Chicken Shashlik | Shashlik Recipe || How to Make Chicken Shashlik with step-by-step photos
Chicken Shashlik is basically like a shish kebab, which translates to skewered meat, and is a dish that was popular in central and South Asia.
Shish were generally made using chunks of lamb, but chicken kebabs have become just as popular. This has a slight Chinese-style twist to the marinade with the use of soy. This dish is all about balancing the sweet, sour, salt, and chili flavors.
I love finding out about the history of dishes, and like most food that travels across the world, this picked up little adaptations along the way. Once it touched the shores of Pakistan, it was transformed into a curry dish as well as a skewered BBQ-style dish.
Me, I like the kebab style more and love to cook the kebabs on the BBQ, just as it was intended to be cooked to get the delicious smoky flavor. However, if you want to turn this into a curry too, I will also go through the method for how you can make the masala sauce. So let's begin.....
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Take all ingredients and prepare all veggies for shashlik.
Make cubes of chicken.
Firstly, soak all wood sticks in the water for half an hour.
Take a large
bowl, put chicken boneless in it, and marinate with spices, mix them well, and keep in the refrigerator for around ½ hour.
Once you are ready to cook, skewer alternate pieces of the vegetables and meat onto the skewers, repeat it again, and fill all skewers in the same manner.
Heat the grill pan and apply a little oil to it. Now place shashlik sticks on the grill, cover and cook each side for about 5 minutes on low-medium flame, then turn over after 5 minutes and cover it again, let it cookfor another side
Now transfer it to the plate and keep it aside. You can have it without gravy; it is ready to eat.t
Place a saucepan on thestoe, ve add oil, and heat it well. Then add crushed garlic and saute it for 30 seconds, then add tomato puree with all ingredients with a half cup of water, then bring it to a boil, then keep stirring continuously until the sauce thickens.ck
Remove from the flame and transfer to the serving dish with a shashlik stick.
Now ready to serve with egg fried rice, chicken fried rice, or any type of plain rice
An Informative Guide:
The Chapli Kabab Burger is a delicious and flavorful snack that appeals to people of all ages. This Pakistani-inspired dish is crafted using chapli kebabs, a special sauce, and fresh burger buns. While the concept of a chapli kabab burger might be unfamiliar to many,
It offers a unique twist on traditional fast food. Today, we will explore how to prepare this easy and delightful Peshawari chapli kabab burger that can be enjoyed by family and friends at home.
My latest Video Chapli Kabab Burger:
Key Components of the Chapli Kabab
Burger:Bun Burger:
You can choose between fresh, unsweetened store-bought burger buns or French bread for this recipe. For those with more time, freshly baked burger buns can enhance the overall taste and texture. However, due to time constraints, store-bought buns are perfectly acceptable.
The red chutney is a crucial component of the chapli burger, significantly enhancing its flavor profile. It is highly recommended to include this chutney, as omitting it can compromise the dish’s authenticity and taste.
Chapli Kabab:
The centerpiece of this burger is the chapli kabab, which has been discussed in detail in previous posts. If you prefer, you can substitute the chapli kabab with beef or mutton kebabs if they are already prepared and available in your fridge.
This recipe uses grated green cabbage, similar to other burger varieties. Alternatively, iceberg lettuce can be a suitable substitute if it's available.
With these ingredients in hand, and assuming the chapli kebab and red chutney are prepared in advance, you can whip up this tasty chapli kabab burger in approximately half an hour. It falls under the fast food category, providing a flavorful twist on the traditional beef burger. Enjoy making this delightful dish for your loved ones!
Ingredients:
4 pieces, bun burgers
4 chapli kababs
Red Chutney, as required
Ghee for frying chapli kababs as required
Grilled or caramelised onion slices
Grated cabbage as required
Grilled tomato slices are optional
1 tbsp butter
For Red Chutney:
100ml, tamarind water
4-5 garlic cloves
15-20, fresh mint leaves
2 pcs, red, green chillies
1/2 tsp. cumin seeds
Salt to taste
1.5 tbsp or 2 whole, Kashmiri red chilli powder
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How to make a chapli kabab burger?
