Chicken Satay

Name: Chicken Satay
Yield: 12-15 sticks
Cuisine: Indian
Ingredients: 350 gms Chicken breast cut into long strips; 12-15 Garlic cloves; 1 inch piece of Ginger; 2 fresh red chilli; 2 tbsp Paprika; 3 tbsp Soy sauce; 2 tbsp Brown Sugar; 1 Lemon juice; 1 tbsp Peanut butter; 1/4 cup Coconut milk; 2 tbsp coconut oil; To taste Salt; 12 satay sticks; For relish:; 1 cucumber; 1 small onion; 1/4 cup vinegar; 1/4 cup sugar

Urvee @cook_18679049

#partyfood
#deepika
#thegourmettherapy
Chicken satay is an easy recipe and is a big heat during parties. Traditionally these are made over coal, similar to a tandoor. But at home you can make it in a grill pan or like I have made in a regular pan since I do not own a grill pan.

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Ingredients

12-15 sticks

350 gmsChicken breast cut into long strips
12-15Garlic cloves
1 inchpiece of Ginger
2fresh red chilli
2 tbspPaprika
3 tbspSoy sauce
2 tbspBrown Sugar
1Lemon juice
1 tbspPeanut butter
1/4 cupCoconut milk
2 tbspcoconut oil
To tasteSalt
12satay sticks
For relish:
1cucumber
1small onion
1/4 cupvinegar
1/4 cupsugar

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Steps

1

Wash and clean the chicken breast and cut it into long strips. I have used chicken breast here, but you can use chicken thigh as well. Try to cut uniform strips to cook them evenly.
2

Start making the marinade. Crush garlic, ginger and red chilli in a mortar pestle or a mixer grinder. Put it in the bowl you will marinade the chicken in.
3

Now to the ginger garlic mixture add soy sauce, paprika, peanut butter, lime juice, salt, coconut milk, brown sugar, oil and mix everything well.
4

Add chicken strips, coat it well in the marinade and keep it aside. I would suggest to keep it overnight in the fridge for best flavor, however if you do not have enough time try to keep it for at least an hour.
5

If you are using the bamboo sticks, ensure you soak them in water for at least 30 mins before using them.
6

Once the chicken is marinated, thread the chicken strips on the soaked satay sticks.
7

Heat oil in a pan. Add strips to the pan and let it sizzle. If your strips are too thick, cover them and cook till 95% done. Later cook them on full flame and uncovered to get that caramelisation and char on it. Once done, remove it to the serving platter. Garnish with fresh coriander.
8

Chicken satay is generally served with a cucumber relish and peanut sauce. For relish chop the cucumber and onion. Take vinegar and sugar in a pan. Boil it till the sugar is dissolved. Add salt as per taste.
9

Pour this vinegar sugar mixture in the cucumber onion bowl and your relish is ready. You can add sliced fresh red chilli and coriander to garnish. Serve it with your chicken satay.
10

Notes: 1) You can increase or decrease ginger, garlic, paprika as per your taste-buds. We prefer less spicy. 2) You can use smooth or crunchy peanut butter. 3) I have used coconut oil, you can use regular oil as well but not mustard oil. 4) You can thread the chicken before party and store it in the fridge. Once guests arrive grill and serve hot. 5) Use red chilli carefully, mine was not much spicy. 6) I have used a store bought peanut sauce here, will soon try and upload a recipe too.