Malaysian Style chicken satay Recipe

A South east asian speciality, of skewered chicken, marinated with aromatic spices and served with a rich peanut sauce

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Chicken thigh(s) : 6 whole
  • Stick(s) of lemongrass : 3 whole
  • Garlic clove(s) : 2 whole
  • Shallot(s) : 6 whole
  • Ground turmeric : 3 Tsp
  • Ground coriander : 2 Tsp
  • Red chilli powder : 1 Tsp
  • Palm sugar : 20 g
  • For the sauce
  • Chopped peanuts : 180 g
  • Water : 200 ml
  • Soy sauce : 2 Tbsp
  • Palm sugar : 35 g
  • Tamarind paste : 40 g
  • Garlic clove(s) : 3 whole
  • Stick(s) of lemongrass : 4 whole
  • Dried red chilli(s) : 2 Tsp
  • Galangal root : 30 g
  • Ground coriander : 1 Tsp
  • Shallot(s) : 2 whole
  • Unsweetened coconut milk : 100 ml
  • Groundnut oil : 50 ml
  • For the garnish(es)
  • Cucumber(s) : 0.5 whole
  • Red onion(s) : 1 whole



    Gently heat a wok and dry roast the peanuts. Crush coarsely with mortar and pestle or blender and set aside.

    Roughly chop the sauce ingredients and blend until fine paste
    Heat oil and fry the paste until aromatic.
    Add the peanuts, tamarind juice, water, palm sugar,soy sauce and stir thoroughly.
    Simmer on a low heat while stirring until the peanut sauce turns smooth. Serve at room temperature with the satay.


    Cut chicken thighs into cubes.

    Bash lemongrass and roughly chop. Peel and add the shallots and garlic.
    Combin in a food processor and blend oil until the ingredients form a smooth paste.

    Mix marinade with chicken.
    For best results leave to marinate overnight.

    Soak Bamboo skewers in water

    When ready to cook skewer marinated chicken pieces, brush with oil and grill or pan fry skewers on medium to high heat for 5-7 mins on each side.


    Peel Cucucmber and roughly dice into large chunks
    Peel Red onion and roughly dice into large Dice.

    Serve alongside cooked satay chicken skewers and satay sauce

Chef's tip

«Malaysian Satay has its roots from Indonesia and is richer and more aromatic than its Thai counterpart, which is also just as delicious. These skewers can be made with Beef/ Lamb or even seafood. The sauce is normally served at room temperature»

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