Best 5 Malaysian Chicken Satay Recipes

Malaysian chicken satay is a delightful dish that captures the vibrant flavors of Malaysian cuisine. This popular street food consists of skewered chicken marinated in a flavorful blend of spices and grilled to perfection. Accompanied by a rich and nutty satay sauce, this dish is a true testament to the culinary diversity of Malaysia. In this article, we will explore the art of creating the perfect Malaysian chicken satay, from selecting the ideal chicken cuts to mastering the art of satay sauce preparation. We aim to provide you with a comprehensive guide that will enable you to recreate this delectable dish in the comfort of your own kitchen. So, get ready to embark on a culinary journey as we delve into the secrets of creating an authentic and mouthwatering Malaysian chicken satay.

Check out the recipes below so you can choose the best recipe for yourself!

MALAYSIAN CHICKEN SATAY RECIPE

Malaysian Chicken Satay Recipe image

Chicken satay is prepared with the chicken meat marinated with a myriad of spices and grilled to perfection. This Malaysian chicken satay recipe is tender and succulent and can be prepared with a grilled pan.

Provided by KP Kwan

Categories Snacks

Time 30m

Number Of Ingredients 15

Ingredients

1kg chicken meat
2 teaspoons turmeric powder
80g sugar
1 teaspoon ground white pepper
2 teaspoons coriander powder
2 teaspoons fennel powder
2 teaspoons cumin powder
1 tablespoon sweet soy sauce
2 teaspoons salt
1/2 cup (about 125ml) vegetable oil
1 medium size onion (about 120g)
10 cloves garlic
120 g galangal
10g belacan
70g lemongrass

Steps:

Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
Cut some chicken skin into small pieces for later use.
Add Marinade (A) with the chicken
Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
Soak the wood skewers in water for half a before using them.
Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
Grill over a small flame until the satay turns golden brown with some char marks.

Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

SATAY CHICKEN CURRY (MALAYSIAN)

Satay Chicken Curry (Malaysian) image

Recipe video above. Forget skewers - THIS is how you get a satay fix! This Malaysian Chicken Satay Curry features chicken marinated in a homemade satay seasoning, simmered in a heady peanut satay sauce that's coconuty and heavily seasoned. Truly restaurant quality. Yet -simple. No hunting down unsual ingredients!Spice level: Pretty warm buzz but not that spicy. If concerned, read note 1 & 3 for how to play it safe with the chilli!Adapted from a Satay recipe by a Malaysian chef and the Satay Sauce from Chinta Ria, a popular Sydney Asian restaurant - refer Note 10.

Provided by Nagi | RecipeTin Eats

Categories Dinner

Number Of Ingredients 26

Ingredients

1 1/2 tsp coriander
1 1/2 tsp cumin powder
1 1/2 tsp tumeric
1 1/2 tsp paprika ((sweet or normal, not smoked or spicy))
1 1/4 tsp chilli powder (, adjust to taste (not US "Chili Powder", Note 1))
3 1/2 tsp curry powder (, not HOT (any, Malaysian, generic, Clives of India, Keens))
1 1/4 tsp salt (, cooking / kosher (or 1 tsp table salt))
2 tsp white sugar
750g / 1.5 lb chicken thigh fillets (, cut into bite size pieces (Note 2))
1/2 onion ((brown, white or yellow), grated)
2 tbsp oil (, separated)
3 - 6 birds eye chillies or other small hot red chillies (, finely chopped (Note 3))
1/4 cup onion ((brown, white or yellow), finely diced (~ 1/4 onion))
4 garlic cloves (, minced)
1 cup chicken broth / stock
3/4 cup peanuts, roasted unsalted, (, chopped, separated)
2 tsp kecap manis ((Note 4))
3 tsp dark soy sauce ((Note 5))
400g / 14oz coconut milk ((preferably full fat but light will be ok))
2 tbsp peanut butter (, pure best but spread ok too, crunchy or smooth)
2 tbsp lime juice (, to taste)
3 kaffir lime leaves
1 lemongrass stalk (, white part only, smashed to burst open (Note 6))
Peanuts (, chopped)
Cilantro / coriander leaves
Fresh chilli, finely chopped

Steps:

Combine Satay Seasoning ingredients in a small bowl.

Nutrition Facts : Calories 600 kcal, Carbohydrate 17 g, Protein 40 g, Fat 44 g, SaturatedFat 20 g, Cholesterol 143 mg, Sodium 1034 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

MALAYSIAN CHICKEN SATAY

Malaysian Chicken Satay image

Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.

Provided by Eddie

Categories Appetizers and Snacks Meat and Poultry Chicken

Time P1DT50m

Yield 60

Number Of Ingredients 12

Ingredients

4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 large onions, coarsely chopped
¼ cup brown sugar
5 cloves garlic
1 1-inch piece shrimp paste (belachan)
2 tablespoons galangal powder (lengkuas)
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground anise seed
1 teaspoon ground black pepper
1 teaspoon ground turmeric
60 bamboo skewers

Steps:

Place chicken cubes in a large bowl.
Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.7 g, Cholesterol 19.5 mg, Fat 0.9 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 17.8 mg, Sugar 1.1 g

CHICKEN SATAY (THE BEST RECIPE!)

Chicken Satay (The Best Recipe!) image

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!

Provided by Rasa Malaysia

Categories Malaysian Recipes

Time 1h

Number Of Ingredients 14

Ingredients

2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Steps:

Cut the chicken meat into small cubes. Set aside.
Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar

MALAYSIAN SATAYS

Malaysian Satays image

Provided by Food Network

Categories appetizer

Time 3h50m

Yield 4 appetizer servings

Number Of Ingredients 25

Ingredients

1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips
2 stalks lemongrass, smashed and coarsely chopped
1 red onion, quartered
1 cup corn oil
1 (1-inch) piece fresh ginger, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon coarse black pepper
1 teaspoon kosher salt
6 tablespoons sugar
Peanut Sauce, recipe follows
Rice cakes, for serving
Sliced cucumbers, for garnish
Cubed onions, for garnish
3 tablespoons corn oil
1 white onion, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground turmeric
1 stalk lemongrass, smashed
4 small dried red chiles, crumbled
1/2 cup coconut milk
1/2 cup water
6 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups roasted peanuts, roughly chopped

Steps:

Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Marinate the chicken in the satay sauce for at least 30 minutes, or up to overnight, to allow the flavors to develop.
Skewer the chicken pieces tightly so they don't fall off during grilling.
Grill the chicken over medium heat until it is cooked through, but not dry.
Serve the chicken satay with a variety of dipping sauces, such as peanut sauce, cucumber sauce, or chili sauce.

Conclusion:

Malaysian chicken satay is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful satay sauce, then grilled and served with a variety of dipping sauces. Whether you are a fan of spicy food or prefer something milder, there is a satay sauce recipe that will suit your taste. So next time you are looking for a new and exciting dish to try, give Malaysian chicken satay a try. You won't be disappointed!