Malaysian Chicken Satay Recipe | How To Make Chicken Satay | Chicken Recipe | Chicken Satay by Varun

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with a unique flavor.

Grind lemongrass, shallots, garlic, ginger, red chilli powder, turmeric powder, coriander powder, cumin powder, fish sauce, brown sugar, soy sauce, salt, and vegetable oil to a smooth paste using some water.

Add chicken to this mixture and refrigerate for a minimum of 30 minutes.

Grind together roasted peanuts, brown sugar, red chilli powder, sesame oil, tamarind pulp, garlic, fish sauce, salt, soy sauce, and a part of coconut cream to a smooth paste.

Heat a pan and add the peanut sauce and remainder of the coconut cream to it. Simmer for no more than 3 minutes and turn the flame off.

Reserve bamboo skewers in cold water for a minimum of 2 hours and skewer the chicken pieces to them.

Heat oil in a grilled pan and grill the chicken skewers in it for a minute and a half on each side.

Serve with the peanut sauce.

Cooking Techniques

Equipment Needed

Spice Level:

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