Prepare Marinade: Blend shallots, garlic, ginger, galangal, and lemongrass until a fine paste. Add 2 tbsp cooking oil, ground turmeric, ground coriander, ground cumin, white pepper, palm sugar, tamarind paste dissolved in warm water, and salt. Blend until well combined.
Marinate Chicken: In a large bowl, combine chicken thighs with the marinade paste. Mix well, ensuring all chicken pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
Skewer Chicken: Thread the marinated chicken pieces onto the soaked bamboo skewers. Arrange them neatly, about 4-5 pieces per skewer.
Prepare Peanut Sauce Base: In a food processor, blend roasted peanuts until coarsely ground. Set aside.
Cook Peanut Sauce: Heat 2 tbsp cooking oil in a saucepan over medium heat. Sauté the remaining shallots, garlic, red chili, and toasted belacan until fragrant. Add the remaining lemongrass, ground turmeric, ground coriander, ground cumin, palm sugar, tamarind paste dissolved in warm water, salt, and water. Bring to a simmer.
Add Peanuts to Sauce: Stir in the coarsely ground peanuts into the simmering sauce. Continue to simmer for 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. Taste and adjust seasoning if needed.
Grill Satay: Preheat a grill or grill pan to medium-high heat. Brush the chicken skewers lightly with cooking oil (the 3 tbsp allocated for grilling). Place the skewers on the hot grill.
Cook Satay: Grill the satay for 8-12 minutes, turning frequently and brushing with more oil occasionally, until the chicken is cooked through and nicely charred on all sides.
Serve: Serve the hot chicken satay with the peanut sauce, sliced cucumber, and sliced red onion.
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