Go Back
–+ servings
chicken shashlik in a bowl
Print

Chicken Shashlik

Chicken Shashlik with gravy is a finger-lickin' good Indo-Chinese recipe for those times when you are craving something hot, sweet and spicy.
Course Dinner
Cuisine Indo-Chinese
Keyword chicken shashlik, indo-chinese recipe
Prep Time 5 minutes
Cook Time 10 minutes
Marination 15 minutes
Total Time 30 minutes
Servings 4
Calories 871kcal
Author Saima Zaidi

Equipment

  • 1 Bowl for marination
  • 1 Chinese wok or karahi for frying the chicken

Ingredients

  • 1.1 lbs chicken breast boneless, cut into diagonal strips
  • 3 cup cooking oil

Marinade Ingredients

  • 2 tablespoon white vinegar
  • 1 tablespoon soy sauce
  • 1 egg
  • ½ black pepper ground
  • ½ white pepper ground

Sauce Ingredients

  • 3 tablespoon cooking oil
  • 2 tablespoon garlic paste thinned with 3-4 tablespoon water
  • 2 tablespoon chilli garlic sauce
  • 8 tablespoon tomato ketchup
  • 1 tablespoon white sugar
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • ¼ teaspoon salt
  • 2 tablespoon soy sauce
  • 2 cups red onions layers separated and cut into small squares
  • 2 cups green bell peppers cut into small squares
US Customary - Metric

Instructions

Marinate

  • Whisk the marinade ingredients in a bowl and add the chicken strips. Marinate for 15 minutes.
  • Get rid of the excess liquid by putting the chicken in a strainer or colander.

Fry

  • Heat the 3 cups cooking oil in a wok or karahi and drop the chicken strips in it gently. Fry on both sides until slightly browned (4-5 minutes). Remove from the hot oil into a bowl and keep aside. Pour the extra oil left over from frying into a clean glass bottle and wipe the wok with paper towels if required.

Make the sauce

  • Add cooking oil to the wok and heat until shimmering. Add the garlic paste and fry for a few seconds.
  • Add the chilli garlic sauce, tomato ketchup, sugar, black pepper, white pepper, salt, and soy sauce. Stir to mix well and cook the sauce until it thickens slightly (2 minutes).
  • Add the vegetables. Stir until the sauce coats the vegetables completely (2 minutes).
  • Add the chicken strips and continue frying the shashlik. Take it off the heat after 1-2 minutes. Serve hot with fried rice.

Notes

  1. Indo-Chinese dishes like chicken shashlik are cooked at high temperatures always. Keep your heat turned on high for all the steps of the recipe, right from frying the chicken to preparing the sauce.
  2. Add the ingredients in quick succession without allowing anything to simmer for too long. The chicken should have a bite and the vegetables, especially, should retain their crunch and not become too soft.
  3. To make the egg fried rice, see the body of the post. 

Nutrition

Calories: 871kcal | Carbohydrates: 28g | Protein: 32g | Fat: 71g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 43g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1756mg | Potassium: 883mg | Fiber: 4g | Sugar: 17g | Vitamin A: 531IU | Vitamin C: 71mg | Calcium: 63mg | Iron: 2mg