Craving a restaurant-quality meal without the restaurant price tag? This recipe for Chicken Shashlik and Fried Rice delivers authentic flavors and textures, all made easily at home. Forget complicated techniques and lengthy prep times; this dish is surprisingly straightforward, perfect for a weeknight dinner or a satisfying weekend treat. The vibrant colors and aromatic spices will tantalize your taste buds, promising a culinary adventure that's both delicious and manageable.
Imagine succulent, perfectly marinated chicken skewers, bursting with juicy goodness, served alongside fluffy, fragrant fried rice brimming with vegetables. This complete meal combines the best of both worlds: the satisfying char of grilled chicken and the comforting warmth of perfectly seasoned rice. Ready to create this deliciousness in your own kitchen? Let's dive into the step-by-step instructions!
Tools Needed
- scissors
- measuring cups
- frying pan
- saucepan
- plate
- serving dish
- refrigerator
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken Shashlik
- Cut the boneless chicken into square pieces. Wash thoroughly.
- Chop 4 green chillies.
- Combine crushed ginger & garlic, black pepper, vinegar, soy sauce, chilli sauce, sugar, salt, chopped green chillies, 2 eggs, and chicken powder. Mix well.
- Marinate the chicken in the prepared mixture and refrigerate for at least 10-15 minutes (or overnight).
- Cut 2 medium onions into 4 pieces, then remove the outer layers.
- Cut 1-2 capsicums into square pieces, removing seeds and white parts.
- Lightly fry the onions and capsicums in a frying pan for 10-15 minutes until slightly shiny, stirring occasionally. Set aside.
- Shallow fry the marinated chicken in the same pan until lightly browned, stirring to ensure even cooking. Set aside.
- Cut leftover chicken into small pieces.
Step 2. Make the Fried Rice Sauce and Cook the Rice
- Soak the rice for 20-25 minutes.
- In a vessel, heat oil, add ginger and garlic paste, ketchup, sugar, red chilli powder, white pepper, cumin powder, salt, black pepper, vinegar, soy sauce, and chicken powder. Mix well.
- Boil the soaked rice with water, salt, and vinegar until fluffy. Drain excess water.
- Mix cornflour with water to make a slurry. Add to the fried rice sauce.
Step 3. Combine and Finish the Fried Rice
- Add the fried chicken, fried onions and capsicums to the sauce. Simmer for 10-15 seconds.
- Fry the chopped chicken pieces in the leftover oil from frying the onions and capsicums. Add chopped carrots, cabbage.
- Add the boiled rice to the fried chicken and vegetable mixture. Stir well until combined and heated through. Garnish with green onions.
Step 4. Serve
- Serve hot!
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Use kitchen scissors for cutting chicken and herbs for easier and finer chopping.
- Chicken powder enhances the flavor more than chicken cubes.
- Marinating overnight enhances the flavor.
- Do not overcook the onions and capsicums.
- Use a slotted spoon to drain excess oil while frying.
- Add cornflour slurry gradually to control the thickness of the sauce.
- Add green onions at the end to preserve their color and freshness.
Nutrition
- Calories: approximately 700-800
- Fat: 30-40g
- Carbs: 70-80g
- Protein: 40-50g
FAQs
1. Can I use different vegetables in the fried rice?
Absolutely! Feel free to substitute your favorite vegetables like peas, carrots, corn, or bell peppers. Just adjust the cooking time accordingly.
2. How far in advance can I marinate the chicken?
Marinating the chicken for at least 30 minutes is ideal, but you can marinate it for up to 4 hours in the refrigerator for maximum flavor.
This Restaurant Style Chicken Shashlik and Fried Rice recipe proves that restaurant-quality meals can be easily replicated at home. Enjoy the satisfying flavors and the pride of creating a delicious, complete meal for yourself or your loved ones. Now go forth and impress your taste buds!