Chicken Satay with Peanut Sauce

Another good chicken recipe. Though technically not the kind of chicken satay served in Indo-Chinese restaurants, this tasted pretty good. The peanut sauce was delectable. Sweet, and hot with undertones of sour. Try it if you want to make a party recipe but you don’t have a lot of time. Although the marination time is more, you can cook it in only ten minutes. Taste in a jiffy!


  • 2 chicken breasts
  • 6 to 7 garlic pods
  • 6 red chillies
  • juice of 1 lemon
  • salt
  • 1/2 tbsp sugar
  • 1 tsp turmeric powder
  • 1 tsp cumin powder

For the peanut sauce

  • 2 tbsp roasted peanuts
  • 3 red chillies
  • 2 garlic cloves
  • juice of 3 lemons
  • sugar to taste
  • salt to taste

 Grind the red chillies, garlic and lemon juice to a fine paste. To this add the salt, sugar, turmeric powder and cumin powder.

Chop the chicken breasts into 3 inch long strips. Apply the above mixture to the chicken pieces and keep them aside for an hour. (If you want to marinade more then you must keep the chicken pieces in the refrigerator.)

If you have bamboo skewers, then pierce the chicken pieces with these and cook them on a non-stick griddle foor about 3 minutes on each side. When you touch the cooked pieces, they should feel firm and elastic. If they are too firm, they have become rubbery and dry, if they are too elastic they are raw. They should be cooked to a happy median.

Mix all the ingredients for the peanut sauce and blend them to form a smooth paste. Serve the chicken satay with this sauce.

Happy Cooking!


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