Tuesday, 15 May 2012

Chicken Satay & Peanut sauce

**For Vetetarians, chicken can be substituted by using tofu or paneer.

IngredientsChicken Satay
1/2 kg boneless chicken breast
1/2 Onion
1/2 teaspoon Salt
3 teaspoon Sugar
1/2 tablespoon Coriander Powder
1/2 tablespoon Turmeric Powder
1/2 tablespoon Cumin Powder
1/2 tablespoon Chili Powder
1/2 teaspoon vegetable oil
Satay Sauce
3 Shallots – chopped
1 clove Garlic – chopped
2 Red Chili – chopped
1/4 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1 tablespoon ginger – chopped
Juice of 1 Limes
1 tablespoon Soy Sauce
Salt to taste
1 tablespoon Sugar
Water as required
2 tablespoon Vegetable Oil (for frying)
Method
Chicken Satay
  1. Cut chicken pieces into thin horizontal strips.
  2. Blend onion in a food processor. Add all the dry spices and grind well. Add water if needed (do not make a thin paste) Keep aside.
  3. Marinate the chicken with this paste for atleast 5-6 hrs before grilling. Thread the chicken pieces through toothpicks or wooden skewers. (Tip - Soak the skewers/ toothpicks in cold water so that they do not burn while grilling)
  4. Place the skewers on frying pan or a grill and cook the chicken evenly on both the sides.
  5. Serve with satay sauce.
Satay Sauce
  1. Make a paste of shallots, garlic, red chilli, turmeric powder, coriander powder and ginger using a food processor.
  2. Heat oil in a wok/pan and fry the above paste until the oil rises to the top. Add water to make it sauce consistency.
  3. Bring to a boil, then simmer the mixture until the gravy turns thick.The sauce is ready for serving.

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