Chicken Satay With Tangy Peanut Sauce Recipe by Gayathri Gopinath
Cooking Instructions 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 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 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. 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 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 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Dirty rice Chicken Chives Dumplings 🥟 French Dip Roll-Ups Banana Ball Recipe Quick snack cake Dirty rice Chicken Chives Dumplings 🥟 French Dip Roll-Ups Banana Ball Recipe Quick snack cake Turmeric rice Instant Pav / buns....no yeast, no egg Chicken shawarma Oats Palak - Methi Muthia Cucumber Raita Onion and Potato Pakora Tumis Buncis Ebi / Stir Fried Green Beans & Dried Shrimps Watermelon popsicles Pork Ribs Casserole Chives and Chicken Omelette Turmeric rice Instant Pav / buns....no yeast, no egg Chicken shawarma Oats Palak - Methi Muthia Cucumber Raita Onion and Potato Pakora Tumis Buncis Ebi / Stir Fried Green Beans & Dried Shrimps Watermelon popsicles Pork Ribs Casserole Chives and Chicken Omelette