Chicken Satay With Peanut Sauce

It’s been a month since we chatted, right? So, tell me… how are you? How was your holiday season? Did you have a great time with your loved ones? I know.. too many questions, I better stop!

Well, we were in India for almost three weeks, reached Bahrain last week. Though I wanted to come and say hello to you, I was feeling so lazy ;) Anyways, now I’m bored of being lazy, the first thing I’m doing is catching up with you. ohh..I forgot to ask you… how’s the New Year treating you? That reminds me… did I wish you a Happy New Year? hhmm I remember wanting to wish you, but I think it didnt happen, so…

Wish you and your loved ones a beautiful and a blessed year ahead!

Ok, now I’ll tell you about the recipe. Chicken Satay is something that I try whenever we visit a Thai restaurant. It was there on my ‘to try’ list recipes, but most of the recipes I came across use ingredients which aren’t very familiar to me, so it remained in the list for long. During my India trip in October, I bought Nita Mehta’s ‘Thai cooking for the Indian kitchen’. The first thing I searched for in the book was satay recipe and landed on this one. It’s a straight forward recipe using ingredients which are familair to me, so tried it, liked it and sharing it with you. I liked the flavour very much. You can either have it as a main dish along with some salad on the side or you can have it as an appetiser/starter.


Here is the recipe…

Recipe adapted from Nita Mehta’s Thai Cooking for the Indian Kitchen

If you are interested in more chicken recipes, check out our Chicken ebooklet

Chicken Satay
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Chicken Satay

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Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Servings: 4 -6

Ingredients

  • 500 gms Boneless chicken (bite size pieces)

For marination

  • 2 tsp Red chilli powder
  • 2.5 tsp Brown sugar (I used soft light brown sugar)
  • 2 Fresh red chillies (seeded and thinly sliced)
  • 2.5 tsp Oil (I used sunflower oil)
  • 4 tbsp Thick coconut milk
  • 1.5 tsp Soya sauce
  • 1.5 tsp Grated ginger
  • 1.5 tbsp Lemon juice
  • 2.5 tsp Cornflour
  • 1.5 – 2 tsp Grated/crushed garlic
  • 1.5 tsp Cumin powder
  • 1.5 tsp Coriander powder

For peanut sauce

  • 1/4 cup Roasted salted peanuts
  • 1 Onion (chopped)
  • 1/2 tsp Salt
  • 1/2 tsp Chilli powder
  • 1 tbsp Oil (I used sunflower oil)
  • 1/2 – 1 tsp Sugar
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 tsp Grated/crushed garlic
  • 1 tbsp Butter
  • 1.5 tsp lemon juice
  • 1 tsp Soya sauce
  • 1 cup Medium thick – thick coconut milk
  • 6 Bamboo skewers (soaked in water to prevent burning)

Instructions

  • Chicken Preparation
  • Mix all the ingredients listed under marination well, in a bowl. Add cleaned chicken pieces to the marinade, mix very well. Leave aside for 2 hrs in the fridge.
  • Thread marinated chicken pieces onto oiled wooden skewers. Do not leave any space between each piece while threading them. Leave behind the marinade.
  • Cook in preheated grill at 230 C, for 10-11 mins, turning them once in between and basting them with the remaining marinade.
  • Alternately, heat a non stick flat tawa, grease it lightly with a few drops of oil and place skewered chicken, a few at a time. Cook on high heat, turning them frequently. Cook till the chicken is done.
  • Peanut sauce preparation
  • Grind peanuts with salt to a rough powder. Heat 1 tbsp butter in a heavy bottomed sauce pan. Add crushed garlic. saute till it starts to change colour. Add onion and cook till soft. reduce heat. Add chilli, corander and cumin powder. Cook for a min or two. Add half cup coconut milk. Boil, stirring. Cook on low heat for 3 mins, stirring continously.
  • Add crushed peanuts, 1/2 tsp sugar, 1.5 tsp lemon juice, 1 tsp soya sauce and remaining coconut milk. Boil. simmer gently for 5 mins, stirring occasionally to prevent it from sticking to the pan. Serve sauce with satay.

Notes

I actually pan fried the pieces individually and then thread it on a skewer. You can adjust the flavours of the peanut sauce to suit your requirements. Since you are using thick coconut milk for the sauce, keep in mind that it may thicken as it rests.
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  • That looks awesome Maria.. Cant wait to try it… Would you happen to have a green/yellow thai curry recipe as well? I love thai food, but the ingredients that i come across in any thai recipe scare me away… I’m definitely making these satays as soon as I can.. thanks so much for sharing!!! Happy new year to you too..

    • Thanks Uma! I’ve seen the recipes for red/green/yellow thai curry recipe in the book. I hope to try them out sometime soon and if it works out well, you can see it here :)

      Hope you will like the satay..

      Thanks for your wishes dear and wish you a wonderful new year!

      Cheers
      Maria

    • Hi Seena,

      Most of the Thai recipe uses palm sugar and I think brown sugar comes closer in taste, may be that’s why.

      As far as my understanding goes, Thai cuisine has a perfect balance of sweet, sour and spicy flavors.

      Cheers
      Maria

  • ahh! cant wait to try this… Satay chicken is a favorite whenever we go to a Thai restaurant… even my 2 yr old loves it… nothing like it if i can get the taste at home… thanks Maria

  • ahh! cant wait to try this… Satay chicken is a favorite whenever we go to a Thai restaurant… even my 2 yr old loves it… nothing like it if i can get the taste at home… thanks Maria

  • My 4 yr old twins love satay chicken and the only time they could have it was at the restaurant. I found it difficult to accumulate all the ingredients for the chicken satay recipes found on the net. Last week I searched in your blog and by now I’ve already made it twice. My kids and hubby loved it. Thanks Maria for sharing this recipe.

    • Hi Shinu,

      Great to know that your family enjoyed this dish. I’m really glad to know that your lil ones also liked it :)

      Thank you so much for trying the recipes and also for leaving a comment here.

      Cheers
      Maria

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