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half a picture of chicken shashlik in a plate along with white rice.
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Easy Pan-Fried Chicken Shashlik With Gravy

Easy Pan-Fried Chicken Shashlik With Gravy is flavorful Indo-Chinese recipe. This recipe is tangy, mild spiced, and sweet.
Prep Time5 minutes
Cook Time15 minutes
Resting Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese, Indian, Pakistani
Keyword: chicken shashlik
Servings: 4 people
Calories: 103kcal
Author: Sarah Mirza

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.

Video

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 656mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 29mg | Calcium: 6mg | Iron: 2mg