Chicken Satay sounds like its origin is from Thailand or Malaysia but the fact is that it’s an Indonesian delicacy. Indonesian might have been influenced by the Indian Kebabs in their appearance looks. I always wondered as to how my taste buds will react to the sauce…well now its one of my favorite dips. Along with our normal Indian spices we tend to get a slight sweetness which keeps the dish apart from our regular kebabs.
Chicken Satay with Peanut Sauce
Ingredients
For Satay:
- 500 grams boneless chicken cubes
Marinade: (grind to a smooth paste)
- 1 medium onion chopped
- 1 tbsp ginger chopped
- 3 to 4 garlic pods
- 2 tbsp soya sauce
- 2 tsp red chili powder
- 1 tsp coriander powder
- 2 tsp brown sugar
- 1 tbsp lemon juice
- For peanut sauce:
For peanut sauce:
- 200 ml coconut milk
- 3 tbsp peanut butter I used chunky
- 1 tbsp soya sauce
- Salt to taste
- ¼ tsp black pepper
- 1 tsp lemon juice
Instructions
For Satay Chicken
- Marinate the chicken pieces with the blended paste for about 30 min. After marination add the salt. Insert the pieces into wooden skewers and grill in a hot oven or on a grill pan.
For peanut sauce:
- Heat a nonstick pan and add coconut milk and cook on low heat. Add peanut butter, soya sauce, salt, and black pepper. Keep stirring and cook till sauce thickens.
- When it thickens add lemon juice and serve chilled.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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