Easy Pan-Fried Chicken Shashlik With Gravy is a staple in Indo-Chinese cuisine. It’s packed with flavor and incredibly easy to prepare—simply marinate the chicken, fry it, make the gravy, combine it with fried chicken and veggies, and let it cook. That’s all it takes!
CHICKEN SHASHLIK
Easy Pan-Fried Chicken Shashlik With Gravy is one of the most popular Indo-Chinese dishes in Pakistan and India. It features fried chicken cubes tossed in a flavorful gravy along with vibrant veggies. Despite having no direct connection to traditional Chinese cuisine, Indo-Chinese food has carved out its own unique and delicious identity.
This Chicken Shashlik pairs perfectly with homemade Basmati rice, offering a delightful balance of mild spice, tanginess, and a hint of sweetness.
The word "Shashlik" originates from the Turkish word "shish," meaning skewers. Over time, restaurants across India and Pakistan created their own saucy version of this dish. While there is no direct Chinese counterpart, the Pakistani and Indian adaptation has become a beloved staple of Indo-Chinese cuisine. It is widely popular in Indo-Chinese restaurants across Pakistan and India.
I had never tried Indo-Chinese food until 2018 when we visited an Indo-Chinese restaurant called Usmania in Chicago. I instantly fell in love with the cuisine! Now, every time I visit Chicago, a stop at Usmania is a must. Their Chicken Shashlik was unforgettable, and I’ve been obsessed with recreating it ever since. After many tried-and-tested attempts, this recipe comes as close as possible to the one I enjoyed at Usmania.
THE STEPS
This recipe is similar to Chicken Manchurian but has its own distinct flavor. The steps are nearly the same, yet it’s a quicker recipe compared to Singaporean rice.
- Marinate the chicken.
- Fry the chicken.
- Prepare the saucy gravy.
- Mix in the fried chicken.
- Add the veggies to the gravy.
And just like that, a delicious plate of Chicken Shashlik is ready to enjoy!
INGREDIENTS
- Chicken – I used chicken breast, but you can substitute it with chicken thighs for a juicier texture.
- Worcestershire Sauce – There’s no true substitute for this sauce. If you can’t find it, feel free to skip it. Be sure not to overdo it, as its strong flavor can be overpowering—stick to the amount specified in the recipe.
- Ketchup – A staple ingredient, but if you’re not a fan of its taste, you can substitute a few teaspoons of tomato sauce.
- Garlic Chili Sauce – I usually go for the Mitchell’s brand, but any brand will work just fine.
HOW TO MAKE CHICKEN SHASLIK?
Marinate the chicken.
Fry the chicken.
Make the corn flour mixture.
Add oil and Homemade Ginger garlic paste.
Now add tomato puree.
Next add the sauces, salt, and powdered spices.
Now add the fried chicken in.
Add the veggies.
Let it cook.
Done! Serve with Homemade Basmati Rice.
HOW TO STORE IT?
Store Chicken Shashlik in an airtight container and refrigerate it for up to 3–4 days. This dish isn’t freezer-friendly, so it's best enjoyed fresh or within a few days of making it.
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Let's Make Chicken Shashlik!!!
Easy Pan-Fried Chicken Shashlik With Gravy
Ingredients
Marination
- 1 lbs chicken breast or chicken thighs (cut in cube)
- 1 tsp soy sauce
- 1 tsp vinegar
- 3 tbsp ginger garlic paste
- ½ tsp black pepper
- 1 tsp kosher salt
- 2 tbsp olive oil or any neutral oil
Gravy
- 2 tbsp olive oil or any neutral oil
- 2 tbsp ginger garlic paste
- 1 bouillon chicken cube
- 1 cup tomato puree store-bought
Sauces
- 2 tsp vinegar
- ½ tsp soy sauce
- 1 tsp fresh lemon juice or store-brought
- 1 tbsp worcestershire sauce
- 2 tbsp garlic chili sauce
- 1 tbsp ketchup
- 1 tbsp sweet chili sauce
Powdered spices and sugar
- 1 tsp granulated sugar
- 1 tsp white pepper
- 2 tsp crushed red chili flakes
Veggies
- ½ medium onion cut in cubed
- ½ bell pepper cut in cubed
Corn flour mixture
- 1 cup water
- 1 tbsp corn flour
Garnish
- green onion finely chopped
Frying
- 2 tbsp olive oil or any neutral oil
Instructions
Marination
- In a bowl, add chicken, soy sauce, vinegar, ginger garlic paste, oil, salt and pepper.
- Mix well!
- Let it marinate for 15-30 minutes.
Fry the Chicken
- In a medium fry pan on medium heat, add 2 tbsp of oil and let it heat up.
- Add the marinated chicken and let it cook for a few minutes constantly moving the chicken around the fry pan with a wooden spoon.
- After few minutes, cover the chicken on medium-low heat with the lid so it gets cooked from inside as well.
- Uncover the lid, toss the chicken around the fry pan on medium heat for few minutes or until the chicken is completely cooked.
- Turn off the stove.
- Set aside.
Gravy
- In a wok, on medium heat, add oil and let it heat up.
- Add ginger garlic paste and sauté that for 10 seconds.
- Now add the tomato puree mix well.
- Next add the sauces, powdered spices, and sugar.
- Mix well!
- Make the cornflour mixture by mixing in 1 tbsp of corn flour with 1 cup of water and mix well make sure there isn't any lumps.
- Mix the corn flour mixture to the gravy in the wok and mix well.
- Now mix in the chicken cube until it dissolves.
- Next let everything cook for 2-3 minutes on medium-low heat with constantly stirring.
- Now add in the fried chicken cubes.
- Mix well!
- Next add in the onion and bell pepper and mix well until it's well combine.
- Now cover the lid and let it cook on low heat for 5-7 minutes.
- Next turn off the stove and garnish with green onion.
- Serve immediately with Basmati rice.
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