This is a popular and alternative way to prepare this dish as you can cook the chicken and vegetables in separate pans, then mix them with sweet and spicy gravy bursting with flavor. This method saves time and avoids burning the skewers. You can also customize the flavor and texture of each component according to your preference.

Chicken shashlik gravy is a delicious dish that consists of chicken boneless cubes and vegetables cooked separately and then combined and added to a rich and spicy gravy.

The result is tender and juicy chicken with a charred and smoky flavor, complemented by the crunchy and colorful veggies.

Many people love this recipe and it has gone viral on my YouTube channel with over 2 million views. You can watch the video at the bottom of this page. I got a lot of feedback from my fans asking me to share the written recipe. So here it is, step by step, with all the tips and tricks to make it perfect.

Chicken shashlik is a versatile dish that can be served as an appetizer, a main course or a snack. You can enjoy it with bread, rice, salad or any other side dish you like. You can also customize the marinade and the vegetables according to your taste and preference. Some common ingredients for the marinade are yogurt, lemon juice, garlic, ginger, salt, pepper, cumin, coriander, paprika and turmeric.

You can also add some chili powder or flakes for some extra heat. For the vegetables, you can use onion, capsicum, tomato, zucchini, mushroom, eggplant or any other firm and sturdy vegetable that can hold up on the skewer.

Step 1: Marinate chicken cubes

• 500 grams chicken (adha kilo murghi)
• 1 tsp fresh garlic crushed
• 1 tsp black pepper
• 1 tbsp red chilies crushed (laal mirchain koti hui)
• ½ tsp salt or to taste
• 1 tsp sugar
• 1 tbsp vinegar
• 3 tbsp soy sauce

The first step is to cut the chicken into bite-sized pieces and wash them well. Then, in a large bowl, add the garlic, black pepper, red chilies, salt, sugar, vinegar, and soy sauce. Mix well to combine and taste the marinade. Adjust the seasoning if needed. Add the chicken pieces and toss to coat them well with the marinade. Cover the bowl with plastic wrap and marinate for about 30 to 40 minutes or refrigerate for at least 2 hours or overnight for better flavor.

Step 2: Cooking the marinated chicken

• oil for frying
• marinated chicken

The next step is to cook the marinated chicken. Heat oil in a pan and add the chicken cubes. Stir-fry until the color changes. Then cover the pan with a lid and cook on low flame until the chicken becomes tender. Remove the lid and cook on high flame until the liquid dries up. Keep the chicken aside.

Step 3: Cooking the vegetables

• 1 capsicum (small sized), cut into cubes
• 1 onion (small sized), cut into cubes
• 1 tomato (small sized), cut into cubes

In another pan, heat some oil and fry the capsicum, onion and tomato cubes for a few minutes. Do not overcook them as they should retain their crunch. Keep them aside.

Step 4: Making the shashlik gravy

• 1 tbsp oil
• 1 tsp garlic paste
• ¾ cup tomato paste (you can use homemade or ready-made)
• 2 – 3 tbsp tomato ketchup
• 2 – 3 tbsp chili garlic sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• black pepper to taste
• red chilies crushed to taste
• 1 tsp sugar
• salt to taste
• 1 cup water
• 1 tsp cornflour (dissolved in 2 tbsp water)

In a saucepan, heat oil and sauté the garlic paste for a minute. Then add the tomato paste, tomato ketchup, chili garlic sauce, soy sauce, vinegar, black pepper, red chilies, sugar and salt. Mix well and cook for a few minutes. Then add water and bring it to a boil. Add the cornflour slurry and cook until the gravy thickens.

Step 5: Assemble the dish

To assemble the dish, take a serving platter and spread some gravy on it. Then arrange the chicken and vegetable skewers on top of the gravy. Pour some more gravy over them and garnish with some chopped coriander leaves. Serve hot with naan bread or rice.

