Chicken Satay With Tangy Peanut Sauce

Name: Chicken Satay With Tangy Peanut Sauce
Cuisine: American
Ingredients: 1 .Chicken satay; 100 g Chicken boneless; 1 tsp Soya sauce; 1 tsp Tamarind juice thick; 2 spoon Jaggery; to taste Salt; 1 tsp Vinegar; 1 tsp Coconut milk thick; 1/2 tsp Jeera powder; 1 tsp Chilli powder; 1/2 tsp Coriander powder; 2 Peanut sauce; 2 Garlic minced; 2 tsp Oil; 50 g Peanut crushed; 2 tsp Jaggery; 1/2 tsp Jeera powder; 1 tsp Chilli powder; 1/2 spoon Vinegar; as needed Juice from Chicken satay marination; 1 tsp Tamarind paste

Gayathri Gopinath @cook_15404058

Penang Island, Malaysia

Different way of chicken And yummy taste with satay sauce by peanut

Gayathri Gopinath @cook_15404058

Penang Island, Malaysia

Different way of chicken And yummy taste with satay sauce by peanut

Saved

Ingredients

1.Chicken satay
100 gChicken boneless
1 tspSoya sauce
1 tspTamarind juice thick
2 spoonJaggery
to tasteSalt
1 tspVinegar
1 tspCoconut milk thick
1/2 tspJeera powder
1 tspChilli powder
1/2 tspCoriander powder
2 Peanut sauce
2Garlic minced
2 tspOil
50 gPeanut crushed
2 tspJaggery
1/2 tspJeera powder
1 tspChilli powder
1/2 spoonVinegar
as neededJuice from Chicken satay marination
1 tspTamarind paste

Saved

Steps

1

Mix all the incredients below Chicken satay And marinate And refrigerate for 2 hours. Set like this with satay stick. War And heat a tawa And place like this roast both side 5 min. And apply marinate juice well
2

For peanut sauce heat pan and add oil and add minced garlic stir 1 min And add peanut powder stir a minute. And add all dry incredients below the sauce stir well. Adjust adjust the taste. You can add the juice from the satay chicken marinate. It gives more taste to sauce.
3

Add thick coconut And turmarind paste stir well. Keep low flame.. It separates the oil from sauce that stage you turn off And you also keep this sauce for 2 weeks in fridge for all chicken fry dishes it's suit very well