Most South East Asian countries offer their version of Chicken Satay. Though I have never visited any of the countries [despite they are so close to India], from what I have watched and read, its a popular street food. This one is the Indonesian version and to me, is the easiest, you can get everything you need from the supermarket, simple to put together and simply delicious. The kebabs have a peanut sauce mixed in the marination and I find peanut butter to be an awesome substitute.
Satay Chicken is more known as Malaysian and Thai, though Indonesia is actually the country that came up with the dish. All these countries have their own recipes and versions of these wonderful dish. I will be sharing Malaysian Chicken satay as well. I am a big fan of Malaysian food but for some reason always find it easier to make the Indonesian version of Chicken Satay, since its easy and scrumptious and my kids love it.
When I was looking into the various chicken Satay recipes, I realized that even though they all had very close similarities, they all taste entirely different and are easily distinguishable. The Indonesian version is easier and kind of a little faster than the other.
The Peanut Sauce in the recipe has been substituted with Peanut butter and if you happen be someone who prefers going more authentic, you can always try getting some peanut sauce from the Asian market. The traditional Peanut sauce is made by grinding Peanuts, soy sauce, Hot peppers, baby onions and lemon together. The paste is usually thick and water is only used little at a time. if you plan to make yours at home, I suggest you to use peanuts without skin, and use dry Red chilies as an option for hot peppers. Lemon juice and little water as needed. Just using a blender to combine everything together.
Since I use Peanut butter, I add Red chili flakes, sugar, soy sauce and lemon juice separately. I feel marinating the chicken pieces together with all the spices and Peanut butter does an amazing job and makes the dish deliciously flavorful. I have made thise for school lunches, home lunches, small gathering and for pot luck. It has always been loved and appreciated and its a super amazing recipe to bookmark and pass on. Enjoy!!!
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Indonesian Chicken Satay
Boneless chicken cooked in Indonesian style with peanut paste
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Instructions
Wash the Chicken and cut them to pieces. Neither too big nor too small, just good enough that they can go through the skewer and have enough meat to hold on to.
Add Peanut Butter to the Chicken.
Add Ginger paste, cumin Powder, Red chili powder, Turmeric Powder, Red chili flakes, salt, Brown sugar and Tandoori powder to the Chicken.
Add in Vinegar and Soy sauce and mix well. Cover and refrigerate for 45 minutes to an hour.
Put in the skewers along with onions and Bell Peppers.
Preheat the oven to 400F. Baste the kebabs with some butter or Oil.
Place the Kebabs in the oven for 25-30 minutes. Keep rotating them every 5-7 minutes.
If you like them well done, then leave for an extra 2 minutes on broil.
Serve along side with Sheermal and Onions.
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