Smokin Monkey Posted March 15, 2018 Share Posted March 15, 2018 Chicken Shashlik (Kebab) Ingridients 500g Chicken Breasts4 Onions4 Peppers2 Tbsp Worcestershire Sauce2 Tbsp Vinegar1 tsp Red Chilli Powder1 tsp Garam Masala1 tsp Coriander Powder1 tsp SaltFor The Sauce4 Tomatoes2 Cloves Of Garlic2 Tbsp Vinegar2 Tbsp Sugar2 Tbsp Tomato Sauce2 Tbsp Worcestershire Sauce1 tsp Red Chilli PowderSalt to taste1 Tbsp Cornflour2 Tbsp Vegetable Oil Directions: Cut chicken, onions, tomatoes and bell peppers into medium sized cubes. Mix Worcestershire sauce, vinegar, red chilli powder, garam masala, coriander powder and salt in a big mixing bowl. Toss in the chicken and vegetables. Set aside to marinate for 10-15 minutes. Meanwhile prepare the sauce. Chuck all the ingredients of the curry ( except oil and corn flour) into the blender. Make a smooth paste. Heat oil in a deep frying pan. Add the tomato paste to the pan. Let it bubble and simmer for 5-7 minutes or till the tomatoes don’t taste raw any more. Dilute corn flour with a little water and add to the curry. Cook another 2-3 minutes, keep stirring till the sauce thickens slightly. Remove from heat, cover and keep warm. Heat your outdoor grill or Tandoor Oven. Even a heavy based frying pan would do if you don’t have a grill. Slightly grease it. Thread the chicken and vegetable cubes on skewers or throw straight onto the grill or skillet. Turn occasionally. Cook till done and charred on outside. About 12-15 minutes. Serve on a pre-heated hot plate/sizzling dish or over a bed of steamed rice. Pour the sauce over chicken and vegetables cubes before serving. Back to The Smokin Monkey Cook Book 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted March 16, 2018 Share Posted March 16, 2018 Tasty - and they look nice and simple to make too 1 Quote Link to comment Share on other sites More sharing options...
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