Chicken shashlik is the perfect dish for a relaxed weekend. In my recipe, I use tomato sauce and peanut butter to make the gravy. Hope you enjoy the recipe.
Ingredients:
Preparing the chicken:
- 2 boneless chicken breasts, cut into thin slices
- ½ sour cream
- 1 teaspoon black pepper, crushed
- 2 tablespoons onion powder
- 1 cup panko or bread crumbs
- Cooking oil (for frying)
- Salt according to taste
Preparing the gravy:
- 2 cans (15 ounces per can) tomatoes sauce
- 1 stock chicken or vegetable cube
- 2-3 cloves of garlic, crushed
- 1 teaspoon black pepper, crushed
- 2 teaspoons peanut butter
- 1 teaspoon oyster sauce
- 1 tablespoon soya sauce
- 2 tablespoons sweet and chili sauce
- 1 tablespoon chili flakes
- 2 tablespoons sesame oil
- Salt according to taste
- Preparing vegetable (optional):
- 1 cup green, red, and yellow bell pepper, diced
- 1 red onion, diced
- 4-5 broccali
- 5-6 brown mushrooms, sliced
- 3-4 Thai red chili, cut into half
- 1 tablespoon cooking oil
For serving:
- 2-3 cups boiled rice
- 2 teaspoons sesame seeds
Method:
Preparing the chicken:
In a bowl, mix together sour cream, onion powder, black pepper, and salt. Coat the chicken all over generously with the prepared marinade and keep for about 2 hours in the refrigerator.
Using a shallow bowl, add the panko (or bread crumbs). Season with salt and pepper. Coat the marinated chicken breast pieces with the panko generously, and place them in an even, single layer on a dish.
Heat oil in a large skillet over medium heat. Add chicken pieces, reduce heat on low medium, and fry until they turn golden brown (about 3-4 minutes per side). Set aside.
Preparing vegetable:
Heat oil in a large pan over medium heat. Stir-fry the vegetables for 1-2 minutes only. Set aside.
Preparing gravy:
Heat a large saucepan and add oil over medium heat. Then cook the garlic till it gets fragrant. Add tomatoes sauce, chicken cube, chili flakes, peanut butter, and salt. Stir rapidly and cook for another 2-3 minutes. Then add oyster sauce, soya sauce, and sweet chili sauce, reduce heat, and stir rapidly until the gravy has a soup-like consistency. Then combine prepared chicken pieces and vegetables, and let it simmer for about 1-2 minutes. Turn off the heat, then season with salt and pepper. Serve with boiled rice and sprinkle with sesame seeds.