Malaysian Chicken Satay

We love Malaysian food. The taste is so close to Indian and yet has its own flavors. I have tried making different cuisines and so far, after Indian and Mughlai, Malaysian is my all time favorite.

Chicken satay is a great kebab recipe, specially with kids. The marination is simple and does not have to be kept for long either. The kebabs come out spicy so, if you like them to be mild, you could either use less of the spice or add a little cream, roughly 1/4 cup for 1 lb of chicken. The flavor would definitely change and might not taste as authentic as the real Malaysian satay but it would still be nice and would be the closest you can get to the dish. I actually prefer adding less spice.

This is great for calorie conscious and diet needs. Its high in protein and does not require any flour coating so its quiet healthy.

This is great for tea or coffee parties, play dates, quick bite and unannounced guests. The level is great for beginners and can easily be made for those pot lucks as well.

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Malaysian Chicken Satay

Boneless chicken marinated with Malaysian spices and grilled.

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Cuisine

Malaysian

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Lb Chicken, thigh and leg boneless meat cut to small pieces
• 1/2 tsp Turmeric Powder
• 1/2 tsp Citric acid
• 1 tsp Red chili powder less if you like it milder
• 1 tsp Red chili flakes
• 1/2 tsp dry oregano leaves
• 1/2 tsp Salt
• 1/2 tsp white pepper powder
• 2 TBLSP White Vinegar
• 1/2 tsp anardana powder
• 2 TBLSP olive oil
• 1 TBLSP Salted Butter optional [use for brushing while grilling]

Cuisine Malaysian Prep Time 15 minutes Cook Time 30 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Lb Chicken, thigh and leg boneless meat cut to small pieces 1/2 tsp Turmeric Powder 1/2 tsp Citric acid 1 tsp Red chili powder less if you like it milder 1 tsp Red chili flakes 1/2 tsp dry oregano leaves 1/2 tsp Salt 1/2 tsp white pepper powder 2 TBLSP White Vinegar 1/2 tsp anardana powder 2 TBLSP olive oil 1 TBLSP Salted Butter optional [use for brushing while grilling]

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Instructions

1. Mix everything together and leave it aside for 30 mins.

   
2. Meanwhile, if you are using wooden skewers, soak them in water for 20 minutes. That helps them from burning while grilling the kebab. When you take them out, dry them in a towel.

   
3. Turn the oven on 350F. Put the kebabs in the stick, and grill them 15 mins both sides. If you like them well done, you can broil them on 400 F for 2-3 minutes each side.

   
4. Serve warm.