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
Fish kebabs are a flavorful and spicy seafood delight that make for a delicious alternative to traditional meat kebabs. This recipe focuses on the preparation of fish kebabs, which are often enjoyed for their lightness and tasty profile. They are an excellent choice not only for dinner but also for special occasions like Iftar.
Overview of Ingredients and Preparation
To create perfectly tasty fish kebabs, boneless fish fillets are essential. The use of salty water fish is recommended for optimal flavor. To eliminate the fishy odor, rinsing the fillets with a mixture of wheat flour and turmeric is effective.
It’s important to ensure that all ingredients are dry, as moisture can lead to sogginess in the kebabs. While eggs and breadcrumbs can be used for an extra crispy coating, they are not necessary.
If you have tried this Fish Kebab Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
Blend these ingredients until a fine paste is achieved.
Adjust the Mixture:
Transfer the ground mixture to a mixing bowl. Taste and adjust the spice levels or salt as necessary. Knead the mixture lightly for about a minute to ensure it binds well.
Shape the Kebabs:
Shape the mixture into kebabs according to your desired size, whether oval or round. At this point, you can freeze them for up to a month for later use.
Prepare for Frying:
In a separate bowl, crack and beat an egg. In another bowl, place breadcrumbs (homemade or store-bought). Dip each kebab in the beaten egg and then coat it with breadcrumbs for a crispy outer layer.
Fry the Kebabs:
Heat oil in a pan and fry 4-5 kebabs at a time without overcrowding the pan. Fry until the kebabs turn golden brown and crispy.
Adding some green chilies while frying can enhance the flavor.
Serving Suggestions:
Serve the hot fish cutlets with accompaniments such as rumali roti, fried green chilies, and mint chutney.
This dish is perfect for gatherings and a wonderful addition to any recipe collection. Enjoy the unique taste of fish kebabs and delight your family and guests alike!
Fish Katakat is a flavorful and aromatic seafood dish that tantalizes the taste buds with its vibrant spices. Traditionally prepared with tender pieces or fillets of steamed fish, this dish incorporates fragrant onions, juicy tomatoes, and fiery green chilies, all enhanced by a medley of essential spices. It pairs wonderfully with fluffy boiled rice, making it a delightful meal.
Often found as a popular street food, this dish is locally known as katakat, where the fish is cooked to perfection in a way that allows the flavors to meld beautifully. In the variation known as fish takatak or kata kat, the ingredients are skillfully combined. The resulting mixture is crushed and blended using a flat cutter or spoon, creating a delightful texture.
For a detailed recipe, watch my video where I explain
the steps one by one.
My Latest Video Fish Katakat:
For my version of the dish, I used boneless fish fillets without skin, which added an extra layer of flavor. After gently steaming the fish until it was perfectly tender, I used a hand masher to crumble it into a delightful mixture.
As someone who truly adores seafood, especially this delicious dish, I find fish takatak—or kata kat—easy to prepare and incredibly satisfying to eat. Now, let’s dive into the cooking process!
Recipe Instructions:
To create the perfect dish, it is essential to use fresh fish. Fresh fish not only ensures better flavor but also reduces the unpleasant odors that can sometimes occur during rinsing. When rinsing, it’s advisable to use salt or flour, as these ingredients help absorb residual smells and enhance the fish's natural aroma, resulting in a wonderful, delectable end product.
Before cooking, marinating the fish fillet is a crucial step that significantly elevates the flavor profile of your dish. A marinade made from ginger and garlic paste, turmeric powder, and freshly squeezed lemon juice works wonders in neutralizing any fishy odors. This combination adds a delightful zest and depth to the fish, ensuring that your final dish is fragrant and appetizing.
The roasting of the masala is another key component that cannot be overlooked. Properly roasting the spices not only enhances their aroma but also intensifies their flavors, creating a rich and flavorful foundation for your dish.
If the masala is not roasted sufficiently, the dish may lack the complexity and richness that it deserves, leading to a less satisfying culinary experience.
Traditionally, cooking katakat on an iron tawa yields superior flavor compared to other cooking surfaces. The iron tawa retains heat well and imparts a unique char and depth to the dish that cannot be replicated with non-stick or other materials.
In this recipe, I recommend using a combination of mustard and canola oil for cooking. While you may choose to use just one type of oil based on your preference, I highly recommend mustard oil due to its robust flavor,
This can significantly enhance the overall taste of the dish. Mustard oil not only adds a distinctive taste but also brings authenticity to the cooking process, making your dish truly stand out.
If you have tried this Fish Katakat Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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How to Make Fish Takatak:
Preparing the Fish:
Begin by washing the fish pieces or fillets. A good method is to use flour or salt for this process.
Marinating the Fish:
In a separate bowl, combine the fish fillets with ginger-garlic paste, lemon juice, and turmeric powder. Allow the mixture to rest for a while to absorb the flavors.
Preparing the Masala:
In a grinder, add chopped onion, tomato, and green chilies. Blend them until finely chopped.
Grind these ingredients together into a fine powder. This masala can be used in various other dishes as well.
Steaming the Fish:
Use a steamer or pot to add water and bring it to a boil. Once boiling, place the marinated fish pieces into the steamer and let them steam for about 10-15 minutes.
After steaming, allow the fish to cool completely before shredding it. Set the shredded fish aside.
Mix thoroughly and add a bit of hot water to prevent burning. Adjust the salt if needed and add Kashmiri red chili powder, which will enhance the dish's color and flavor. Next, introduce 3-4 curry leaves into the mix.
After roasting the masala well, add the steamed, shredded fish and mix thoroughly with the masala.
Continue to stir while gradually adding more water and oil as needed. Towards the end of cooking, increase the oil amount. Add chopped coriander and green chilies, mixing well. You may add more katakat masala if desired.
Stir the mixture continuously for about 10 minutes, and once the oil begins to surface, let it steam for an additional 5 minutes.
Serving the Dish:Your fish takatak is now ready to be served. Transfer it to a serving plate and garnish with additional coriander, green chilies, and lemon wedges.
Serving Tips:Fish Takatak is best served hot alongside chapatis or naan for a complete meal experience.
