Malaysian
Malaysian Chicken Satay
Juicy turmeric-stained chicken skewers are grilled over high heat until lightly charred, then dipped into a coarse, fragrant peanut kuah. Serve with cucumber, red onion, and nasi impit for the familiar Malaysian satay plate.
Ingredients
- Boneless chicken thigh, skinless, cut into 2 cm pieces450g
- Bamboo skewers, soaked in water8
- Lemongrass, white part only, thinly sliced2 stalks
- Shallots, peeled4
- Garlic cloves2
- Fresh galangal, sliced1 tbsp
- Fresh turmeric, sliced, or ground turmeric1 tbsp fresh or 1 tsp ground
- Ground coriander1 tsp
- Ground cumin1/2 tsp
- Ground fennel1/2 tsp
- Palm sugar, grated1 tbsp
- Fine salt1 tsp
- Cooking oil2 tbsp
- Tamarind pulp1 tsp mixed with 3 tbsp warm water
- Roasted peanuts, coarsely ground1/2 cup
- Dried chillies, soaked and deseeded4
- Shallots, sliced, for peanut sauce3
- Garlic clove, for peanut sauce1
- Lemongrass, bruised, for peanut sauce1 stalk
- Palm sugar, for peanut sauce1 tbsp
- Salt, for peanut sauce1/2 tsp
- Water3/4 cup
- Cucumber, cut into wedges1/2
- Red onion, cut into wedges1/2
- Nasi impit or compressed rice cakes, cut into cubes1 cup
Method
- Blend the 2 stalks sliced lemongrass, 4 shallots, 2 garlic cloves, galangal, turmeric, coriander, cumin, fennel, palm sugar, salt, and 1 tablespoon oil into a thick satay marinade paste.
- Mix the chicken thoroughly with the marinade, cover, and refrigerate for at least 4 hours or overnight.
- For the peanut sauce, blend the soaked dried chillies, 3 shallots, and 1 garlic clove into a paste.
- Heat 1 tablespoon oil in a small saucepan and fry the chilli paste with the bruised lemongrass over medium heat until the oil separates and the paste smells cooked.
- Add the tamarind water, palm sugar, salt, and 3/4 cup water, then simmer for 5 minutes.
- Stir in the coarsely ground peanuts and simmer gently for 8 to 10 minutes until the sauce is thick but spoonable; adjust salt, sugar, or tamarind to taste.
- Thread the marinated chicken pieces tightly onto the soaked bamboo skewers, leaving a handle at one end.
- Heat a charcoal grill or grill pan until very hot, then grill the satay for 8 to 10 minutes, turning often and brushing lightly with oil, until cooked through with charred edges.
- Warm the nasi impit if needed and cut it into bite-sized cubes.
- Serve the hot chicken satay with peanut sauce, nasi impit, cucumber wedges, and red onion wedges.
Common questions
Can I substitute ingredients in Malaysian chicken satay if I can't find galangal, fresh turmeric, or palm sugar?
Yes. Use ginger for galangal, ground turmeric for fresh turmeric, and dark brown sugar or jaggery for palm sugar. The flavor will be a little less bright, but the satay will still taste good.
How long should I marinate the chicken for the best flavor and texture?
Marinate at least 4 hours, but overnight is better. Because the marinade is thick and spice-heavy, longer time helps the chicken absorb flavor. Keep it refrigerated the whole time for food safety.
What are the most common mistakes when making chicken satay?
Don’t skip soaking the skewers, or they may burn. Don’t leave chicken too loosely packed on the sticks, and don’t overcook it. Also, cook the peanut sauce gently so it doesn’t split or taste raw.
How should I store leftover satay and peanut sauce?
Store cooked chicken and peanut sauce separately in airtight containers. Refrigerate for up to 3 days. Reheat the sauce gently with a splash of water, and warm the chicken until hot but not dry.
What should I serve with Malaysian chicken satay?
Serve with peanut sauce, cucumber slices, raw onion, and rice cakes or steamed rice. A squeeze of lime is nice too. The cool, fresh sides balance the sweet, savory, and smoky chicken.