Chicken Schaschlik Recipe 435

CHICKEN SHASHLIK (SAUCY WITH GRAVY) - INDO-CHINESE RECIPE

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.

CHICKEN SHASHLIK

Steps:

• Marinate the chicken for about 2-3 hours in the tandoori marinade. Add the lemon juice right before grilling.
• Soak 4 skewers in water for 30 minutes.
• Prepare your grill for medium-high indirect heat. You will start your chicken on indirect heat and then move it over direct heat at the end.
• Skewer 3 whole chicken thighs on two skewers set up side by side. Fold the chicken thigh in half so you have 6 layers of chicken per skewer pair.
• Grill over indirect heat for about 25 minutes.
• Check internal temperature after 15 minutes.
• When you hit 160F start lightly charring the chicken over direct heat.

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 SCHASCHLIK RECIPE - (4.3/5)

Steps:

• Note from Louise: I have made this without the ginger, cinnamon or nutmeg and it is delish. Can also use pork with this.