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 ½ cups Peanuts, मूंगफली
For Curry Paste
1 large Onion, roughly chopped, प्याज
3 no. Green chillies (less spicy & roughly torn) हरी मिर्च
1 inch Ginger (peeled & roughly chopped) अदरक
2-3 no. Garlic cloves, लहसुन
1 inch Lemongrass stems (roughly chopped) लेमन ग्रास
¼ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Coriander powder, धनिया पाउडर
¼ tsp Cumin seeds, जीरा
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tbsp Oil, तेल
1 tbsp Tender Coriander stems, roughly chopped, धनिये के डंठल
1 ½ tbsp Jaggery, roughly chopped, गुड़
For Chicken Marination
450 gms Chicken breast, cut into strips, चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Light soy sauce, सोया सॉस
½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Prepared Curry Paste, तयार किया हुआ करी पेस्ट
1 tbsp Oil, तेल
For Peanut Sauce
1-2 tbsp Oil, तेल
Prepared Curry Paste, तयार किया हुआ करी पेस्ट
Salt to taste, नमक स्वादअनुसार
1 cup Peanuts powder, मूंगफली का पाउडर
½ cup Tamarind water, इमली का पानी
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2-3 tbsp Jaggery, roughly chopped, गुड़
2 cups Water, पानी
2 inch Lemongrass stems, लेमन ग्रास
For Salad
2 no. Green chillies (less spicy & chopped) हरी मिर्च
2 tbsp Vinegar, सिरका
½ tsp Sugar, चीनी
Salt to taste, नमक स्वाद अनुसार
2 tbsp Coriander leaves, finely chopped, धनिया पत्ता
⅓ cup Water, पानी
1 medium Cucumber (peeled & cut into strips) खीरा
For Roasting Chicken
2-3 tbsp Oil, तेल
For Garnish
Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता
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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