Chicken Shashlik (Saucy with Gravy) - Indo-Chinese
Chicken Shashlik is an Indo-Chinese recipe that's made with boneless chicken, bell peppers, and onion. Similar to Chicken Manchurian, this dish is coated in a sweet and spicy gravy that's bursting with flavor. This is an easy, kid-friendly weeknight dinner that can be made quickly and easily with pantry staples.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless chicken breast or thighs (cut into 1” pieces (See Note 1))
- 1/4 cup plain, whole milk yogurt
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (I use gluten-free)
- 1 tbsp distilled white vinegar
- 2 tsp sugar (I use cane sugar)
- 1/2-1 tsp red chili flakes
- 1/2 tsp paprika powder
- 1/2 tsp ground black pepper
- 1 tsp sea salt
- 1/4 cup tomato ketchup
- 3 tbsp tomato paste
- 1 1/2 tbsp chili garlic sauce ((use 1 tbsp for less spice))
- 1 tbsp soy sauce
- 1 tsp distilled white vinegar
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1/2 cup water
- 2 tsp corn starch
- 1/4 cup neutral oil (divided)
- 1 tbsp minced/finely chopped garlic
- 1 tbsp minced/finely chopped ginger
- 1 small to medium red onion (chopped into 1” squares)
- 1 small to medium green bell pepper (chopped into 1” squares)
- 1 small to medium red bell pepper (chopped into 1” squares)
Instructions
- 1
In a medium bowl, combine the chicken with all the ingredients listed under ‘Marinade’. Set aside.
- 2
In another medium bowl, whisk together all the ingredients listed for the 'Sauce/Gravy' and set aside.
- 3
Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.
- 4
Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.
- 5
In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.
- 6
Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine.*(See Note 2) Taste and adjust salt and seasoning. Turn off the heat and serve hot.