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

How to Make Andhra Chicken Shashlik Masal

• 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.