• 1kg boneless and skinless chicken thighs



  • 1 tbsp Coriander powder
  • 1 tbsp Fennel powder
  • 1 tbsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tbsp salt
  • ¾ cup sugar
  • 50g lemongrass (white portion only)
  • 50g ginger
  • 200g shallots
  • 30g garlic

Peanut Sauce:

  • 120g shallots
  • 10g garlic
  • 20g lemongrass (white portion only)
  • ½ cup oil
  • 60g dried chilli paste
  • 1 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 30g Tamarind paste
  • 2 cups water
  • 200 ml coconut milk
  • 50g palm sugar
  • 4 tbsp sugar
  • 1 tsp salt
  • 200g fine peanut powder
  • 150g coarse ground peanuts



  • Cucumber
  • Lontong (ready-made)
  • Onion slices


  1. Add all ingredients in the marinade to the food processor and blend it into a paste
  2. Cut 1kg boneless and skinless chicken thighs into 1 inch pieces and add marinade to chicken
  3. Let chicken marinate for at least 4 hours
  4. Add to food processor 120g shallots, 10g garlic and 20g lemongrass (white portion only), blend until finely chopped
  5. Heat ½ cup oil in pot, add finely chopped ingredients to pot.
  6. Saute until fragrant, add 60g dried chilli paste, add 30g Tamarind paste, 1 tsp Turmeric powder and 1 tsp Coriander powder
  7. Continue to cook until oil starts to appear on the side of pot, and add 2 cups of water
  8. Stir and bring to boil, add 200 ml coconut milk, 50g palm sugar, 4 tbsp sugar and 1 tsp salt
  9. Mix well and simmer for 5 minutes
  10. Add 200g fine peanut powder and 150g coarse ground peanuts, and mix well until sauce thickens
  11. Turn off heat and set aside
  12. Soak some bamboo skewers in water for 30 minutes, and skewer marinated chicken pieces
  13. Brush chicken skewers with oil and cook over charcoal for 4 minutes on each side
  14. Serve Satay with peanut sauce, onion slices, cucumber pieces and lontong cubes

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