Chicken Satay

About Chicken Satay

Ingredients

• Chicken supreme 300 gms
• Salt to taste
• Turmeric powder 1 tsp
• Galangal, peeled 1½ inches
• Ginger 1 inch
• Lemon grass 3 inches
• Small red onion, peeled 1
• Garlic cloves, peeled 8
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Powdered chicken broth 1 tsp
• Caster sugar 2 tsps
• Coconut milk 3½ tbsps
• Vegetable oil for grillling
• Peanut sauce for serving

How to Make Chicken Satay (Stepwise Photos)

Method

1. Cut chicken supreme into small cubes, put them in a bowl and season with salt and ½ tsp turmeric powder.
2. Rough chop galangal, ginger, lemon grass, onion, garlic and put into a mixer jar. Add cumin powder, remaining turmeric powder, coriander power, powdered chicken broth and a little water and blend into a paste.
3. Transfer the paste into a mixing bowl, add salt, caster sugar and coconut milk and mix well. Marinate the chicken in this paste for ½ hour.
4. Skewer the chicken on skewer sticks. Heat oil on a non-stick grill pan and grill the chicken for a few minutes till brown.
5. Serve hot along with peanut sauce.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps