CHICKEN SHASHLIK (SAUCY WITH GRAVY) - INDO-CHINESE RECIPE
Chicken Shashlik is an Indo-Chinese recipe that's made with boneless chicken, bell peppers, and onion. Similar to Chicken Manchurian, this dish is coated in a sweet and spicy gravy that's bursting with flavor. This is an easy, kid-friendly weeknight dinner that can be made quickly and easily with pantry staples.
Provided by Izzah Cheema
Categories Main Course
Time 45m
Number Of Ingredients 26
Steps:
- In a medium bowl, combine the chicken with all the ingredients listed under 'Marinade'. Set aside.
- In another medium bowl, whisk together all the ingredients listed for the 'Sauce/Gravy' and set aside.
- Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.
- Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.
- In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.
- Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine.*(See Note 2) Taste and adjust salt and seasoning. Turn off the heat and serve hot.
Nutrition Facts : ServingSize 4 g, Calories 319 kcal, Carbohydrate 14 g, Protein 26 g, Fat 17 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 75 mg, Sodium 2105 mg, Fiber 1 g, Sugar 10 g
CHICKEN SHASHLIK RECIPE (VIDEO) | SHASHLIK KEBAB
Steps:
- In a mixing bowl, combine the chicken with ginger garlic paste, chili powder, Tandoori chicken masala powder, salt to taste, lemon juice, soy sauce, tomato sauce and oil.
- Next, add onion and bell peppers to the bowl . Combine it with the marinade.
- Cover and keep it in the refrigerator. Marinate it for atleast an hour.
- Thread the onion, bell peppers and chicken on the skewers.
- Heat 2 tsp oil in a pan over medium heat. Add 1 tsp butter. Addition of butter is optional.
- Place the chicken skewers over it.
- Rotate the skewers so that they cook until slightly charred from all sides.
- Brush some oil/butter on it.
- Cover and cook for 2 minutes on low heat.
- Chicken Shashlik is ready to serve.
- Serve with onion slices and lemon wedges.
CHICKEN SHASHLIK
Make and share this Chicken Shashlik recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice the chicken in cubes.
- Put Lemon Juice and salt on the chicken and fold well and set aside.
- Take the garlic, ginger, cumin, turmeric and chili powder in an electric blender.
- Add yogurt and blend it to a smooth paste.
- Add this to the chicken and leave for two hours or preferably overnight.
- Place the chicken in a pan and fry it over a high heat by adding some oil on the pan.
- Lower the heat and let the chicken cook till tender.
- Take another fry pan and heat some oil.
- Fry the onions over a medium heat until well browned.
- Add the capsicum and fry for a further 4 minutes on low/medium heat.
- Add this mixture to the cooked chicken.
- Sprinkle chaat masala on it and serve it hot.
Nutrition Facts : Calories 244.4, Fat 8.8, SaturatedFat 1.5, Cholesterol 72.9, Sodium 101.7, Carbohydrate 10.5, Fiber 2, Sugar 5.4, Protein 30.5
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