Chicken Shashlik

Ingredients

• • Pieces of tandoori tikka - 10
• • Capsicum (cut into 10 pieces) - 1
• • Onion (cut into quarters and separated) - 1
• • Tomatoes (cut into quarters) - 2

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Ingredients For The Marinade For The Vegetables

• • Hung curd (prepare: beaten well till smooth) - ½ cup
• • Oil - 1 teaspoon
• • Teaspoon tandoori masala - 1 ½

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Ingredients For The Sauce

• • Oil - 3 tablespoons
• • Onions - 2
• • Garlic - 6 flakes
• • Ginger - 1 inch piece
• • Tomato puree - ½ cup
• • Tomato ketchup - 1 tablespoon
• • Salt and pepper - as required

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Ingredients For The Rice

• • Uncooked rice (soaked for ½ hour) - 2 cups
• • Lemon juice - 2 teaspoons
• • Salt - 1 ½ teaspoons
• • Oil - 1 tablespoon
• • Laungs/Cloves - 4
• • Tej patta/Bay leaf - 1

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Method

• 1. To prepare the rice, boil 6-8 cups water with all the ingredients.
• 2. Add rice and cook till just done. Do not overcook.
• 3. Strain and keep aside. Mix hung curd with 1 Teaspoon oil and tandoori masala.
• 4. Dip the capsicum, tomatoes and onions in.
• 5. For the sauce, grind onions, garlic and ginger to a paste.
• 6. Heat oil. Add onion paste and stir fry till light brown.
• 7. Add tomato puree, tomato ketchup, salt and pepper to taste.
• 8. Stir fry on low flame for 1 minute.
• 9. Add enough water to get a sauce of a medium pouring consistency.
• 10. Boil. Simmer on low heat for 2-3 minutes. Keep aside.
• 11. On a skewer, arrange a piece of chicken tikka, onion, capsicum and tomato.
• 12. Brush (baste) some oil on everything.
• 13. At serving time, heat the skewers in an oven. Heat the sauce too.
• 14. To serve, place hot skewers on a bed of hot rice, pull out the skewers carefully.
• 15. Pour some hot sauce and serve immediately.