asian,

Easy Chicken Shashlik with Gravy

August 17, 2019 S Malik 2 Comments


plated Easy Chicken Shashlik with Gravy and No Vinegar

Shashlik is derived from Turkish word shish which means skewer. The recipe originates from Turkmenistan, which has Turkish influence in its cuisine. The meat is marinated in spices and vinegar then skewered and grilled, along with some veggies typically onion and bell pepper. The meat can be lamb, chicken or even fish. Overtime, there are various versions that have developed as the recipe has traveled places. This particular recipe is Pakistan inspired. Since it is Pakistani variation, it's got to have gravy in it. This dish is usually served alongside Hakka style Chinese dishes as it has a little Chinese influence due to the use of soy sauce.

For this particular recipe I have used chicken. This Easy Chicken Shashlik with Gravy comes together effortlessly. I did not skewer the meat or grill it even, just simply stir-fried it. I have used lemon juice in it instead of vinegar. To make the gravy for the recipe it usually calls for chili garlic sauce and ketchup. Since we don't use these sauces due to vinegar. I have substituted them with pasta sauce and added chili pepper flakes, green chilies and minced garlic to add the flavor. Serve it over a bed of rice or a salad for a healthy version.

  • 01:00 hr.
  • Serves: 6
  • Easy

Ingredients

Adjust Servings:
1 lb chicken boneless, cubes
1 green bell pepper, cubes
2 tomatoes, cubes
1 onion, cubes
Marinate
2 tablespoons soy sauce (for substitution: see cook notes)
1 tablespoon lemon juice
1 & 1/2 teaspoon black pepper powder
salt, to taste
1/2 tablespoon paprika powder
1 teaspoon sugar
1 tablespoon ginger garlic paste
Gravy
1 tablespoon garlic paste
3 tablespoons oil
5 tablespoons pasta sauce of choice
1 & 1/2 tablespoons soy sauce (for substitution: see cook notes)
1 tablespoon lemon juice
2 teaspoons sugar
1 green chili, chopped
salt, to taste
1 teaspoon black pepper, crushed
1 teaspoon red chili, crushed
3 tomatoes, chopped
1 cup chicken stock
corn flour, as required (for substitution: see cook notes)

Steps

1
Done
35 min
adding spices to the chicken to marinate
Marinate the chicken with all the marination ingredients for 30 minutes.
2
Done
4 min
After 30 minutes add oil to a pot, add marinated chicken. Fry on high heat for 4 mins until the water dries. Take out and set aside.
3
Done
2 min
stir frying the chicken and vegetables
In the same pot, add a teaspoon of oil. Add all the chopped vegetables and stir fry for 2 minutes. Take out and set aside.
4
Done
1 min
saute the green chili and garlic
Again in the same pot add the rest of the oil, the garlic for gravy and green chili. Cook until fragrant.
5
Done
10 mins
  • sliced tomatoes cooking for gravy
  • adding spices and sauces
  • tomatoes cooked to paste
Add 3 tomatoes and all the sauces and spices (for substitution: see cook notes), cook until the water dries out of the tomatoes and becomes like a paste.
6
Done
5 mins
thickening the gray with corn flour
Mix the stock and corn flour, (for substitution: see cook notes), together and add to the tomatoes. Bring it to boil. Cook to desired thickness.
7
Done
3 mins
adding the chicken and the veggies back to pot
Now add the chicken and vegetables back to the pot and simmer for 3 minutes. Adjust seasoning and serve with rice.

Cook Notes

  • Soy Free: simply omit the soy sauce.
  • Corn Free: substitute for equal amount of gluten free flour.
  • Add more or less of the corn flour/stock, to get the desired thickness of the gravy.
  • Substitute vinegar for lemon juice,if you can.



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2 comments:

  1. This looks like a delicious and easy to make dinner. Perfect for a busy weeknight!

    ReplyDelete
  2. This looks great! Who has time to skewer meat anyway, right?

    ReplyDelete