Step 1:
Prepare the Red Chutney:
To create a flavorful red chutney for your chapli burger, start by gathering the following ingredients: tamarind water, a few cloves of garlic, red and green chilies (adjust according to your spice preference),
fresh mint leaves, cumin seeds, salt, Kashmiri red chili powder (or soaked Kashmiri chilies for a vibrant color and mild heat), and chili flakes. Place these ingredients in a grinder.
Blend until you achieve a smooth paste, ensuring that no water is added, as the tamarind water provides the necessary moisture and tanginess.
If the mixture seems overly thick, you can add a small amount of water to help achieve a pourable consistency while maintaining the chutney's rich flavor.
Step 2:
Fry the Chapli Kebabs:
Next, heat a skillet or pan over medium heat and add ghee (clarified butter), cooking oil, or animal fat, depending on your preference for frying the kababs.
I recommend using basmati ghee for its aromatic qualities. Once the ghee is hot, carefully place the chapli kababs in the pan. Fry them until they are golden brown and crispy on the outside, while remaining juicy inside.
Additionally, you can caramelize onion slices in the leftover oil from frying the kababs, allowing their natural sweetness to enhance the overall flavor of the burger. Alternatively, you can choose to grill the onions for a smoky taste.
Step 3:
Toast the Bun Slices:
While the kababs are frying, prepare the burger buns. In another skillet, add a generous amount of butter and heat it over a low flame. Once melted, place the bun slices in the skillet.
Toast them carefully over low heat, as a high flame can quickly burn the buns, leading to an unpleasant texture. Aim for a golden-brown color, which adds both flavor and visual appeal to your burger.
Step 4:
Assemble the Chapli Burger:
Start assembling your chapli burger by taking one toasted bun slice and spreading a generous layer of the prepared red chutney over it. Next, place a fried chapli kabab on top of the chutney,
followed by a layer of caramelized onions. For added crunch and freshness, sprinkle some grated cabbage over the onions. Drizzle a bit more chutney on top to enhance the flavors,
Then finish off with another toasted bun slice
Step 5:
Optional Final Toasting of the Burgers:
For an extra layer of texture, consider lightly toasting the fully assembled chapli burgers in the skillet for a few minutes on each side. This step is optional, but it can add a delightful crunch to the exterior of the burger.
Step 6:
Serving Suggestions:
Serve the hot chapli burgers immediately, ideally with a steaming cup of tea or coffee. This pairing not only complements the spices of the burger but also elevates the entire dining experience. Enjoy your delicious chapli kebab burger!
Vegetable Pulao is
comfort food as well as satisfying pair this mildly flavored aromatic veg
pulao with a raita, pickle, and chutney, you don’t have anything to serve with veg
pulao, vegetable pulao is also a go-to dish if you're in a hurry and tired but
want something hot and home-cooked to eat. It is quick. This is really easy to
cook.
I make this Veg Pulao whenever I
feel like cooking something simple as a one-pot meal. This goes well with any rich
gravy-like mutton
korma or beef koftakind
of side dish. Love this very much as well as this simple vegetable. After trying a few combinations of ingredients,
I am now hooked on this recipe. I have added
chicken stock for this pulao, but you can make it plain too. This makes a great
lunch box recipe,e too. I know many of you make this, still wanted to blog about this
recipe here. It might be helpful to beginners in cooking.
I added potatoes, beans, carrots, and peas, along with soya and green chilies. You can add desired vegetables as well, and likewise, use Ponia basmati rice for the best result can be used Basmati long grain rice. Additionally, I used homemade non-veggie stock you can use stock whose recipe I have shared in my previouspostt So, let the go-ahead know how to make vegetable pulao.
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Fry onion slices until you get a golden brown color, then add peas, fry peas with onion, and then add potatoes.
Put all vegetables in the pot, and fry all vegetables with onion spices on medium flame.
Pour water into the fried vegetables, and cook until the veggies are soft.
Add soaked rice to the vegetables, mix well, then add soya and green chilies.
Once it is mixed well, then pour the stock into the rice, adjust the salt at this stage, and bring to a boil.
Cover the lid and allow to cook rice another 5 minutes or until the water dries out. Veggie Pulao is almost done. Reduce the heat to low and simmer it another 5 minutesright after removing it from the heat, and leave it to cool down a bit.
Transfer to the serving dish, veggie pulao is ready to serve
