Grind together lemongrass, galangal, garlic, red chilies along with some water into a fine paste. To it add all the dry spices and 1 tbsp. oil.
Cut the chicken breast into thin strips.
Marinate the chicken strips with this marinade, preferably overnight.
Grease the skewers and thread the chicken strips in them.
Pan fry them by adding some oil till it is well fried on all sides.
Grill the prepared satay on open fire to get a smokey effect.
Alternatively, they can be grilled for 25-30 minutes by basting with the leftover marinade midway.
Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies and coriander leaves.
