How to make Chicken Satay -
Boneless chicken strips marinated in a tangy marinade, strung onto satay sticks, pan roasted and served with peanut sauce.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Satay sticks (साटे स्टिक )
Cuisine : Thai
Course : Snacks and Starters
For more recipes related to Chicken Satay checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Sabudana Thalipeeth Mexican Nachos Mango and Berry Muffins Palak Paneer Pakoda - SK Khazana
Chicken Satay Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Satay Recipe
Boneless chicken breast cut into 1 inch wide strips 400 grams
Satay sticks soaked in water for 2-3 hours a few
Garlic cloves 8-10
Tamarind paste 1 tablespoon
Lemon juice 2 tablespoons
Soy sauce 2 tablespoons
Coriander powder 1 teaspoon
Cumin powder 1 teaspoon
Lemon grass chopped 1 tablespoon
brown sugar/jaggery 1 teaspoon
Salt to taste
Peanut butter 2 tablespoons
Oil 2-3 tablespoons + for greasing
Thai red curry paste 1 tablespoon
Coconut cream 1 cup
Method
Step 1
Grind garlic, tamarind paste, lemon juice, 1 tablespoon soy sauce, coriander powder, cumin powder, lemongrass, ½ teaspoon brown sugar and salt with sufficient water to a fine paste.
Step 2
Place chicken strips in a bowl and add this paste and mix. Add 1 tablespoon peanut butter and mix well.
Step 3
Cover with a cling film and keep in the refrigerator for 30-45 minutes to marinate.
Step 4
To prepare peanut sauce, heat 1 tablespoon oil in a non-stick pan. Add red curry paste and sauté for 1minute. Add coconut cream, remaining peanut butter and mix well.
Step 5
Add remaining brown sugar, remaining soy sauce and pinch of salt. Adjust consistency by adding a little water.
Step 6
Thread the marinated chicken pieces on satay sticks.
Step 7
Heat remaining oil in a non-stick grill pan. Place the satay sticks on the grill pan and cook on high heat for 2-3 minutes.
Step 8
Rotate the satay sticks, cover and cook on low heat for 2-3 minutes.
Step 9
Remove the lid, rotate the satay sticks again, brush chicken with oil, cover and cook for 2-3 minutes more.
Step 10
Serve hot with peanut sauce.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
