Spicy Chicken Satay | आसान चिकन स्नैक घर पर | Peanut sauce / Thai Homemade Satay | Chef RanveerBrar
CHICKEN SATAY - Satay ke saath, weekend ki shuruaat :) You can adapt this peanut sauce to any ingredient of your choice, Paneer and Tofu too.
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CHICKEN SATAY
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2
Ingredients
For Peanut Powder
1 ½ cups Peanuts, मूंगफली
For Curry Paste
1 large Onion, roughly chopped, प्याज
3 no. Green chillies (less spicy & roughly torn) हरी मिर्च
1 inch Ginger (peeled & roughly chopped) अदरक
2-3 no. Garlic cloves, लहसुन
1 inch Lemongrass stems (roughly chopped) लेमन ग्रास
¼ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Coriander powder, धनिया पाउडर
¼ tsp Cumin seeds, जीरा
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tbsp Oil, तेल
1 tbsp Tender Coriander stems, roughly chopped, धनिये के डंठल
1 ½ tbsp Jaggery, roughly chopped, गुड़
For Chicken Marination
450 gms Chicken breast, cut into strips, चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Light soy sauce, सोया सॉस
½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Prepared Curry Paste, तयार किया हुआ करी पेस्ट
1 tbsp Oil, तेल
For Peanut Sauce
1-2 tbsp Oil, तेल
Prepared Curry Paste, तयार किया हुआ करी पेस्ट
Salt to taste, नमक स्वादअनुसार
1 cup Peanuts powder, मूंगफली का पाउडर
½ cup Tamarind water, इमली का पानी
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2-3 tbsp Jaggery, roughly chopped, गुड़
2 cups Water, पानी
2 inch Lemongrass stems, लेमन ग्रास
For Salad
2 no. Green chillies (less spicy & chopped) हरी मिर्च
2 tbsp Vinegar, सिरका
½ tsp Sugar, चीनी
Salt to taste, नमक स्वाद अनुसार
2 tbsp Coriander leaves, finely chopped, धनिया पत्ता
⅓ cup Water, पानी
1 medium Cucumber (peeled & cut into strips) खीरा
For Roasting Chicken
2-3 tbsp Oil, तेल
For Garnish
Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता
Process
For Peanut Powder
In a pan, add peanuts and dry roast it for a few minutes until golden in color on medium flames.
Transfer it to a tray and deskin it by rubbing with the help of hands or with the cloth.
Transfer it to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.
For Curry Paste
In a medium bowl, add onion, green chillies, ginger, garlic cloves, lemon grass, turmeric powder, coriander powder, cumin seeds, degi red chili powder, oil, tender coriander stems and jaggery.
Transfer it to a grinder jar and grind into a smooth paste.
Keep it aside for further use.
For Chicken Marination
In a bowl, add chicken breast, salt to taste, ginger garlic paste, light soy sauce, turmeric powder, prepared curry paste, oil and marinate it well.
Keep it aside for further use.
For Peanut Sauce
In a sauce pot, add oil, once it's hot, add prepared curry paste, salt to taste and cook for a while.
Add peanut powder and saute well for 2-3 minutes on medium flames.
Add tamarind water, degi red chili powder, jaggery, water, lemon grass stems and let it cook it for 10-15 minutes until cooked well.
Serve hot with chicken satay.
For Roasting Chicken
Prick the marinated chicken strips on a wooden skewer, place it on a grill pan and brush it with some oil.
Grill it for 2-3 minutes and until golden and flip it on the other side.
Drizzle some oil and grill it until tender.
Transfer it to a serving dish and garnish coriander sprig.
Serve hot with Peanut Sauce and some prepared salad.
For Salad
In a bowl, add green chillies, vinegar, sugar, salt to taste, coriander leaves, water, cucumber and mix well.
Keep it aside for further use.
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#chickensatay #chickenrecipe #ranveerbrar
#sataysauce #peanutsauce #thaipeanutsauce #thaichickensatay #thaichickencurry
Chicken Satay Is Not A Thing (But Here's a Recipe)
Thank you for your support of Sabai, here's a demo of a recipe from the book - No-Skewer Chicken Satay (even though chicken satay is not a thing in Thailand).
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WRITTEN RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Easy Chicken Satay with Thai Cucumber Relish (Ajat)
I use store bought satay sauce for a quick meal but if you wanted a more traditional sauce, I have included it in the recipe below.
