Spicy Chicken Satay Peanut sauce / Thai Homemade Satay Chef RanveerBrar

CHICKEN SATAY - Satay ke saath, weekend ki shuruaat :) You can adapt this peanut sauce to any ingredient of your choice, Paneer and Tofu too.

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CHICKEN SATAY
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2

Ingredients
For Peanut Powder
1 cups Peanuts,

For Curry Paste
1 large Onion, roughly chopped,
3 no. Green chillies (less spicy & roughly torn)
1 inch Ginger (peeled & roughly chopped)
2-3 no. Garlic cloves,
1 inch Lemongrass stems (roughly chopped)
tsp Turmeric powder,
tsp Coriander powder,
tsp Cumin seeds,
tsp Degi red chili powder,
1 tbsp Oil,
1 tbsp Tender Coriander stems, roughly chopped,
1 tbsp Jaggery, roughly chopped,

For Chicken Marination
450 gms Chicken breast, cut into strips,
Salt to taste,
1 tsp Ginger Garlic paste,
1 tsp Light soy sauce,
tsp Turmeric powder,
1 tbsp Prepared Curry Paste,
1 tbsp Oil,

For Peanut Sauce
1-2 tbsp Oil,
Prepared Curry Paste,
Salt to taste,
1 cup Peanuts powder,
cup Tamarind water,
1 tsp Degi red chili powder,
2-3 tbsp Jaggery, roughly chopped,
2 cups Water,
2 inch Lemongrass stems,

For Salad
2 no. Green chillies (less spicy & chopped)
2 tbsp Vinegar,
tsp Sugar,
Salt to taste,
2 tbsp Coriander leaves, finely chopped,
cup Water,
1 medium Cucumber (peeled & cut into strips)

For Roasting Chicken
2-3 tbsp Oil,

For Garnish
Lemon wedge,
Coriander sprig,

Process
For Peanut Powder
In a pan, add peanuts and dry roast it for a few minutes until golden in color on medium flames.
Transfer it to a tray and deskin it by rubbing with the help of hands or with the cloth.
Transfer it to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.

For Curry Paste
In a medium bowl, add onion, green chillies, ginger, garlic cloves, lemon grass, turmeric powder, coriander powder, cumin seeds, degi red chili powder, oil, tender coriander stems and jaggery.
Transfer it to a grinder jar and grind into a smooth paste.
Keep it aside for further use.

For Chicken Marination
In a bowl, add chicken breast, salt to taste, ginger garlic paste, light soy sauce, turmeric powder, prepared curry paste, oil and marinate it well.
Keep it aside for further use.

For Peanut Sauce
In a sauce pot, add oil, once it's hot, add prepared curry paste, salt to taste and cook for a while.
Add peanut powder and saute well for 2-3 minutes on medium flames.
Add tamarind water, degi red chili powder, jaggery, water, lemon grass stems and let it cook it for 10-15 minutes until cooked well.
Serve hot with chicken satay.

For Roasting Chicken
Prick the marinated chicken strips on a wooden skewer, place it on a grill pan and brush it with some oil.
Grill it for 2-3 minutes and until golden and flip it on the other side.
Drizzle some oil and grill it until tender.
Transfer it to a serving dish and garnish coriander sprig.
Serve hot with Peanut Sauce and some prepared salad.

For Salad
In a bowl, add green chillies, vinegar, sugar, salt to taste, coriander leaves, water, cucumber and mix well.
Keep it aside for further use.

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- http://bit.ly/RBAppiOS
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#sataysauce #peanutsauce #thaipeanutsauce #thaichickensatay #thaichickencurry