Chicken breasts thin strips
Fresh red chilli seeded and chopped
Fresh mint leaves chopped
2 tbsps + for garnishing
1 tbsp + for garnishing
Saffron (kesar) soaked in milk
a few strands
Satay sticks soaked
Grind together garlic, red chilli, olive oil, salt, mint leaves and lemon juice into a fine paste.
Place the chicken pieces in a bowl. Add soaked saffron and prepared paste. Mix well and set aside to marinate for thirty minutes. Pierce the marinated chicken onto skewers. Heat the Grill Pan. Place chicken pieces in it and grill until golden brown on both the sides.
Serve hot garnished with mint leaves and lemon juice.