Chicken in Peanut Butter

Had always associated desserts with one of my favourites spread i.e., peanut butter, however, wanted to do something different than playing with the regular flavours. Satay is one of the relished dishes in our household, so thought of going down the savoury lane and cooking something truly Indian with it. Thus, here I present my take on chicken in peanut butter sauce – salty, creamy and appetizing.


  • For the Marinade
  • 1 Kg Chicken
  • 1 Tbsp Ginger-Garlic Paste
  • 1 Tsp Tata Salt, Adjust as Per Your Taste
  • 1 Tbsp Lemon Juice
  • For the Gravy
  • 2- 3 Tbsp Fortune Vivo Rice Bran Oil
  • 1 Tsp Tata Salt, Adjust to Taste
  • 10 To 12 Curry Leaves
  • 2 Onions, Sliced
  • 2 Tomatoes, Chopped
  • 3 Green Chillies, Finely Chopped
  • 1 Tbsp Ginger Garlic Paste
  • 3/4 Tsp MDH Red Chilli Powder
  • 1/4 Tsp Eastern Turmeric Powder
  • 1/2 Tsp MDH Garam Masala
  • 2.5 Tbsp Di Sano Unsweetened Peanut Butter
  • 200 ml Dabur Homemade Coconut Milk


Prep: 60 minutes
Cooking: 25 minutes

  1. Marinate the chicken in salt, ginger garlic paste and lemon. Rest it for about an hour.
  2. Heat oil in a thick bottomed pan and sauté the marinated chicken for 5 mins. Remove and keep aside.
  3. In the same pan, add some more oil and temper the curry leaves. Then add the green chillies and onions and cook till the onions are translucent.
  4. Now add the ginger-garlic paste till the raw smell goes off.
  5. Then add the chopped tomatoes along with the powder spices and cook till the mixture leaves oil.
  6. Then add the peanut butter and mix well.
  7. Now add the sautéed chicken pieces and cook for 5 mins.
  8. Finally, add the coconut milk and adjust seasoning. Cover and cook till the gravy leaves oil. Remove from flame.
  9. Add some chopped coriander and mix well.
  10. Serve hot with steamed rice or lachha parantha.