Chicken ShashlikChefling Tales

Chicken Shashlik with Gravy – My Mom’s Recipe

August 7, 2015

Shashlik means meat on skewers. Typically a protein rich food, Over time, it has evolved from being a lamb-only dish, into its variants like chicken shashlik, beef etc. based on local and religious preferences of the people. It is also known as Sheesh Kababs in various regions.

Served with fresh and crunchy onions and juicy tomatoes gives the serving its vibrant look and distinct aroma. At home, my mom makes Chicken Shashlik with gravy instead of usual skewers, an unusual variant you have to try once and fall in love. Here goes her recipe. Do give it a try, I am sure you’ll enjoy it.

Chicken Shashlik with Gravy

Ingredients

Chicken Shashlik

Chicken – boneless chicken – ½ kg cut into cubes
Garlic ginger paste – 1 teaspoon
Yogurt – ½ cup
Salt – ¾ teaspoon
Red Chili Powder – ¾ teaspoon
Worcestershire sauce – 1 tablespoon
Soya Sauce – 1 tablespoon
Mustard paste – ½ teaspoon
Lemon juice – ½ teaspoon
Sugar – 1 teaspoon
Oil – 1 tablespoon

Marinate the chicken with above mentioned ingredients and let it rest for 30 minutes before cooking.

Vegetables

Onion – 2 cubed
Capsicum – 2 cubed
Tomatoes – 2 cubed (remove the seeds and use them in gravy)
Salt and Sugar – ½ teaspoon

Gravy

Onion – 1
Tomatoes – 2
Salt – ½ teaspoon
Red Chili Powder – ¾ teaspoon
Tomato Sauce – 2 tablespoon
Worcestershire sauce – 1 teaspoon
Soya Sauce – 1 teaspoon
Lemon Juice – ½ teaspoon
Oil – 2 or 2 table spoon

Method

Add chicken in a pot with the marinate. Cover the pot with lid and let the chicken cook.
Meanwhile, in a dash of oil, sauté the vegetables, add half a teaspoon salt and sugar. This will keep the vegetables fresh and crisp.
Heat 2 tablespoons of oil and fry the onions. When they become translucent blend them with the tomatoes. Add the blended mixture back into the pan and add salt, red chili powder, tomato sauce, lemon juice, soya and Worcestershire sauce and let the gravy cook on medium flame till oil comes to the top.
Add the cooked gravy into the simmering chicken and let it cook on low flame for another five minutes until oil comes to the tops.
Put the chicken in the center of your serving platter and place all the sautéed vegetables on the sides. Serve with boiled rice and podina chatni.

Preparation Time: 30 minutes

Cooking Time: 1 hour

Servings: 6 persons

Fatima Ali

I am trained to be an IT professional. I served National University of Sciences and Technology (NUST) for six years after graduating from the same university. I love cooking and wanted to be a chef at one point in my life. As long as I can remember, cooking good food has been my passion and it makes me happy.
My cooking lessons were a bit unusual though. Back in the day when digital did not mean much, my father would record cooking shows (knorr ka kitchen, kaukab khuwaja and Zee Khana Khazana – Chef Sanjeev Kapoor) for me that I would watch endless times later on, before trying the recipes out. I would make brownies and cold cake almost every day while my mother was asleep. This was my way of surprising her every evening. My mother cooks amazing food too and I have tried many of the recipes that she has written in her recipe book.
I draw inspiration from a number of chefs from televised cooking shows such as Late Chef Farah, Chef Rahat, Chef Mehboob, BBC Food, Masala TV, Chef Shai, Chef Sharmeen, Master Chef Australia and my ultimate favorite Chef Shireen Anwer. I would not be as good a cook that I am without passive guidance from each one of these.