Restaurant Style Chicken Shashlik with Gravy
Directions
- 1In a bowl, add chicken, soy sauce, vinegar, crushed red chilli, black pepper powder, salt, chicken powder, and garlic paste. Mix well, cover, and marinate for 25-30 minutes.
- 2In a frying pan, add cooking oil and marinated chicken. Mix well and cook on medium flame for 6-8 minutes, then cook on high flame until it dries up.
- 3Add capsicum, onion, and tomatoes; mix well and sauté for a minute. Set aside.
- 4In a wok, add cooking oil, garlic, and ginger. Mix well.
- 5Add tomato ketchup and mix well.
- 6Add chilli sauce, soy sauce, vinegar, red chilli powder, black pepper powder, salt, white pepper powder, and sugar. Mix well and cook for 1-2 minutes.
- 7Add water and chicken stock cube; mix well and bring to a boil.
- 8In a bowl, add cornflour and water and whisk well.
- 9Add the dissolved cornflour mixture to the wok, mix well, and cook until it thickens.
- 10Add the cooked chicken with vegetables and mix gently.
- 11Garnish with green onion leaves and serve!
Ingredients
- 0.5 kg Boneless chicken cubes
- 1 tbs Soy sauce
- 0.5 tbs Sirka (Vinegar)
- 1 tsp Lal mirch (Red chilli) crushed
- 0.5 tsp Kali mirch powder (Black pepper powder)
- 0.5 tsp Namak (Salt)
- 1 tsp Chicken powder
- 2 tsp Lehsan paste (Garlic paste)
- 2 tbs Cooking oil
- 1 cup Shimla mirch (Capsicum) cubes
- 1 cup Pyaz (Onion) cubes
- 1 cup Tamatar (Tomatoes) deseeded & cubes
- 2 tbs Cooking oil
- 2 tsp Lehsan (Garlic) chopped
- 1 tsp Adrak (Ginger) chopped
- 1 cup Tomato ketchup
- 3 tbs Chilli sauce
- 3 tbs Soy sauce
- 1 tbs Sirka (Vinegar)
- 1 tsp Lal mirch powder (Red chilli powder)
- 1 tsp Kali mirch powder (Black pepper powder)
- 0.5 tsp Namak (Salt)
- 0.5 tsp Safed mirch powder (White pepper powder)
- 1 tsp Sugar
- 1 cup Water
- 1 Chicken stock cube
- 1 tsp Cornflour
- 3 tbs Water
- 1 tsp Hara pyaz (Green onion) leaves chopped
Equipment
frying panwok
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