Chicken shashlik recipe

 Ingredients;

12 kilogramme of 1 inch cubes of boneless chicken

1 teaspoon soy sauce

Vinegar Sirka 1/2 tbs.

Crushed red chillies, 1 teaspoon, lal mirch

Black pepper powder, or kali mirch, 12 teaspoon

12 teaspoon of salt, or to taste

chicken flavouring 1 tsp

2 teaspoons lehsan paste (garlic paste)

tbsp. of cooking oil

1 cup of Shimla mirch (capsicum) cubes

1 cup of Pyaz (onion) cubes

Tomatoes, deseeded and cubed, tamatar 1 Cup

tbsp. of cooking oil

2 teaspoons of chopped lehsan

Ginger, chopped, 1 teaspoon

1 cup tomato ketchup

3 tablespoons of chilli sauce

Three tablespoons of soy sauce

Sirka (1 tablespoon)

Red chilli powder, lal mirch, 1 teaspoon, or to taste

One teaspoon of black pepper powder, or kali mirch

12 teaspoon of salt, or to taste

12 teaspoon of safed mirch (white pepper powder)

Sugar, one teaspoon

1 cup of water, or as needed

1 cube of chicken stock

1-2 teaspoons of cornflour

3–4 tablespoons of water

chopped hara pyaz (green onion) leaves

Directions:

Add the chicken, soy sauce, vinegar, crushed red pepper, black pepper, salt, chicken powder, and garlic paste to a bowl. Mix well, cover, and marinate for 25 to 30 minutes.

Cooking oil, marinated chicken, and a good stir in a frying pan. Cook on medium heat for 6 to 8 minutes, then increase the heat to high and cook until the chicken is dry.

Add the tomato, onion, and capsicum, mix well, and sauté for one minute. Set aside.

Add frying oil, garlic, and ginger to a wok and combine well.

Ketchup the tomato and combine thoroughly.

Mix well and simmer for 1-2 minutes after adding the chilli sauce, soy sauce, vinegar, red chilli powder, black pepper powder, salt, and sugar.

Bring the mixture to a boil before adding the water and chicken stock cube.

Add water to cornflour and stir well.

Add the dissolved cornflour now, stir well, and heat the mixture until it thickens.

Mix gently after adding the cooked chicken and vegetables.

Serve after adding green onion leaves as garnish!