Chicken Satay With Tangy Peanut Sauce
Chicken Satay With Tangy Peanut Sauce

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken satay with tangy peanut sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chicken Satay With Tangy Peanut Sauce is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Chicken Satay With Tangy Peanut Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chicken satay with tangy peanut sauce using 21 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Satay With Tangy Peanut Sauce:
  1. Prepare .Chicken satay
  2. Prepare Chicken boneless
  3. Make ready Soya sauce
  4. Make ready Tamarind juice thick
  5. Prepare Jaggery
  6. Get Salt
  7. Take Vinegar
  8. Prepare Coconut milk thick
  9. Make ready Jeera powder
  10. Make ready Chilli powder
  11. Get Coriander powder
  12. Take Peanut sauce
  13. Prepare Garlic minced
  14. Take Oil
  15. Prepare Peanut crushed
  16. Take Jaggery
  17. Prepare Jeera powder
  18. Make ready Chilli powder
  19. Make ready Vinegar
  20. Get Juice from Chicken satay marination
  21. Get Tamarind paste
Instructions to make Chicken Satay With Tangy Peanut Sauce:
  1. Mix all the incredients below Chicken satay And marinate And refrigerate for 2 hours. Set like this with satay stick. War And heat a tawa And place like this roast both side 5 min. And apply marinate juice well
  2. For peanut sauce heat pan and add oil and add minced garlic stir 1 min And add peanut powder stir a minute. And add all dry incredients below the sauce stir well. Adjust adjust the taste. You can add the juice from the satay chicken marinate. It gives more taste to sauce.
  3. Add thick coconut And turmarind paste stir well. Keep low flame.. It separates the oil from sauce that stage you turn off And you also keep this sauce for 2 weeks in fridge for all chicken fry dishes it's suit very well

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