Malaysian Chicken Satay & Peanut Sauce

Malaysian Chicken Satay & Peanut Sauce

Malaysian and Indonesian food is one of my favorite cuisines. And here in the Netherlands Chicken satay is one of their favorites. Satay is one of the well-known dishes from Malaysia and Indonesia and to achieve the best result I recommend to marinate the meat the night before. If you’ve never had the real stuff, then you’ll fall in love with the succulent taste of this special satay recipe using chicken thigh instead of chicken breast.

A simple, seriously delicious, fool-proof recipe for the starter of all starters, a tender chicken served streetfood style with rich, peanut dipping sauce.Here is a raw cooking vlog for you guys I was filming alone and just wanted to show you a glimpse of real-life cooking.

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Malaysian Chicken Satay & Peanut Sauce

Print Recipe
Serves: 6 Cooking Time: 2H


  • For the Marinade:-
  • ¼ cup minced lemongrass, fresh or frozen
  • 2 shallots, sliced
  • 4 cloves of garlic
  • 1 tsp. Red Chilli powder
  • 1 inch piece Galangal/ginger
  • 1 tsp. Turmeric powder
  • 2 tbsp. Coriander powder
  • ½ tsp. Cumin powder
  • 2 tbsp. Light soy sauce
  • 3 tbsp. Fish sauce
  • 2 tbsp. Brown sugar
  • 2 tbsp. Vegetable oil
  • Salt and Pepper to taste
  • Peanut sauce
  • 1 cup Peanuts, roasted
  • 2 cloves of garlic
  • ½ tsp. Dark soy sauce
  • 2 tsp. Sesame oil
  • 2 tbsp. Brown sugar
  • 2 tbsp. Fish sauce
  • 1 tsp. Tamarind paste
  • ½ tsp. Chilli powder
  • ⅓ cup Coconut milk



Grind lemongrass, shallots, garlic, ginger, red chilli powder, turmeric powder, coriander powder, cumin powder, fish sauce, brown sugar, soy sauce, salt and vegetable to a smooth paste using some water.


Add chicken to this mixture and refrigerate for a minimum of 30 minutes.


Grind together, roasted peanuts, brown sugar, red chilli powder, sesame oil, tamarind pulp, garlic, fish sauce, salt, soy sauce and a part of coconut cream to a smooth paste.


Heat a pan and add the peanut sauce and remainder of the coconut cream to it. Simmer for not more than 3 minutes and turn the flame off.


Reserve bamboo skewers in cold water for a minimum of 2 hours and skewer the chicken pieces to them.


Heat oil in a grilled pan and grill the chicken skewers in it for a minute and a half each side.


Serve with the peanut sauce.



  1. November 17, 2017 / 12:04 am

    I like satay so much. This is very yummy and delicious. Thanks for sharing this recipes. I think satay with peanut sauce also delicious..Nyam nyam..

    • ces
      November 17, 2017 / 8:35 am

      Thank you very much let me know if you manage to make it 🙂

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