|Chicken breasts||2 Pound, cut into bite-size strips|
|Chopped onion||3 Tablespoon|
|Peanut oil/Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Ground cardamom||1⁄4 Teaspoon|
|Crunchy peanut butter||11 1⁄2 Tablespoon (2/3 Cup Plus 1 Tablespoon)|
|Ground coriander||2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Red pepper flakes||1 Teaspoon, soaked in a small amount of warm water|
|Lemon juice||1 Tablespoon|
|Brown sugar||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
Thread chicken pieces on wooden skewers.
Make marinade by stirring together 1 tablespoon pea nut butter and remaining ingredients.
Place chicken pieces in marinade and leave overnight.
Remove skewered chicken and barbecue 3 to 4 minutes outdoors (basting constantly) or broil indoors until browned.
Keep chicken hot.
To prepare sauce add remaining peanut buttter and enough water to remaining leftover marinade to make a sauce of desired consistency.
Simmer for 5 minutes and serve hot with the skewered chicken.