Chicken Shashlik Recipe | Restaurant Style Shashlik Skewers

What is Chicken Shashlik?

The term "chicken shashlik'' describes grilled and skewered meat that resembles the shish kabab. Since it was historically cooked with mutton in Russia and Central Asia, it is particularly well-liked there.

I'm not clear how Shashlik came to be the Indo-Chinese form that we are familiar with. I assume that restaurants got involved and began to serve the skewers with saucy variants.

Restaurant style chicken shashlik recipe is prepared with onion, capsicum, and boneless chicken. Just like Chicken Manchurian, chicken shashlik is dipped in a savory gravy. This gravy is both sweet and spicy. With common ingredients, you can conveniently make this simple recipe. It is a perfect meal for kids and can be prepared in the evening as quickly and simply as desired.

Ingredients

Chicken Boneless – 1 Kilogram

Oil – 200 Milliliter

Worcestershire Sauce – 100 Milliliter

Tomato Paste – 50 Milliliter

Tomato Ketchup – 100 Milliliter

French Mustard – 1½ Tablespoons

White Pepper Powder – 1 Tablespoons

Salt – 1 Tablespoon (or according to taste)

Sugar – Depends on Taste

Oregano – 1½ Tablespoons

Capsicum – 1 Cup (Square Shaped)

Onion – 1 Cup (Square Shaped)

Tomato – 1 Cup (Square Shaped)

How to Cook

Marinate chicken for a minimum of two hours.

Assemble chicken, tomato, onion, and capsicum on shashlik sticks. Repeat the same on all skewers. 

Add oil to a frying pan and put shashlik sticks in it. 

Fry the chicken and vegetables until half done. 

Now add the remaining marinated gravy and fry until it gets a bit dry.

How to Serve

Serve chicken shashlik with boiled rice or roti.

Restaurant Style Chicken Jalfrezi | Juicy and Flavorful Recipe

If you are in search of a mouthwatering, foolproof, flavorful, and genuine restaurant style chicken jalfrezi recipe, then you have come to the right place.What you need to do is to take this dish in one pot and cook for thirty minutes with common ingredients. Perfectly tested!

What is Chicken Salad in Boneless Jalfrezi Recipe?

In chicken jalfrezi, once preparing a tomato based curry, capsicum, onions, and boneless chicken pieces are the main ingredients that are added into it.

Jalfrezi is juicy and savory. It is often stir-fried instead of being simmered or braised, as compared to many other traditional curries. This gives it a mouthfeel that is thick and semi-dry rather than soupy like Classic Chicken Curry.

Origin

The history of the best chicken jalfrezi is brief. Occasionally, the British (or their chefs) would use leftover meat in curries while they were residing in East India. 

The term "jal-frezi" (which means "hot/spicy" (jhal) and "fry/stir-fry" (fraizi) originated from this creation.

In the UK, chicken jalfrezi is far more popular than it is in the United States. I've only seen it at a few restaurants in Houston. It isn't as well-liked as curries like Chicken Handi, Chicken Manchurian or Chicken Karahi over there.

Restaurant style chicken jalfrezi has developed a subtle Indo-Chinese flair in recent decades. My recipe and many others utilize a tiny bit of chili sauce, ketchup, or soya sauce.

Ingredients

Onion – 2 Large (raw)

Chicken Boneless – 1 Kilogram

Ginger Garlic Paste – 1 Tablespoon

Tomato Paste – ½ Cup

Oil – 150 Milliliter

Butter – 60 Grams

Turmeric – ½ Tablespoon

Salt – 1 Tablespoon (according to taste)

Chilli Powder – 1 Tablespoon

Chilli Garlic Sauce – ½ Cup

Tomato Ketchup – ½ Cup

Onion – 1 Inch (Square Shaped) - 1½ Cups

Tomatoes – 1 Inch (Square Shaped) - 1½ Cups

Capsicum – 1 Inch (Square Shaped) - 1½ Cups

How to Cook

In a blender, add raw onions and tomato paste to make a puree.

In a pan, add 150ml oil, ginger garlic paste and fry.

Add chicken and fry until color changes to golden. 

Now add the puree and cook on medium flame.

Add 1 tablespoon salt (or according to taste), chili powder and turmeric. Broil for a few minutes. 

When the oil separates, add butter and broil until curry appears on the top. 

Now add chili garlic sauce and ketchup and fry for a few seconds. 

In the end, add tomatoes, onion, and capsicum (all square shaped) and fry for a few seconds so the vegetables can be crunchy. (Add vegetables at the serving time).

How to Serve

Serve chicken jalfrezi with egg fried rice or roghni naan.

Restaurant Style Chicken Handi | Boneless Makhani Handi Recipe

Restaurant style chicken handi - one of the delicious South Asian boneless chicken curries has a creamy base with a velvety tomato-onion sauce. Yogurt and butter contribute greatly in making up its creamy base. This makhani boneless chicken handi is specifically cooked in a pot that is typically made of clay, stainless steel, or copper.

What Makes it the Best Chicken Handi?

When it comes to food, texture means a lot. The chicken handi has a light, fluffy texture because of the gravy blending. Even though bone-in chicken is incredibly flavorful and fatty, boneless handi provides a superb smooth texture. On the other hand, spices enhance its taste.

As the chicken handi recipe is cooked in a single pot, hence, it delivers a great flavor. A one-pot meal requires less effort and cooks more quickly. To achieve juicy, soft chicken without drying out, chicken is cooked on medium flame (no over cooking). It is used by most restaurants. There are numerous ways to cook the restaurant style chicken handi recipe. You can search for exciting ideas on how to make the popular chicken handi varieties using just one basic recipe. Take the recipe and modify it to suit your needs!

Ingredients

Onion – 2 Large (raw)

Ginger – 1½ Tablespoons (chopped)

Garlic – 1½ Tablespoons (chopped)

Tomatoes – 3 Large (raw)

Chicken – 1 Kilogram

Yogurt – 200 Grams

Oil – 150 Milliliters

Salt – 1½ Tablespoons

Chilli Powder – 1½ Tablespoons

Turmeric – ½ Tablespoons

Butter – 60 Grams

Ginger and Green Chillies – Julian Shaped

Coriander Powder – 1½ Teaspoons

Cumin Powder – 1½ Teaspoons

Egg – Full Boil (for Garnishing)

How to Cook

In a blender, add raw onions and tomatoes to make a paste.

Now take a pan and add 150ml oil, chopped ginger, and garlic and fry.

Add chicken and broil until color changes to golden. Now add onion tomato paste and cook on medium flame.

Now add yogurt and broil. When the oil separates, add salt, chili powder, coriander powder, cumin powder, and turmeric. Broil for a few minutes. 

Broil until curry appears on the top. 

Now add butter, sliced ginger, and green chilies to enhance the taste.

How to Serve

In a bowl, garnish chicken with garam masala, ginger, green chilies, fresh coriander, and full boiled eggs. Serve with roghni naan or chapati.