Thai Chicken Satay

February 5, 2015 Posted by Shweta Shanbhag

delicious chicken satay with thai flavours and peanut sauce

We had a Thai themed Potluck to celebrate a good friends birthday and the only Thai starter I has ever eaten was this one. So decided to cook this for the potluck.
As usual this may not be the authentic recipe but borrows heavily from different recipes I found online with some improvisations made according to my tastes.

Ingredients

500 gms of chicken breasts1 tsp red chilli powder1 tsp cumin powder1 tsp coriander powder

1 tsp fish sauce

1 tsp chilli sauce

10 garlic flakes

1 tsp brown sugar

1 tsp soya sauce

4 tsp coconut powder or coconut milk
1 small marble sized tamarind piece

2-3 tsp of peanut butter ( you can replace this with peanuts)

3 fresh red chillies thinly sliced

3 leaves of lemon grass

2-3 lemon leaves(You can replace lemon leaves with 2 tsp lemon juice)

For the peanut sauce

1 tbsp of sesame seed oil

5-6 flakes of finely chopped garlic

1 tbsp coarsely ground roasted peanut

3 tsp peanut butter

100 ml of coconut milk

1 tsp soya sauce

1 tsp chilli paste

1 tsp lime juice

Salt and Sugar

Method

Take 500 gms of chicken breasts. Wash it and clean it and cut it into long triangular pieces and keep aside
Make a marinade by grinding together (I used my mixer grinder) 1 tsp red chilli powder, 1 tsp cumin powder, 1 tsp coriander powder 1 tsp fish sauce, 1 tsp chilli sauce, 10 garlic flakes, 1 tsp brown sugar, 1 tsp soya sauce, 4 tsp coconut powder or coconut milk, 1 small marble sized tamarind piece, 2-3 tsp of peanut butter ( you can replace this with peanuts), 3 fresh red chillies thinly sliced, 3 leaves of lemon grass and 2-3 lemon leaves. You can replace lemon leaves with 2 tsp lemon juice. Adjust the salt and sugar according to your taste. Add some oil to this marinade. This marinade has a yummy peanut and lemon taste.
Marinte the chicken well and leave this in the refrigerator overnight for the perfect satays.
Take 6 inch bamboo skewers and dip them in water for 30 mins. Take out the skewers and arrange the chicken 1 each on each skewer
Preheat the oven @ 220 degree Celsius. Grill the chicken and after 15 mins turn them on the skewer. You can brush some marinade on the chicken as you turn them over.
It takes about 40 mins to cook but then may depend on your oven. Keep an eye on the chicken to ensure it is not burnt. Remove from the oven when cooked and serve with peanut sauce.
You can also fry this on the tawa but it may not turn out as juicy as it is in the oven.

Peanut Sauce

Heat a pan and pour 1 tbsp of sesame seed oil in it.
Add 5-6 flakes of finely chopped garlic to it.
When the garlic is slightly brown add 1 tbsp coarsely ground roasted peanut to it.
Add 3 tsp peanut butter, 100 ml of coconut milk, 1 tsp soya sauce, 1 tsp chilli paste and lime juice, mix well and cook it till it reaches a boil. Adjust for salt and sugar.