal gram and split black gram and sauté for 30 seconds. 8. Add curry leaves and let it crackle. Add cashewnuts and peanuts and toss well. 9. Cut dried red chilli using a pair of scissor directly into the pan and sauté. Add ginger strips and sauté for 30 seconds. 10. Add carrot and mix. Add turmeric powder and mix. Reduce heat and cook for 1 minute. 11. Strain the excess water from the rice noodles in a bowl. Add rice noodles to the carrot mixture, toss and cook for 1-2 minutes. 12. Add salt and lemon juice and toss well. Switch off heat. 13. Transfer the lemon rice noodles in a serving bowl. Place the Chettinad satays on the sides and serve hot. Preparation Time:20-25 minutes Cooking Time: 20-25 minutes Cuisine: Fusion Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana http://www.facebook.com/ChefSanjeevKapoor https://twitter.com/sanjeevkapoor