October 23, 2009

Chicken Tikka Shashlik

Chicken Shashlik

MUNCH RATING: 3/5

I first came across Shashlik when Steve had a Chicken Tikka Shashlik Masala Curry in a curry house a few years ago. It’s not a dish that I’ve seen on any other Indian restaurant menu. This is basically the same thing without the masala sauce.

Shashlik is essentially meat on a stick. Apparently it originally comes from central Asia, but there are versions from Russia, Turkey and Pakistan.
Pieces of lamb or chicken are marinated in spices and either oil and lemon juice or in this case yoghurt. The meat is then threaded onto skewers with pieces of onion, green pepper and tomato and traditionally cooked in a tandoor or over a charcoal grill. I had to settle for under the grill.

The chicken was really nicely cooked and the marinade gave it loads of flavour and kept it moist. The vegetables became quite nice and charred, but Steve said it wasn’t quite the same as in the restaurant. I think the grill struggled to get hot enough.

Overall, Shashlik is a healthier way to have curry as it’s not laden with lots of cream or ghee, plus it’s grilled. I served it with rice, but I think it would actually be much better stuffed into a soft naan bread and slathered with loads of mayonnaise. Hey, I never said I was on a diet!

  • Serves: 2
  • You will need: 8 bamboo skewers, soaked in water

Ingredients:
  • 4 chicken thighs, deboned and cut into large chunks
  • 2 Tablespoons curry paste (I used Korma)
  • 2 Tablespoons natural yoghurt
  • ½ onion, cut into wedges and layers separated
  • ½ green pepper, cut into chunks
  • 2 tomatoes, cut into wedges

Directions:
  1. In a large bowl mix the chicken, curry paste and yoghurt. Cover tightly (unless you want to stink out your whole fridge) and leave in the fridge for a couple of hours to marinate.
  2. Preheat your grill to high.
  3. Thread pieces of chicken, onion, pepper and tomato onto your skewers, leaving a gap at the end so you can turn them.
  4. Cover a baking tray with foil (this will save on washing up) and place your kebabs on the tray and season with a little salt and pepper.
  5. Cook under the grill for 15-20 minutes, turning occasionally until the chicken is cooked and the vegetables are nicely charred.

COOK’S NOTES:
  • If using lamb or chicken breast instead of thighs, then they should only take about 10-12 minutes to cook.

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