Non-Veg Thai Chicken Satay With Peanut Sauce

Miss Alone

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Boneless chicken breasts:- 400 grams
Dried red chillies:- 4
Lemon grass chopped:- 1 tablespoon
Garlic:- 6-7 cloves
Coriander seeds:- 1 teaspoon
Cumin seeds:- 1/4 teaspoon
Salt to taste
Brown sugar:- 2 teaspoons
Coconut milk:- 3-4 tablespoons
Lemon juice:- 1 tablespoon
Soy sauce:- 2 teaspoon
Bamboo skewers soaked as required
Oil to deep fry

Peanut sauce
Roasted peanuts coarsely powdered:- 1/4 cup
Oil:- 1 teaspoon
Onion chopped:- 1 small
Brown sugar:- 1/2 teaspoon
Salt:- 1/2 teaspoon
Garli crushed:- 4-6
Coconut milk:- 1 cup
Soy sauce:- 1 teaspoon


Step 1
For the chicken satay, grind red chillies, lemon grass, three cloves of garlic, coriander seeds and cumin seeds to a smooth paste. Crush the remaining garlic cloves.

Step 2
Slice the chicken breasts horizontally and cut into smaller pieces and place them in a bowl.

Step 3
Add salt, crushed garlic, brown sugar, ground paste, coconut milk, lemon juice and mix.

Step 4
Add soy sauce and mix and set aside to marinate for about fifteen minutes. String the chicken pieces onto satay sticks.

Step 5
Heat a non-stick grill pan, add a little oil and place the satay sticks on it and cook. Turn sides a few times so that the chicken gets cooked evenly on all sides. Meanwhile make the peanut sauce.

Step 6
Heat oil in a pan. Add onion and sauté till transluscent. Add peanuts and mix. Add two to three tablespoons water and cook.

Step 7
Add brown sugar, salt, crushed garlic, coconut milk and mix. Add soy sauce and mix well .

Step 8
Add soy sauce and mix well. Add a quarter cup of water and cook till the mixture gets a sauce consistency.

Step 9
Serve the satay hot with the peanut sauce.