How to make Chicken Satay with Peanut Sauce -

Boneless chicken marinated with lemongrass flavoured marinade, cooked in an air fryer and served with flavourful peanut sauce.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Chicken Thighs, Lemongrass

Cuisine : Thai

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Stuffed Dahiwadas Chilli And Coriander Parcels Farali Khandvi Samosa Rolls

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 8-10 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Satay with Peanut Sauce Recipe

  • Boneless Chicken Thighs cut into 1 inch pieces 400 grams

  • Lemongrass 3 inches

  • Broken dried red chilies soaked and drained 2-3

  • Fresh red chillies 1-2

  • Fresh turmeric peeled 1/2 inch

  • Shallots 15-18

  • Lemon juice 1 teaspoon

  • Dark soy sauce 1 teaspoon

  • Salt to taste

  • Coconut sugar (palm sugar) 1 tablespoon

  • Groundnut oil 1 tablespoon

  • Cucumber 1/4 medium

  • Onion 1/2 medium

  • For Peanut sauce

  • Roasted peanuts 1/2 cup

  • Groundnut oil 2 tablespoons

  • Onion finely chopped 1 medium

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Coconut sugar (palm sugar) 2 tablespoons

  • Tamarind pulp 1 tablespoon

  • Coconut milk 1 tablespoon


Step 1

Roughly chop lemongrass and put in a mixer jar. Add dried red chillies. Roughly chop fresh red chillies, fresh turmeric and shallots and add to the jar. Add lemon juice and grind to a fine paste.

Step 2

Transfer the ground mixture into a bowl. Add dark soy sauce, chicken pieces and salt and mix well. Add 1 tbsp coconut sugar and mix well. Keep it in refrigerator for 6-8 hours.

Step 3

To make peanut sauce, crush peanuts in a chopper.

Step 4

Heat groundnut oil in a non-stick pan, add onion and sauté till translucent. Add turmeric powder, coriander powder and cumin powder and mix well. Add crushed peanuts and ginger-garlic paste and mix well. Add 2 cups water and mix well. Add red chilli powder and salt and mix well. Add 2 tbsps coconut sugar and mix well. Add tamarind pulp and coconut milk and mix well. Cook till the sauce thickens.

Step 5

Add 1 tbsp groundnut oil to the marinated chicken and mix. Thread the marinated chicken pieces onto wooden skewers. Let the remaining marinade remain in the same bowl.

Step 6

Place the skewers in an air fryer basket and cook at 200º C for 3-4 minutes, then reduce the temperature to 180º C and cook further for 7-8 minutes.

Step 7

Add the remaining marinade to the peanut sauce and mix well.

Step 8

Roughly slice cucumber and separate layers of onion.

Step 9

Arrange cucumber slices and onion alternately onto 2-3 small satay sticks.

Step 10

Transfer the peanut sauce into a serving plate, place roasted chicken satay over it, top with vegetable sticks and serve immediately.

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MasterChef Sanjeev Kapoor

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 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.