Wednesday 20 June 2012

Chicken Shashlik

                                            (Click on the pic for a larger image)
still sizzling in the pan:)

This recipe belongs to Ruhina Hashmi and i had the hounor to taste this too :) Its the best ever and i made this here for my guests :) Thank you sweet heart for this recipe!!

I'm sure there must be a way or two differently, to make this dish. I dont even know if its the real real one :) but it tastes a lot like the Bundu Khan one in Lahore.. plus, I love it :) So u try it...

                                             (click on the pic for a larger image)

You need:
For the chicken to marinate in:

1 kilo chicken breast cubes
1 tbls minced ginger and garlic
1 tbls soya sauce and vinegar each
1/2 tbls lemon juice
1 tsp sumac, or, 1/2 black salt
1/2 tsp salt
1/2 tsp sugar
1/2 tsp red chili flakes

Veggies for sauce and seekhs, cut in cubes:

1 large green paprika
1/2 kilo tomatoes, remove insides and set aside
3, 4 small onions
1 tbls soya sauce
1/2 tbls white vinegar
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp white pepper

For the sauce

the insides of the tomatoes, chopped
125 ml tomato paste
1 tsp red chili
1/2 tsp, or to taste, salt
1 tbls soya sauce
1/2 tbls vingegar

For the rice
800 gms rice, soaked and pre-boiled
2 cloves of garlic, finely chopped

I have not written any quantities for the oil - in general I have used 2 tbls each time, almost.. the rest is as u would like it..

So, do this:

1- marinate the chicken in all the given spices, cover and set aside for at least an hour
2- after the hour is over, make seekhs of almost all the cubes adding paprika, onion and tomato, leaving just about a quarter cup of the cubes. Brush with oil and let the skewers rest
3- heat oil in a pan and throw in the remaining veggies, adding all the spices for them. Fry for a few minutes and remove from heat. Fry the remaining chicken cubes, and add them to the veggies
4- make the sauce, add to the chicken/veggie mixture. If you like, keep some leftover, to decorate the rice with.. I didnt, used it all in the rice..
5- grill the seekhs - or fry them, as u wish.I half fried and half grilled. That went quicker. Keep warm
6- heat some oil in a pan and throw in a little of the garlic. As soon as it browns, add some rice. Fry the rice in batches, each time browning garlic and frying. Remove the rice and layer it in a broad dish which u can heat on the stove
7- make space in between all the rice and dip the sauce/chicken/veggie mix in. Place the skewers on top.
8- heat a piece of coal, place it on foil and put that on top of everything. Cover and set the whole pot to heat slowly. This will give ur shashlik the aroma that is so enticing..
9- uncover, and enjoy! I grilled some tomatoes and onions to go.. Choice is yours.

Some notes:

You can of course do it the traditional way.. make the skewers, fry just the veggies separately and make the sauce separate. Serve all three separate. I dont like that.. makes the food cold. I reason, if I am going to eat it all together, why not mix it all in? Personal preference, I guess.
Secondly, if the sauce turns out a bit less for ur taste, just add some water, or tomato puree to increase it. Just remember to taste for spices.
So, make and enjoy.

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