Chef Asim’s Pakistani Chicken

Chicken Satay by my dear friend Chef Asim


Image by Chef Asim
Recipe given to me on March 3, 2016
Pakistani Food


• 51 oz skinless, boneless chicken breasts

• For the marinade

• 3 shallots, finely chopped
• 2 clove garlic
• 1/2 tsp chile powder
• 2 tsp coriander
• 2 tsp ginger
• 2 tbsp distilled white vinegar
• 2 tbsp vegetable oil
• For the peanut sauce
• 1 1/2 tbsp vegetable oil
• 1 cup peanuts
• 1/2 onion, sliced
• 2 tsp ginger
• 1 tsp brown sugar
• 1 1/2 tbsp lemon juice
• salt and pepper


• Prepare and marinate the chicken

• 1 Remove the tendon from each chicken breast. With a sharp knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, keeping each strip around the same size.

• 2 Put all the marinade ingredients in a large bowl. Mix together with a metal spoon. Add the chicken strips, and mix until well coated with the marinade. Cover with plastic wrap, and refrigerate for at least 3 hours or up to 12 hours.

• Make the peanut sauce

• 1 Soak 18 bamboo skewers in water for 30 minutes. Heat oil in a pan. Add peanuts and stir for 3–5 minutes, until golden brown. Transfer to a food processor. Add onion, ginger sugar, and lemon juice.

• 2 Purée until very smooth, scraping the bowl with the spatula as necessary. Blend in 1 1/2 cups hot water, adding enough to make a pourable sauce. Transfer to a saucepan, heat to boiling, and simmer for 2 minutes, stirring constantly. Season to taste. Remove from the heat and keep warm.

• Prepare and cook the kebabs

• 1 Heat the broiler. Thread the chicken strips on to the skewers, weaving the point of each skewer through the center of the chicken strip every 1/4 inch using 3 strips per skewer. Brush a grill pan with oil, and arrange the chicken kebabs on it.
• 2 Broil the kebabs, about 2–3in (5–7cm) from the heat for 2–3 minutes, until browned. Turn and cook the other side. Arrange on plates with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.

Posted by Paulette Le Pore Motzko
March 3, 2016
10:24 p.m.