Grilled Malaysian Chicken Satay



⅓ cup oil
8 shallots, peeled
2 tbsp Supreme Garlic Paste
2 stalks of lemongrass, white parts
2 tsp Supreme Kashmiri Chilli Powder
2 tsp Supreme Coriander Powder
Salt to taste
2 tbsp sugar
1kg boneless & skinless chicken thighs, cut into 1 cm pieces

Peanut Sauce:
(Peanut Sauce – Paste):
10 Supreme whole red chillies, soaked in warm water
2 tbsp Supreme Garlic Paste
2 tbsp Supreme Ginger Paste
1 lemon grass, white part
4 shallots, peeled
¼ cup water
Salt to taste

(Peanut Sauce – Remaining Ingredients):
¼ cup oil
1 cup Supreme Blanched Peanuts, finely crushed
1 tbsp Supreme Tamarind Paste
2 tbsp Supreme Jaggery
1 tbsp Supreme Coriander Powder
2 tbsp kecap Manis (sweet soy sauce)
1 cup water
Salt to taste


Add all the ingredients for the marinade, except for the chicken thighs, into a blender and process until smooth. Spoon the marinade out into a bowl, add chicken thighs and mix well. Cover and marinate overnight in the fridge. Remove marinated chicken from the fridge 2 hours prior to cooking.

Peanut Sauce:
Drain the water from the whole red chillies and add to a blender along with all the ingredients for only the paste part of the peanut sauce. Process until smooth. Heat oil in a pan over medium-high heat. Add the paste and cook until golden and it releases its aromas. Now add in crushed peanuts, tamarind paste, jaggery, coriander powder, kecap Manis, water and salt to taste. Stir to combine well. Reduce heat to medium-low and cook for about 10-15 minutes or until the sauce thickens and the oil separates. Set aside to cool.

Thread the marinated chicken pieces only half way through pre-soaked skewers and cook on the grill of a preheated barbecue for 15-20 minutes, flipping occasionally until the chicken is cooked through. Serve the chicken skewers with the peanut sauce for the best experience.

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