MALAYSIAN CHICKEN SATAY RECIPE – Easy Chicken Satay with Peanut sauce

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Satay (sate in Malay) is a dish which nothing but seasoned meat grilled on bamboo skewers, served with a sauce. It is widely popular and originates from Indonesia and Malaysia.  Though it originates from that region it still has the similarities to our our Indian kebabs but with special seasoning though! Our family is a big fan of Malaysian food, we have very few restaurants here in Michigan which has good Malaysian food. During last India trip we allotted a few days for our Malaysia trip and enjoyed the best foods to the fullest. Satay is one dish which we enjoyed a lot… simple boneless meat skewered on a stick and grilled over open fire…. um..umm. good! Ever since that trip I wanted to try those at home with simple ingredients, though getting oriental grocery is not a big deal here in USA but for me its quite a drive. So I tried with few easy substitutes for the traditional ingredients without sacrificing the taste. Lets make this short cut / cheaters Malaysian Chicken Satay & Peanut sauce………

To make the Satay

Satay / Sate can be made with any kind of meat like chicken, goat, beef, pork, fish, or tofu..either diced or sliced. I know what you are thinking 🙂 Paneer right? That’s on my list too! Today we are going to try it with chicken.

To start we may have to soak bamboo skewers in water for atleast 30 minutes to an hour. This is mainly done to avoid burning while grilling them over open fire. But if you are going to do over electric griddle like me then you may skip this or soak for 10 minutes.

Cut the chicken breast into about an inch size thickness strips and keep them ready.

Pound small onion and garlic using a mortar & pestle to a coarse paste. (you may use a mixer too) and keep this aside. (You may either make it as a coarse paste or fine paste depending on your preference)

In a dish combine- onion garlic paste along with turmeric powder, red chili powder, coriander powder, sugar, salt, soy sauce & lemon zest to make a thick paste.

Coat the chicken strips all over with this paste.

Thread the meat into the bamboo skewers. You may either thread them by turning them in clockwise each time or go in a straight fashion. Repeat the process for all the strips.

Cover and marinate for few hours or grill right away.

Heat a grill or griddle and apply some oil over it and place the chicken skewers.

Brush them with oil and cook for 3 minutes over medium flame on each side or until evenly browned as shown with light burn marks.

Serve immediately with dipping sauce.

To make the Peanut Dipping sauce

In a bowl combine peanut butter, red chili powder, turmeric powder, brown sugar and water. Mix well to make a thick paste. Adjust with extra water for thin consistency.

Serve the Chicken satay with peanut sauce along with raw onion & cucumbers!

Notes

• First of all this is a short cut recipe and the taste will enhance quite a bit if you use traditional ingredients.
• Fresh turmeric root plays vital role in the marinade and gives nice rich yellow color to the dish. Hence its used in large quantity in this recipe!
• Lemon grass is pretty strong, try using less on your first try.
• Lemon grass substitute – Fresh ginger + Lemon zest
• Reheating is not recommended, its better to serve immediately. Microwaving helps but may turn them slightly hard.
• This is usually served with peanut dipping sauce but you may choose any sauce of your choice.