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Saucy Chicken Shashlik with bell peppers and onions in a black skillet with a white napkin underneath

Chicken Shashlik (Saucy with Gravy) - Indo-Chinese Recipe

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Chicken Shashlik is an Indo-Chinese recipe that's made with boneless chicken, bell peppers, and onion. Similar to Chicken Manchurian, this dish is coated in a sweet and spicy gravy that's bursting with flavor. This is an easy, kid-friendly weeknight dinner that can be made quickly and easily with pantry staples.
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword Chicken Shashlik, Chicken Shashlik with Gravy, Chicken Shashlik with Sauce
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4 servings
Calories 319


  • 1 lb boneless chicken breast or thighs cut into 1” pieces (See Note 1)


  • 1/4 cup plain, whole milk yogurt
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce I use gluten-free
  • 1 tbsp distilled white vinegar
  • 2 tsp sugar I use cane sugar
  • 1/2-1 tsp red chili flakes
  • 1/2 tsp paprika powder
  • 1/2 tsp ground black pepper
  • 1 tsp sea salt


  • 1/4 cup tomato ketchup
  • 3 tbsp tomato paste
  • 1 1/2 tbsp chili garlic sauce (use 1 tbsp for less spice)
  • 1 tbsp soy sauce
  • 1 tsp distilled white vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp sugar
  • 1/4 tsp white pepper powder
  • 1/2 cup water
  • 2 tsp corn starch

Chicken Shashlik:

  • 1/4 cup neutral oil divided
  • 1 tbsp minced/finely chopped garlic
  • 1 tbsp minced/finely chopped ginger
  • 1 small to medium red onion chopped into 1” squares
  • 1 small to medium green bell pepper chopped into 1” squares
  • 1 small to medium red bell pepper chopped into 1” squares


  • In a medium bowl, combine the chicken with all the ingredients listed under ‘Marinade’. Set aside.
  • In another medium bowl, whisk together all the ingredients listed for the 'Sauce/Gravy' and set aside.
  • Heat a large sauté pan with a lid over medium-high heat. Once hot, heat 3 tbsp of oil and add the garlic and ginger. Sauté for about a minute, until fragrant. Add the chicken with its marinade and stir-fry until it changes color (~3-4 min). Add 1/4 cup water and bring to a light boil.
  • Lower the heat to a low, cover and allow the chicken to simmer for 8-10 minutes. (Typically 8 min for breast, 10 min for thighs.) Then raise the heat to high to sauté out the excess moisture (~3-5 min). There will still be plenty of curry but the oil will start to separate from it. Transfer the chicken, including its curry, to a bowl. Cover to keep it moist and set aside.
  • In the same pan, heat the remaining tablespoon of oil over high heat. Add the onion, green bell pepper, and red bell pepper along with a generous pinch of salt. Cook for 3-5 minutes, until the vegetables have softened but remain crisp.
  • Pour the prepared sauce into the vegetables and stir for 1-2 minutes, until thickened and starting to bubble. Add the cooked chicken and allow it to cook for another 1-2 minutes, until the oil starts to shine.*(See Note 2) Taste and adjust salt and seasoning. Turn off the heat and serve hot.



Note 1: The size of chicken cubes will affect cook time. Larger pieces will take longer to cook, while smaller will cook quicker.
Note 2: If you’d like more sauce/gravy, add ¼ cup of water and bring to a boil again. Be sure to adjust salt and seasoning.


Serving: 4g | Calories: 319kcal | Carbohydrates: 14g | Protein: 26g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 2105mg | Potassium: 681mg | Fiber: 1g | Sugar: 10g | Vitamin A: 520IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg