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Chicken Satay

Chicken Satay

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

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.