Chicken Shashlik with Gravy Recipe

Author: Naush

Pound the boneless chicken pieces.
Cut into 1 inch cubes.
Take out 6 to 7 chicken cubes and mince using the knife as fine as you can. Set aside to be used later in the recipe.
For the marination, mix soy sauce, vinegar, sugar, red chili powder, salt and black pepper powder.
Add the remaining chicken to this marinade and refrigerate for almost half an hour.

Chop half capsicum to very fine pieces (without seeds).
In a pan sauté garlic paste until fragrant. Do not let it brown otherwise the taste will be ruined.
Now add the minced chicken and cook on medium to high flame until the chicken is cooked.
Add tomato puree, chili sauce, ketchup, soy sauce and Worcestershire sauce.
Add enough water to make the gravy consistency to your liking, preferably thick consistency.
Add chopped up capsicum.
Bring the sauce to boil and after 1-2 minutes, turn off the heat. Capsicum should not be soggy or soft.

Peel a medium sized onion and cut into 1 inch cubes, same size as the chicken.
Remove seeds from the red and green capsicum and cut into 1 inch chunks. Red capsicum is totally optional. You can skip it if you don't have it.
Take marinated chicken out of the refrigerator and skewer the chicken and the vegetables alternatively.
Grill the skewers on HIGH HEAT.
If we keep the heat low or medium then the chicken will start to release its juices into the pan and will become dry and hard.
Once the skewers are ready, using a brush, glaze them with the mixture of chili sauce and barbecue sauce.
Toss and turn them in the pan 1-2 times and take out on a plate.
Repeat the process for the remaining skewers.
Fry the remaining vegetables with the remaining marinade on high flame to maintain the crunch.