Friday 28 June 2013

Chicken Shashlik with Gravy

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken Shashlik with Gravy. Shashlik is a form of Shish Kebab which is popular in the Middle East, Russia, Pakistan and other places. The version I have made is with chicken and is marinaded and then skewered with onions and tomatoes. I then made a gravy with tiny pieces of chicken, and served the whole thing over boiled rice. It was so tasty and light at the same time.
I would also like to remind you of my other blog, British Muslim Girl - here you will find Islamic reminders and inspiration!

A Simple List of Ingredients:

1. Chilli Sauce
2. Mustard Paste
3. Worcestershire Sauce
4. Soy Sauce
5. Tomato Ketchup
6. Boneless Chicken Pieces
7. Salt
8. Crushed Red Chilli
9. Crushed Garlic
10. Red Bell Pepper
11. Red Onion
12. Tomatoes
13. Vegetable Oil
14. Tomato Puree
15. Boiled Rice

Bismillah, let's begin!

First to make the actual Shashlik: place 1 pound boneless chicken pieces, cut into large pieces.

Add 1 teaspoon salt.

Add 1 teaspoon crushed red chilli.

Add 1 teaspoon crushed garlic.

1 teaspoon mustard paste 
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon chilli sauce
3 tablespoon tomato ketchup

Add them all to the chicken.

Finally, add 1 tablespoon vegetable oil, and stir to combine. Now, as with any marinade, the longer it's left, the better, but you could cook it straight away.

Heat a drizzle of vegetable oil in a large pan.

Add 1 teaspoon crushed garlic.

Fry for 1 minute.

Then, add the marinaded chicken.

Fry on high until browned all over.

Add a splash of water, and cover on low until the chicken is fully cooked - about 15 minutes.

Once cooked, place onto a plate.

Do not waste the remaining sauce in the pan - we will use it later!

To make the gravy, in the same pan, heat a little vegetable oil.

Add 1 teaspoon crushed garlic.

Fry for 1 minute.

Add 1 pound boneless chicken pieces, cut into tiny pieces.

2 tablespoons tomato ketchup
2 tablespoons tomato puree
1 tablespoons chilli sauce
1 tablespoons soy sauce
½ teaspoon mustard
1 tablespoons Worcestershire sauce

Add them all to the pan.

Stir to combine.

Slice 1 red bell pepper into small pieces.

Add to the pan.

Bring to the boil, and then simmer for about 10 minutes or until the chicken is cooked through. Add a splash of water if it gets too dry.

Next, take a peeled and sliced red onion.

And, chop and take the seeds out of a tomato.

Take skewers and put on the cooked chicken pieces from earlier, alternating with the tomato and red onion slices.

Heat a grill pan, and place the skewers on.

While the chicken is grilling, brush on some of the leftover sauce from earlier.

Like this!

At this point, the chicken gravy is done! I did add some water and also I added in the leftover red onion and tomato pieces - never waste anything!

Grill the skewers for about 5-7 minutes on high, and then put onto a plate.

To serve, place some boiled white rice onto a plate.

Add some chicken gravy.

And, top with the chicken shashlik skewers, and enjoy!


Spice Enthusiast
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.