Chicken Satay

📝 Ingredients

• 500 gms Boneless chicken (bite size pieces)
• 2 tsp Red chilli powder
• 2.5 tsp Brown sugar (I used soft light brown sugar)
• 2 Fresh red chillies (seeded and thinly sliced)
• 2.5 tsp Oil (I used sunflower oil)
• 4 tbsp Thick coconut milk
• 1.5 tsp Soya sauce
• 1.5 tsp Grated ginger
• 1.5 tbsp Lemon juice
• 2.5 tsp Cornflour
• 1.5 - 2 tsp Grated/crushed garlic
• 1.5 tsp Cumin powder
• 1.5 tsp Coriander powder
• 1/4 cup Roasted salted peanuts
• 1 Onion (chopped)
• 1/2 tsp Salt
• 1/2 tsp Chilli powder
• 1 tbsp Oil (I used sunflower oil)
• 1/2 - 1 tsp Sugar
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 2 tsp Grated/crushed garlic
• 1 tbsp Butter
• 1.5 tsp lemon juice
• 1 tsp Soya sauce
• 1 cup Medium thick - thick coconut milk
• 6 Bamboo skewers (soaked in water to prevent burning)

👨‍🍳 Instructions

1. 1Chicken Preparation
2. 2Mix all the ingredients listed under marination well, in a bowl. Add cleaned chicken pieces to the marinade, mix very well. Leave aside for 2 hrs in the fridge.
3. 3Thread marinated chicken pieces onto oiled wooden skewers. Do not leave any space between each piece while threading them. Leave behind the marinade.
4. 4Cook in preheated grill at 230 C, for 10-11 mins, turning them once in between and basting them with the remaining marinade.
5. 5Alternately, heat a non stick flat tawa, grease it lightly with a few drops of oil and place skewered chicken, a few at a time. Cook on high heat, turning them frequently. Cook till the chicken is done.
6. 6Peanut sauce preparation
7. 7Grind peanuts with salt to a rough powder. Heat 1 tbsp butter in a heavy bottomed sauce pan. Add crushed garlic. saute till it starts to change colour. Add onion and cook till soft. reduce heat. Add chilli, corander and cumin powder. Cook for a min or two. Add half cup coconut milk. Boil, stirring. Cook on low heat for 3 mins, stirring continously.
8. 8Add crushed peanuts, 1/2 tsp sugar, 1.5 tsp lemon juice, 1 tsp soya sauce and remaining coconut milk. Boil. simmer gently for 5 mins, stirring occasionally to prevent it from sticking to the pan. Serve sauce with satay.