Delhi darbar style chicken satay - quick & easy chicken satay | ramadan recipes by tasty bytes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

Take clean boneless chicken, remove the fat and make medium pieces of it.

In a large bowl add chicken, add salt, ginger garlic paste, red chilli powder, black pepper powder, soya sauce, schezwan sauce and tomato sauce.

Mix everything well and marinate it for 30-60 mins.

Take 6-7 wooden sticks.

Weave 4-5 chicken pieces in one stick. Weave all the chicken pieces.

Spread leftover spices on chicken and keep aside.

For egg batter, take an egg then add cornflour, flour(maida), pinch of salt, and a pinch of black pepper powder. Mix them well.

Preheat oil for shallow frying in a pan.

Turn the flame on medium once the oil is hot enough.

Dip the chicken satay in egg mix.

Fry the chicken satay in batches on medium flame. Fry 2-3 at a time.

Flip the chicken pieces gently after 5-6 mins.

Once it is done remove it on a tissue paper.

To make sauce take oil, add finely chopped garlic, schezwan sauce, soya sauce, vinegar, tomato sauce, salt to taste, black pepper powder and red chilli powder.

Add little water and cook it on medium flame.

Take corn flour and dissolve it into water and mix it well. Add this mix into the sauce.

Mix well and adjust sauce, then add food colour in it. Add honey or sugar (optional) and add chicken sticks in sauce.

Coat chicken thoroughly. Serve hot!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens