Ingredients:
• For Chicken Shashlik:
• bone less Chicken – ½ kg
• Vinegar – 1 tbsp
• curds – ½ cup
• Garlic paste – 2 tsp
• Ginger paste – 2 tsp
• Kashmiri chilli powder – 1 tsp
• Garam Masala powder – 1 tsp
• green Capsicum – 1 large
• Onion – 1 large
• Tomato – 1 large
• oil to brush
• salt to taste
• For Masala: oil – 3 tbsp
• Fennel seeds (saunf) – 1 tsp
• Curry leaves – few
• big yellow chillies – 2, each cut into 3 pieces
Method:
- Cut chicken into 5 cm cubes.
- Add salt and vinegar, mix well.
- Beat the curd till smooth.
- Add garlic and ginger pastes, chili and garam masala powders.
- Pour over the chicken.
- Cut capsicum into half.
- Discard seeds and cut the flesh into 3 cm pieces.
- Cut onion into quarters and separate the layers. ( Chop the small inner most layers to use in the masala)
- Cut tomato into half and discard seeds.
- Cut flesh into 3 cm pieces.
- Add to the chicken.
- Marinate for 3-4 hours, or longer in refrigerator.
- Thread pieces of chicken alternately with capsicum, onion and tomato.
- (Reserve the remaining marinade).Cook under a hot grill, brushing with oil, till the chicken is just cooked.
- (Avoid over cooking which will make the chicken dry).
- Heat oil for masala in a kadai.
- Add fennel and fry for few seconds.
- Add the chopped onion from step 8 and fry till light brown. Add curry leaves and yellow chilies.
- Fry for 1 minute.
- Add the marinade from step 13.
- Fry till most of the liquid is evaporated.
- Add the grilled chicken with the vegetables.
- Add salt if needed.
- Mix well, fry for 2 minutes and remove from fire.
- Serve hot.