Learn How To Make Malaysian Chicken Satay Recipe, from The Bombay Chef - Varun Inamdar only on Get Curried. Make this Chicken Recipe of Chicken Satay in a simple, quick and easy method, at your home and share your experience with us in the comments below.
For the Marinade:- ¼ cup minced lemongrass, fresh or frozen 2 shallots, sliced 4 cloves of garlic 1 tsp. Red Chilli powder 1 inch piece Galangal/ginger 1 tsp. Turmeric powder 2 tbsp. Coriander powder ½ tsp. Cumin powder 2 tbsp. Light soy sauce 3 tbsp. Fish sauce 2 tbsp. Brown sugar 2 tbsp. Vegetable oil Salt as required
Peanut sauce:- 1 cup Peanuts, roasted 2 cloves of garlic ½ tsp. Dark soy sauce 2 tsp. Sesame oil 2 tbsp. Brown sugar 2 tbsp. Fish sauce 1 tsp. Tamarind paste ½ tsp. Chilli powder ⅓ cup Coconut milk
Method:- Grind lemongrass, shallots, garlic, ginger, red chilli powder, turmeric powder, coriander powder, cumin powder, fish sauce, brown sugar, soy sauce, salt and vegetable to a smooth paste using some water. Add chicken to this mixture and refrigerate for a minimum of 30 minutes. Grind together, roasted peanuts, brown sugar, red chilli powder, sesame oil, tamarind pulp, garlic, fish sauce, salt, soy sauce and a part of coconut cream to a smooth paste. Heat a pan and add the peanut sauce and remainder of the coconut cream to it. Simmer for no more than 3 minutes and turn the flame off. Reserve bamboo skewers in cold water for a minimum of 2 hours and skewer the chicken pieces to them. Heat oil in a grilled pan and grill the chicken skewers in it for a minute and a half each side. Serve with the peanut sauce.
Malaysian Chicken Satay is ready to eat! HAPPY COOKING!!!
AI Generated·May contain errors
Hey guys, this is the Bombay chef Varun Inamdar
and welcome to Get Curried.
I'm going to break this recipe into 3 parts.
The first being marinating the chicken in a spice mix.
The second being grilling it.
And the third one being the hot dipping peanut sauce.
The first thing is making a Malaysian spice blend.
For which I'm going to grind Lemongrass into a fine paste.
Along with of course a few more things.
The next thing that goes in are Peeled Shallots.
Well if you do not have these, you could also use Red Onions.
To this, I'm adding in Cloves of Garlic and Ginger.
Red Chilli Powder.
Turmeric Powder.
Coriander Powder.
Cumin Powder.
Fish sauce, which is also known as Naampla.
Well you get this very easily at Asian stores.
To this I'm adding in Brown Sugar.
Well to this you could also add in Molasses
or you could add in a little bit of Honey.
To this I'm also adding in some light Soya Sauce.
Salt as required.
Some Vegetable Oil.
We need to grind this in a fine
and smooth paste using a little bit of water.
Let's give
this a
quick check.
Well this looks fantastic.
To this, I'm going to add in strips of Chicken Breast.
Well alternatively, you could also use boneless pieces of thigh.
Cut it into thin strips and put that to use.
Whenever you are making Satays or any Kebabs for that matter,
remember to use one part of chicken.
If you are sticking to a chicken breast, use only that.
If you are using chicken thighs, use just that.
Never mix 2 parts of chicken because the cooking becomes uneven.
Give this a nice mix and this now needs to go
in the refrigerator for a minimum of 30 minutes.
While the chicken is resting and marinating,
let's make the spicy peanut dipping sauce.
For that, I'm going to use roasted peanuts, the unsalted ones.
Alternatively, you could
also use in equal quantity of peanut butter to make your life easy.
To this, I'm adding in brown sugar followed
by red chilli powder,
sesame oil, tamarind pulp.
It's spicy, it's tangy, and it's sweet at the same time.
To this I'm adding in Cloves of Garlic.
Fish Sauce.
A tad bit of Salt.
Remember there's going to be Fish Sauce,
there's also going to be Soya Sauce.
So mind the quantity of Salt.
The next ingredient is Soya Sauce.
And to run this into a fine smooth paste,
I'm going to add in Coconut Cream.
I'm not going to add in all of it,
this is just to help it grind into a smooth paste.
Well, I know a lot of them who also prefer this nice and chunky.
So that could be a personal choice.
Time to cook this.
That, I'm going to heat this pan.
And to this, I'm going to add in all of this paste.
To this, I'm going to add in the remaining Coconut Milk or Cream.
Whichever you are using.
Allow this to simmer, not more than 3 minutes.
With this, our peanut sauce is ready.
Off goes the flame.
We shall reheat this once the chicken is grilled and ready.
But for now, let's wait for the chicken to be marinated.
The chicken is marinated and ready.
Let's begin skewering this on bamboo sticks.
These are the Bamboo Skewers that I'm referring to.
These have been reserved in cold water for a minimum of 2 hours.
What happens is that it absorbs water.
And this prevents the stick from burning.
The next step before we move on,
is lighting the flame and adding in some oil.
Well I'm using a grill pan, but you could use any regular pan.
The next step is to skewer the pieces of chicken.
Well you could either use
a zig-zag pattern like how I'm showing it here.
Or you could straight skewer it.
Similarly, let's start skewering the other pieces of chicken.
The chicken is skewered and ready.
Let's now grill the skewers.
After a minute and a half
on one side, we need to flip it over.
The chicken pieces are cooked and ready.
Let's transfer these on a plate.
With this, your Malaysian Chicken Satay
with a spicy peanut dipping sauce is ready.
Trust me, you will love it.
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