6Bamboo skewers soaked in water to prevent burning
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.
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.
This Chicken Satay was printed from https://mariasmenu.com/spicy/chicken-satay.
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