We had Chicken Satay at Opus at
, Pune & it was so tasty. I wanted to make Chicken Satay since a long time, so at last I thought of making it. I was very happy with the outcome. It was tender, succulent & tasty.. just like the way I wanted it to be. My family loved it & said it was better than any restaurant. I could’nt wait to share this recipe with all of you. I’m sure you will enjoy making & eating it the way we did… Koregaon Park
· 3 tender Chicken Breasts
· 6 cloves of Garlic (finely chopped)
· 1 tbsp. fresh Ginger (grated)
· 1 tsp. Rice Vinegar
· 1 tbsp. light Soya Sauce
· 2 tsp. Brown Sugar
· 1 tbsp. Peanut Butter
· 1 tbsp. Lime juice
· ½ tsp. Sesame Oil
· 15 Bamboo Skewers (soaked in water)
· Salt to taste
· Sesame Oil for basting
In a large bowl, combine the garlic, ginger, rice vinegar, soya sauce, brown sugar, peanut butter, lime juice, sesame oil & salt. Set the marinade aside.
Slice the chicken breasts into long thin strips & flatten it with the knife by putting pressure with help of the bottom of your palm.
Add the chicken strips to the marinade & mix well.
Refrigerate for an hour but preferably overnight.
When ready to cook, pre-heat the oven to 200C.
Thread the chicken strips onto the bamboo skewers, keeping the chicken flat as you can so that they cook evenly.
Grill the chicken skewers for 7 mins on each side.
Baste with remaining marinade & brush with sesame oil from time to time.
Serve hot with peanut dipping sauce.
For the Peanut Dipping Sauce :
· 1 cup smooth Peanut Butter
· 2 Limes (juiced)
· 1/3 cup light Soya Sauce
· 4 tsp. Brown Sugar
· 1/3 cup Coconut Milk (canned)
· 1 tbsp. Tom Yum Sauce
· 2 tsps. Sea Food Sauce
· ¼ cup hot Water (for thinning the sauce)
For Garnishing :
· 1 tbsp. unsalted Peanuts (crushed roughly)
· 1 tbsp. fresh Coriander leaves (chopped)
In a food processor or blender, mix all the ingredients until well blended.
Add small amounts of hot water to thin the sauce to preferred consistency.
Transfer to a dipping bowl, & sprinkle crushed peanuts & chopped coriander.