Thai Chicken Satay | Peanut Sauce | Chicken Kebab | Kunal Kapur Thai Recipe | Spicy Street Food

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 64.2K views Dec 31, 2023

Looking to add an explosion of flavor to your New Year's bash? Look no further! 🔥✨ Join me, as I share my delicious Chicken Satay recipe, perfect for those festive gatherings and guaranteed to be a crowd-pleaser. To prepare this dish, I used my trustworthy Bajaj Kitchen Appliances!

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR CURRY PASTE

Pearl Onions (प्याज) – 8-10 nos
Fresh Red Chillies (ताज़ी लाल मिर्च) – 3-4 nos
Galangal (थाई जिंजर) – 2“ piece
Garlic cloves (लहसुन) – 6-7 nos
Lemongrass stems (लेमन ग्रास) – 6 nos
Turmeric (हल्दी पाउडर) – ½ tsp
Coriander Powder (धनिया पाउडर) – 1 tbsp
Cumin Powder (जीरा पाउडर) – 2 tsp
Salt (नमक) – 1 tsp
Jaggery, roughly chopped (गुड़) – 2 tbsp
Water (पानी) – 100 ml/ ½ cup approx
Chicken Leg Boneless (चिकेन लेग बोनलेस) – 400 gms
Salt (नमक) – to taste
Light Soya Sauce (सोया सॉस) – 3 tbsp
Curry Paste (करी पेस्ट) – 3 tbsp
Oil (तेल) – 4 tbsp

FOR PEANUT SAUCE

Oil (तेल) – ⅓ cup
Curry Paste (करी पेस्ट) – 4 tbsp
Chilli Powder, optional (लाल मिर्च पाउडर) – 2 tsp
Tamarind Water (इमली का पानी) – 4 tbsp
Jaggery, roughly chopped (गुड़) – 2 tbsp
Water (पानी) – 2 cups
Roasted Peanuts (भुनी मूँगफली) – 1 cup/150 gms
Salt (नमक) – to taste

For Accompaniment

Cucumber Diced
Onion Diced
Compressed Rice
Lemon wedges
Coriander sprigs
Wooden Skewers 6

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Thai Chicken Satay?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.