Tandoori Satay Chicken

Tandoori Satay Chicken
INGREDIENTS FOR PEANUT SAUCE
  • 1/2 cup natural peanut butter (about 150g)
  • 1 full cup coconut milk (about 250-260g)
  • 3 tbsp brown sugar
  • 1.5 tbsp dark soy sauce (can replace with Tamari)
  • 1.5 tbsp tomato paste concentrate
  • 1 tbsp lemon juice/white vinegar
  • 1/2 finely chopped onion (about 50g)
  • 1 finely chopped red chilli (use 1/2 or none for less heat)
  • 1 cup water
  • 2 tsp Tully'z Tandoori Premium Rub
  • 1 tbsp light olive oil
INGREDIENTS FOR THE MARINADE
  • 350g vegan Chicken/Tofu (cubed in approx. 3cm pieces to fit on skewers)
  • 2 tbsp coconut milk
  • 1 tbsp peanut butter
  • 1 tbsp cornflour
  • 1/2 tbsp soy sauce
  • 1 tsp tomato paste concentrate
  • 2 tsp Tully'z Tandoori Premium Rub

METHOD

  • Heat the oil in a large and deep non-stick frying pan.
  • Fry onion until golden on medium heat while stirring occasionally.
  • Mix in the tomato paste and cook for 1-2 minutes on medium heat. Stir to avoid burning.
  • Add all the remaining ingredients and mix/whisk until no lumps, while it’s cooking on medium heat.
  • Cook for few minutes until it’s smooth and thick like béchamel sauce. Stir occasionally. Keep aside (once it cools down it will thicken a little more)
  • Taste and adjust saltiness if needed. I normally add more soy sauce if it needs salt.
Tandoori Satay Chicken
  • Mix in all the ingredients for marinade in a bowl.
  • Add chicken/Tofu and toss until well coated. Leave for 10 minutes in the fridge.
  • Pierce them onto skewers and grill until slightly charred and cooked. Turn them over for even cooking and char. (It should take 3-5 min each side on medium-high heat)

Serving suggestion:

  • Serve the skewers with a bowl of satay sauce with. if serving as a meal, serve some Basmati rice.

Note: If re-heating the sauce out of fridge, heat it up with a dash of water/plant milk and adjust seasoning before serving.


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