01
Step 1
In a bowl, toss the chicken with salt, pepper, and ginger-garlic paste. Then add chili powder, coriander powder, cumin powder, and a little oil. Mix everything well so the chicken is nicely coated.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Heat some oil in a pan and cook the chicken until it’s golden brown, about 2-3 minutes. Add the carrot and cook for another minute. Then throw in the capsicum and onion, cooking for 1-2 more minutes. Once the veggies are just tender, set everything aside.
03
Step 3
In a small bowl, combine water, tomato ketchup, soy sauce, oyster sauce, and chili sauce. Stir it together so it’s ready to go.
04
Step 4
Heat a bit of oil in the pan again and sauté the chopped garlic for about a minute. Pour in the sauce mixture and bring it to a simmer.
05
Step 5
Stir in the cornflour slurry and cook for 2-3 minutes until the sauce thickens nicely. Add the chicken and veggies back into the pan, give it a good toss, then turn off the heat.
06
Step 6
Your delicious chicken shashlik is ready! Serve it up with some steamed white rice and enjoy.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Marinate the chicken for at least 30 minutes to enhance the flavor.
- Use wooden skewers soaked in water to prevent burning during cooking.
- Cook the chicken evenly by turning the skewers frequently on the grill or pan.
Why you’ll love it
This dish is perfect for a quick and flavorful meal. The chicken stays juicy and tender, while the skewers make it fun to eat. It’s great for both weeknight dinners and outdoor gatherings.
Serving ideas
Serve with a fresh salad or grilled vegetables for a balanced meal. A side of rice or warm pita bread also pairs nicely. Don’t forget a dipping sauce like tzatziki or a spicy aioli to add extra zest.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist. Avoid freezing if possible, as it may change the texture.
