Chicken satay | The Daily Star
12:00 AM, July 24, 2018 / LAST MODIFIED: 05:55 AM, July 24, 2018

Meals of memory

Chicken satay


4 medium sized chicken breasts

For marinade —

2 tbsp lemon juice

1 tbsp dark soy sauce

1 tsp oil

1 tsp red chilli powder

Salt to taste

For sauce —

¼ cup roasted peanut

1 small sized onion

1 tsp oil

½ tsp red chilli powder

1 tbsp dark soy sauce

3 tbsp tomato puree

2 tbsp honey

Salt to taste



Cut the chicken breasts into half-inch broad strips; slightly flatten them. Mix all the marinade ingredients thoroughly, add flattened chicken strips to it and leave aside for an hour. Thread marinated flattened chicken strips equally onto eight-inch long wooden skewers. Heat a non-stick flat tawa, grease it slightly with a few drops of oil and place skewered chicken, a few at a time. Cook on high heat, turning them frequently.

Cook for about 3 to 4 minutes, or till it is just cooked. Meanwhile prepare the sauce. Crush roasted and skinned peanuts to a coarse powder. Peel and grate onion. Peel and chop garlic. Heat oil in a pan, add garlic and onion. Cook on high heat, stirring continuously for half a minute.

Add red chilli powder, and dark soy sauce, tomato puree, honey, peanuts, salt and one cup of water. Bring it to a boil and simmer for five minutes, stirring occasionally. Serve chicken satay accompanied with peanut sauce.


Photo: Collected

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