INGREDIENTS
250g chicken thigh fillets, cut into cubes
10 bamboo skewers, soaked in water for at least 30 minutes
Marinade:
1 tbsp curry powder
1 tsp sea salt
1 tbsp vegetable oil
Thai Cucumber Relish (Ajat):
½ cup white sugar
½ cup white vinegar
1 tsp sea salt
½ small cucumber, sliced into rounds and then quarter the rounds
1 small white onion or asian red shallot, sliced
1 long red chillies, sliced
Satay Sauce:
¼ cup roasted peanuts
2 tbsp vegetable oil
1½ tbsp Thai red curry paste
1 cup coconut milk
2 tbsp crunchy peanut butter
1 tsp fish sauce
2 tsp white sugar
INSTRUCTIONS
Place the chicken in a large bowl add the curry powder, salt and oil. Mix until well combined. Thread the chicken onto bamboo skewers. Set aside to marinate for 10 minutes or overnight if you have the time.
To make the cucumber relish, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture.
For the satay sauce, use a mortar and pestle or food processor to grind the roasted peanuts to a fine consistency. Set aside.
Heat the 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the curry paste and cook for a minute until fragrant. Add the coconut milk, roasted peanuts, peanut butter, fish sauce and sugar. Cook for a further minute. Then remove from heat. Taste and adjust the seasoning with more fish sauce and/or sugar. And keep warm or reheat when ready to serve.
Heat a barbecue grill plate or non-stick frying pan over medium-high heat. Cook chicken skewers for 3-4 minutes each side or until cooked through. Serve warm with the warm satay sauce and the Thai cucumber relish.
Thai Chicken Satay - Peanut Sauce & Cucumber Salad | Cooking Down Memory Lane
I'm very excited to enter my Chicken Satay video in the 99 Ranch Market Cooking contest, Cooking Down Memory Lane
My favorite childhood memories from growing up in Bangkok, Thailand was having satay skewers with my family 1-2 times a year. When we were growing up we didn't have much money but when my dad did have some money he would buy at least 200 skewers of satay and bring it home to the family. There were 7 kids and my mom and dad and we all sat around the floor eating satay and enjoying a rare treat because we couldn't afford to eat meat all the time.
This chicken satay with peanut and cucumber sauce recipe is incredibly easy to make at home. I break down the steps to help you recreate the same authentic Thai restaurant taste. This recipe is a combination of my own recipe back when I owned a Thai restaurant but with a few key improvements from my good friend in Thailand who owns a chain of satay franchises.
Hope you enjoy it!
Chicken Marinade:
1.5 lbs Chicken breast/ thigh
1/2 tsp Curry powder
1/2 tsp Turmeric
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Salt
1/2 tsp Baking soda
2 tbsp Palm sugar
1/4 cup Coconut milk
1/4 cup Vegetable oil
30 Bamboo skewers
Peanut Sauce Ingredients
1/4 cup peanut butter
1/2 cup coconut milk
1 tbsp red curry paste
1 tbsp coconut/ cooking oil
1 tbsp palm sugar
1 tbsp tamarind sauce/ vinegar
2 tbsp crushed roasted peanut
1 pinch salt
Cucumber Salad:
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About Neena
I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home.
* Was the co-owner of Bangkok Bay Thai Cuisine in Redwood City, California for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
* Born and raised in Bangkok Thailand
* Passionate about food, travel, and other cultures
* Cooking style: simple, fast, practical, and of course delicious
* Been cooking at home for my family since I was a teenager
#ThaiFood #99ranchhomechef #neenasthaikitchen
How to Make Thai Cucumber Salad in 5 Minutes
Thai Cucumber Recipe / Ingredients
2 tbsp sugar
2 tbsp vinegar
1/4 tsp salt
1 cucumber
1/4 red onion
1 jalapeño/chili
Thai Cucumber Salad or Adjaad in Thai is the perfect side dish complement to Chicken satay (Gai Satay), Yellow Chicken Curry (Gai Garee), or Thai Chicken Biryani (Khao Mok Gai). The combination of crispy cucumbers, onions, and mild chili marinated in vinegar and sugar gives you a cool, refreshing taste which each bite of your Thai dishes. It is so easy to make and you can do it in less than 5 minutes.
Check out my other video to learn how to make Thai Peanut Sauce to go with your Chicken Satay skewers or skewerless!
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Connect with me on
YouTube:
Instagram:
Facebook:
=================================================
About Neena
I enjoy showing people how to cook authentic Thai dishes and other inspiring cuisines the simple and easy way at home.
* Was the co-owner of Bangkok Bay Thai Cuisine in Redwood City, California for 22 years with my 3 sisters (Ikun, Cholada, Mimi)
* Born and raised in Bangkok Thailand
* Passionate about food, travel, and other cultures
* Cooking style: simple, fast, practical, and of course delicious
* Been cooking at home for my family since I was a teenager
#ThaiFood #thaicucumbersalad #neenasthaikitchen