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.

Print

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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Samosa is a one the popular a popular snack of the Indian subcontinent and many other parts of the world. Typically you have seen it baked as a pastry made with all-purpose flour and savoury filling options mentioned above.

But if you want to reinvent samosa, then make Bread Cone Samosa this evening. Serve it with tomato ketchup, chatni or sauce of your choice. It will be a perfect snack choice for the day.

Print

Bread Cone Samosa

Course Appetizer, Snack

Cuisine Desi, Indian, Indian subcontinent, Pakistani

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Ingredients

• 1 cup Chicken Boneless
• 1 tsp Garlic Crushed
• Red Chilies Crushed to taste
• Salt to taste
• Black Pepper to taste
• 2 pinches Orange Food Color
• ½ cup Yogurt (Dahi)
• Mozzerella cheese as required
• Egg for dipping cones in it.
• breadcrumbing as required

Instructions

• Take a 1 cup of boneless chicken in a mixing bowl. Add garlic and red chilies both nicely crushed.
• Sprinkle some salt and black peeper as per your taste. Then add in 2 pinches of Orange Food Color followed by ½ cup of yogurt. Use spoon or a mixer to stir the contents thoroughly so that all the contents are mixed well.
• Let the mixture marinate for 30 – 40 minutes.
• Heat up the oil in a frying pan for cooking the marinade you have already made and kept aside. Cook on low flame till chicken is done and furn off the flame. Blend the cooked chicken with lots of mayonnaise as per your requirement.
• Then take some fresh bread slices and cut off their hardened brown crust around all sides with kitchen knife. Flatten the bread slices with a rolling pin to make covering (patti) for samosa.
• Fold the flattened bread covering (patti) to form shape of a cone. Use water to glue the cone by gently pressing the cone sides with your fingers.
• Fill the cone with cooked chicken and mozzarella cheese and close its opening. Repeat the process and make 14 to 16 cones.
• Dip in the beaten egg and coat with breadcrumbs. Use your hands in the process to maintain the shape while applying breadcrumbs thoroughly on all sides.
• Before cooking preheat the oil. Fry on medium flame and flip over the sides until samosas get golden and crispy.
• Take out on the kitchen towel to shed extra oil before serving. Within no time you can serve the crispy and crunchy Bread Cone Samosas with tomato or any other sauce or chatni you may like the most.

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Feel free to leave your comments and suggestions at the end of this post.