Serve the chicken shashlik hot with rice, salad, and your favorite sauces. combine the cooked chicken and vegetable with the hot gravy in a large bowl and toss gently. You can also squeeze some lemon juice over the chicken for a tangy touch. Turn off the flame and serve your delicious homemade chicken shashlik!

I hope you found this post useful and informative. If you have any questions or comments, please feel free to share them in the comment section below. I would love to hear your feedback and learn from your experience.

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Chicken Shashlik

Course Appetizer, Side Dish

Cuisine Chinese

Ingredients

Marination of chicken cubes

• 500 grams chicken (adha kilo murghi)
• 1 tsp fresh garlic crushed
• 1 tsp black pepper
• 1 tbsp Red Chilies Crushed (Laal Mirchain Koti Hui)
• ½ tsp salt or to taste
• 1 tsp sugar
• 1 tbsp vinegar
• 3 tbsp soy sauce

Vegetables

• 1 capsicum (small sized)
• 1 onion (small sized)
• 1 tomato (small sized)

shahlik gravy

• 1 tbsp oil
• 1 tsp garlic paste
• ¾ cup tomato paste you can homemade paste
• ready made tomato paste (optional)
• 2 – 3 tbsp tomato ketchup
• 2 – 3 tbsp chili garlic sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• black pepper to taste
• red chilies crushed to taste
• 1 tsp sugar
• salt to taste
• 1 cup water
• 1 tsp cornflour (add it after mixing it with 2 tbsp water in a separate bowl)

Video

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Irish Rice with Shashlik Sticks Recipe

Irish rice recipe served with fried chicken shashlik sticks is a low-budget special dish. Skewer the boneless chicken cubes altering with capsicum, onion, and tomato pieces and fry them. Cook the rice and split Bengal gram together till water dries. Place the fried chicken sticks on top of the rice and simmer for few minutes.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

Shashlik Sticks

• 1/2 kg boneless chicken cubes
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp crushed black peeper
• 1 tsp ginger powder
• 1 tsp meat tenderizer powder
• salt to taste
• 2 tbsp tomato ketchup
• 1 tbsp BBQ sauce
• 1 tbsp Teriyaki sauce (optiopnal)
• 2 tomatoes (seeds removed)
• 1 large size onion
• 1 large size capsicum
• 3 – 4 tbsp cooking oil

Rice

• 1/4 cup cooking oil
• 1 large size onion
• one small piece of cinnamon stick, bay leaf and anise star
• 150 g 80% boiled Split Bengal Gram
• 1 1/2 bowls of water
• salt to taste
• 500 g soaked basmati rice

Instructions

Chicken Shashlik Sticks

• Place chicken in a large mixing bowl and add vinegar, soy sauce to it. Season it with crushed black pepper, ginger powder, meat tenderizer powder, and salt to taste.
• Then add tomato ketchup, BBQ sauce, and optionally Teriyaki sauce.
• Mix everything well and keep aside to marinate the chicken for 1 to 2 hours.
• Meanwhile, cut tomatoes, onion, and capsicum into cubes.
• Take a bamboo stick and skewer the cubes of chicken (4 pieces), altering with capsicum, onion, and tomato pieces. Repeat this step for other sticks too.
• Heat a clean frying pan and heat oil. Stir fry the sticks on a low flame till the chicken turns tender.

Cooking of rice mixed with split Bengal gram

• Heat oil in a cooking pot or large pan. Add sliced onion, a small piece of cinnamon stick, one bay leaf, and anise star. Fry onion till nicely golden.
• Add 80% boiled Split Bengal Gram. Stir fry for a few seconds.
• Add water and salt and bring it to boil. Then add soaked rice, stir for a few seconds, and cover the pan with a lid. Cook on medium-high heat till water dries.
• Remove the lid and place cooked chicken sticks on top of the rice. With the lid back on, simmer on low flame for 5 –7 minutes.
• Dish the rice out and serve hot.

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