Chicken Shashlik
Tender marinated chicken, smoky charred peppers and onions, all tossed in a rich, creamy shashlik sauce. A restaurant style favorite that's perfect served with pilau rice and garlic naan.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Special Equipment: skewers
Ingredients
800g chicken thigh fillets, cut into large chunks
3 tbsp thick yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp Kashmiri chili powder
1 tsp paprika
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric
1 tsp garam masala
1 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
Vegetables:
2 large onions, cut into petals
2 mixed peppers, cut into large chunks
1 green chili, sliced
1 tsp chaat masala
Shashlik Sauce:
3 tbsp oil or ghee
1 tsp cumin seeds
1 medium onion, finely diced
1 tbsp ginger garlic paste
1 tsp Kashmiri chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp tomato purée
150ml chicken stock
100ml double cream
1 tbsp butter
1 tsp garam masala
1 tsp sugar
Salt, to taste
Fresh coriander, chopped
Directions
Combine all of the marinade ingredients with the chicken and refrigerate for at least 2 hours or overnight.
Thread the chicken, onions, and peppers onto skewers. Cook on a grill, barbecue, under a broiler, in an air fryer, or in a 425°F (220°C) oven for 15 to 18 minutes, turning halfway, until lightly charred and cooked through.
Heat the oil or ghee in a skillet over medium heat. Add the cumin seeds and cook until fragrant. Stir in the diced onion and cook until golden. Add the ginger garlic paste and cook for 1 minute. Stir in the Kashmiri chili powder, coriander, cumin, and tomato purée and cook for another minute. Pour in the chicken stock and simmer for 5 minutes. Reduce the heat and stir in the cream, butter, sugar, and garam masala. Season with salt to taste.
Remove the chicken and vegetables from the skewers and toss them in the sauce. Sprinkle with chaat masala and fresh coriander before serving.
