Author Topic: Chicken Shashlik  (Read 2428 times)

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Offline spicysarsy

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Chicken Shashlik
« on: November 01, 2006, 07:38 PM »
 oops sorry. Here's the recipe.
 Chicken Shashlik


l lb chicken, preferably a breast portion (500 grams)
juice of 11/2 - 2 lemons
l? teaspoon salt
l teaspoon coarsely chopped garlic
l teaspoon coarsely chopped ginger
l teaspoon ground cumin
? teaspoon turmeric
l? teaspoon chilli powder
4 tablespoons oil
2 small onions cut into quarters
2 medium capsicums cut into 2 inch pieces


1]Wash the chicken and cut into 2 inch pieces.

2] Add the lemon juice and salt. Set aside.

3] Put the garlic, ginger, cumin, turmeric and chilli powder in an electric blender adding a little water (approximately 1/2 cup) blending it to a smooth paste. Add this to the chicken and leave for an hour or preferably overnight.

4] Place the chicken in a pan and fry it over a high heat.

5] Lower the heat and let the chicken cook till tender.

6] In another frying pan heat the oil and fry the onions over a low/medium heat until well browned (approximately 15 minutes). Add the capsicum and fry for a further 10 minutes on low/medium heat. Add this to the cooked chicken.

 This dish should be a fairly dry dish and can be eaten with rice, pitta or chapattis. It could also be put on skewers over live coals or under a pre-heated grill.
« Last Edit: December 08, 2007, 01:38 AM by Cory Ander »


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