For the Chicken Satay : Make a paste of all the ingredients.
I have used Cummin, coriander and fennel seeds & Fresh Turmeric to get the fresh flavour of the spices. You can use ready to use powder form too.
If you are using seeds grind that first and then add the chopped lemon grass, garlic, chillies and chopped turmeric with little water to help in grinding, if you are using a big mixer grinder jar, you can add the shalllot or onion at the same time and grind it.

Add the paste to the chicken. I have kept the breast in strip and cut the thighs into small chunks, to distinguish between the two meat parts while grilling, as the breast part doesn't require much time to cook then the leg part meat. Add in all other ingredients for the marinade and mix well, cling wrap it and let it sit in the fridge 7-8 hours or overnight. Before grilling, take it out if the fridge at least an hour before.

Before grilling, soak the Bamboo skewer in water for at least 2-3 hours, more the better, otherwise the skewers will burn and break. Just before skewering the chicken pieces take it out of the water. As mentioned before, skewer the chicken breast seperately, for each strip I used one skewer and for the leg pieces I skewered them in three skewers but it depends on the size of the bamboo skewers.

Brush the preheated grill pan with oil and then place the skewers with meat on it bast more oil on the meat as and when needed, flip and cook the other side too. Keep the flame low or heat low. It took around 10-15 minutes to make the chicken breast tender and the chicken about 20 minutes. Cover with a deep kind of lid with handle for the meat to cook evenly and quickly. Serve hot with warm Peanut Sauce and salad especially with Cucumber, Carrot and Onion/ Shallot.

For the Peanut Sauce:
Soak the Whole dry Red Chillies and tamarind in hot water for few hours, this makes the grinding of chilli easier and with the tamarind you will get a nice paste respectively.
Ground the peanuts into powder.
Grind the lemongrass, garlic, soaked Chillies into a fine paste. Chop the onion.

Heat oil and add the onion first, no need to brown, saute for a minute or so and add the grounded paste. Saute for another 5-10 minutes, rinse and add the jar too in which the spices and herbs were grounded, in the process of cooking add little amount of salt, tamarind paste after discarding the seeds and the jaggery too.

Then add the grounded peanut powder, saute for 30-60 secs, lower the flame or heat, add about a cup of water, mix well and let it cook for about 10 minutes, till the oil start seperating and the peanut sauce thickens up. Don't reduce and thicken much because as it cools it will thicken more. Serve warm with Chicken Satay.