Restaurant Style Chicken Satay | Peanut Sauce Recipe | चिकन साते बनाने का तरीका | Chef Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Make the red paste: grind the Kashmiri chillies, spicy red chillies, lemongrass, galangal, shallots, garlic and a little water into a fine, thick paste. Use 1 tbsp for the chicken and the rest for the sauce.
2. Cut the chicken thigh into thin bite-sized pieces and put them in a bowl.
3. Add the coriander, turmeric, cumin and white pepper powders, the brown sugar, light soy sauce, 1 tbsp red paste, 4 tbsp coconut milk and salt to taste. Mix well.
4. Marinate the chicken until you make the sauce, or for 1 to 2 hours.
5. Roast the peanuts in a pan over medium heat until golden brown. Transfer to a bowl and let cool completely.
6. Chop the roasted peanuts in a chopper into a semi-coarse powder, not fine.
7. Heat a pan over high heat until moderately hot. Add a few ladles of the coconut milk and cook over medium-high heat for 6 to 7 minutes until it thickens.
8. Add the remaining red paste and cook over high heat until the paste crumbles and starts to leave the pan. If no oil separates, add 1 to 2 tbsp neutral oil.
9. Add the remaining coconut milk, then the tamarind pulp, brown sugar, light soy sauce and salt. Bring to a simmer.
10. Stir in the chopped peanuts and cook for 1 to 2 minutes. Taste and adjust the seasoning.
11. Make the sauce before cooking the chicken so it can be served hot. Thread the chicken onto skewers, or cook it without skewers.
12. Heat a pan or grill over high heat, then add the oil and let it heat. Place the chicken in the pan and cook over medium-high heat without moving it until golden and slightly charred. Flip and cook the other side the same way: about 4 to 5 minutes per side for thigh, or 3 to 4 minutes for breast.
13. Remove the skewers and serve hot with the peanut sauce.

Summarized from Your Food Lab's video. Watch it for the details.

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GarlicBrown sugarChickenShallotCoconut milkPeanutTamarind