Chicken Satay is best served with the Special Peanut Sauce (Indonesian style). I will give that recipe in a bit. Meanwhile, enjoy the Chicken Satay Recipe.
Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.
Boneless Chicken - 400gm
Part1
Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required
Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)
Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered
Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.
Also, note that you can tweak this recipe to accommodate lamb, mutton and so on. The important thing to do is to taste the marinate in order to make sure it tastes good.
Boneless Chicken - 400gm
Part1
Dried Red Chillies - abt160 gm
Onion (Red) - abt 60 gm
Garlic - abt 60 gm
Galangal - abt 40 gm (Galangal is a type of ginger and it gives a smell similar to that of an unripe mango)
Lemon grass - a handful
Tamarind water - abt 8-10 tsp (Soak the pulp for a while in water and squeeze to get the tamarind water )
Drid Prawns (small ones) - 6-7 tsp
Salt - as required
Sugar - as required
Part2
Oil - abt 200 ml
Honey - 2 Tbsp (Use natural honey as it makes a lot of difference)
Marintaer the boneless chicken with the ingredients listed in Part 1 and keep in a fridge overnight, covered
Place the boneless chicken on sticks and barbeque by applying the mixture of Part 2 from time to time till the chicken is cooked.
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