Andhra Chicken Shashlik Masal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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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.

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