Chicken Satay, Peanut Sauce
Chicken SatayA popular Southeast Asian dish featuring skewered and grilled marinated chicken, known for its smoky, tender texture and bold flavors. Typically served as an appetizer or street food, it's enjoyed with a flavorful dipping sauce.Peanut SauceA rich, creamy sauce made from ground peanuts, coconut milk, soy sauce, and spices. It’s the classic companion to chicken satay, adding a sweet, savory, and slightly spicy kick that perfectly complements the grilled meat.
Ingredients
For Curry Paste
- Pearl Onions (प्याज) – 8-10 nos
- Fresh Red Chillies (ताज़ी लाल मिर्च) – 3-4 nos
- Galangal (थाई जिंजर) – 2“piece
- Garlic cloves (लहसुन) – 6-7 nos
- Lemongrass stems (लेमन ग्रास) – 6 nos
- Turmeric (हल्दी पाउडर) – ½ tsp
- Coriander Powder (धनिया पाउडर) – 1 tbsp
- Cumin Powder ( जीरा पाउडर) – 2 tsp
- Salt (नमक) – 1 tsp
- Jaggery, roughly chopped (गुड़) – 2 tbsp
- Water (पानी) – 100 ml/ ½ cup approx
- Chicken Leg Boneless (चिकेन लेग बोनलेस) – 400 gms
- Salt (नमक) – to taste
- Light Soya Sauce (सोया सॉस) – 3 tbsp
- Curry Paste (करी पेस्ट) – 3 tbsp
- Oil (तेल) – 4 tbsp
FOR PEANUT SAUCE
- Oil (तेल) – ⅓ cup
- Curry Paste (करी पेस्ट) – 4 tbsp
- Chilli Powder, optional (लाल मिर्च पाउडर) – 2 tsp
- Tamarind Water (इमली का पानी) – 4 tbsp
- Jaggery, roughly chopped (गुड़) – 2 tbsp
- Water (पानी) – 2 cups
- Roasted Peanuts (भुनी मूँगफली) – 1 cup/150 gms
- Salt (नमक) – to taste
For Accompaniment
- Cucumber Diced
- Onion Diced
- Compressed Rice
- Lemon wedges
- Coriander Sprigs
- Wooden Skewers 6”
Instructions
- For curry paste, in a blender, combine pearl onions, red chillies, galangal, garlic cloves, lemongrass stems, turmeric powder, coriander powder, cumin powder, salt, jaggery, and water. Blend until you get a smooth paste.
- In a bowl, combine chicken, salt, soya sauce, and 3 tablespoons of the prepared curry paste. Mix well and pour some oil and let it marinate for at least 30 minutes.Thread the marinated chicken onto skewers. Heat oil in a grill pan. Grill the chicken skewers, turning occasionally, until fully cooked and have a nice char on the outside.
- For peanut sauce, in a saucepan, heat oil and add 4 tablespoons of curry paste. Cook for a few minutes. Add chilli powder, tamarind water, jaggery, water, roasted peanuts, and salt. Simmer until the sauce thickens.Serve the grilled chicken satay with the peanut sauce on the side and enjoy!
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