Chicken shashlik is an Indochinese language recipe made with boneless chicken, bell peppers, and red onion. Much like chicken Manchurian, this dish is coated in a sweet and spicy gravy that’s bursting with flavor. This is a unique, flavorful, and youngster-pleasant weeknight dinner that can be made quick and without difficulty using pantry staples.
The word ‘shashlik’ refers to skewered and grilled meat, just like shish kabab. It’s mainly famous in Russia and vital Asia, where it become traditionally made with mutton.
- 1 lb (454 g) boneless chicken breast or thighs, cut into 1” pieces
- 1/4 cup (61 g) plain, whole milk yogurt
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce, I use gluten-free
- 1 tbsp distilled white vinegar
- 2 tsp sugar, I use cane sugar
- 1/2-1 tsp red chili flakes
- 1/2 tsp paprika powder
- 1/2 tsp ground black pepper
- 1 tsp sea salt
- 1/4 cup (65 g) tomato ketchup
- 3 tbsp (45 g) tomato paste
- 1 1/2 tbsp (25 g) chili garlic sauce, (use 1 tbsp for less spice)
- 1 tbsp soy sauce
- 1 tsp distilled white vinegar
- 1/2 tsp sea salt
- 1/2 tsp sugar
- 1/4 tsp white pepper powder
- 1/2 cup (118 ml) water
- 2 tsp corn starch
- 1/4 cup (56 g) neutral oil, divided
- 1 tbsp (~5 garlic cloves) minced/finely chopped garlic
- 1 tbsp (~1 inch) minced/finely chopped ginger
- 1 small to medium (230 g) red onion, chopped into 1” squares
- 1 small to medium green bell pepper, chopped into 1” squares
- 1 small to medium red bell pepper, chopped into 1” squares
In a medium bowl, combine the chicken with all the ingredients listed under ‘Marinade’. Set aside. In another medium bowl, whisk together all the ingredients listed for the ‘Sauce/Gravy’ and set aside. Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.
Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.
In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.
Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine. Taste and adjust salt and seasoning. Turn off the heat and serve hot.