Chicken Shashlik Indo-Chinese Fusion
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Brand
Deliver bold flavour and visual impact with this Chicken Shashlik—an Indo-Chinese fusion recipe designed for foodservice professionals seeking high-performing dishes that balance spice, richness, and efficiency. Marinated chicken thighs are grilled to perfection and served over a vibrant, saucy base made with MAGGI® Masala Chilli Sauce, tomato passata, and aromatic spices, creating a dish that’s ideal for casual dining, buffets, or themed menus.
This Chicken Shashlik is a key part of our menu ideas collection. It's more than just food; with its easy recipe, it's a simple way for chefs to add exciting, global tastes to their menu, even when things get busy. Whether you want a special dish for one person or make a fun sharing option for groups, it makes a lasting impression. It meets the growing need for tasty, authentic sauces, which means happy customers, easier work in the kitchen, and good profits.
- 150g plain yogurt
- 30ml soy sauce
- 30ml white vinegar
- 5g chilli powder
- 5g smoked paprika
- 5g garam masala
- 900g diced boneless & skinless chicken thighs
- 300ml tomato passata
- 20g tomato puree
- 150ml MAGGI® Masala Chilli Sauce
- 500ml water
- 50g cornflour
- 30ml light soy sauce
- 30ml white vinegar
- 50ml double cream
- 20ml vegetable oil
- 550g red onion, sliced
- 30g garlic, minced
- 30g ginger, minced
- 350g green pepper, diced
- 350g red pepper, diced
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1Marinate the chicken: In a large bowl, whisk together yogurt, soy sauce, vinegar, chilli powder, smoked paprika, and garam masala until smooth.
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2Add the diced chicken thighs and mix thoroughly so every piece is coated.
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3Cover the bowl with cling film and chill for at least 2 hours or overnight
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4Once marinated, thread the chicken pieces onto skewers (metal or soaked wooden skewers). Keep chilled until ready to cook.
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5Prepare the sauce: In a saucepan, combine tomato passata, tomato puree, MAGGI® Masala Chilli Sauce, and water. Bring to a gentle simmer over medium heat.
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6In a small bowl, mix cornflour with a little water to make a slurry. Whisk this into the sauce to thicken.
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7Once thickened, whisk in double cream, soy sauce, and vinegar. Remove from heat and set aside.
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8Cook the vegetables: Heat vegetable oil in a large pan or wok over medium heat.
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9Add the sliced red onions and cook slowly for about 15 minutes, stirring occasionally, until softened but not browned.
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10Add minced garlic and ginger, cook for 1–2 minutes until fragrant, then stir in the diced green and red peppers and cook for another 5 minutes.
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11Pour the prepared sauce into the pan with the vegetables, and simmer gently for 2 minutes.
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12Grill the chicken: Preheat a grill or griddle pan to high heat. Grill the chicken skewers for 8–10 minutes, turning occasionally, until cooked through and slightly charred.
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13Assemble and serve: Spoon the saucy vegetable mixture onto a large serving platter and arrange the grilled chicken skewers on top.
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14Garnish with fresh coriander or spring onions if desired.
| TYPICAL VALUES | Per 100g | Per serve | Reference Intake | % RI* |
|---|---|---|---|---|
| Energy | 368 kJ 88 kcal | 1179 kJ 281 kcal | 8400 kJ 2000 kcal |
14% |
| Fat | 3.7g | 11.8g | 70 | 17% |
| of which: saturates | 1.2g | 4.0g | 20 | 20% |
| Carbohydrate | 6.5g | 20.9g | 260 | 8% |
| of which: sugars | 4.5g | 14.5g | 90 | 16% |
| Fibre | 1.4g | 4.6g | - | - |
| Protein | 6.4g | 20.6g | 50 | 41% |
| Sodium | 0.0g | 0.0g | 2.4 | 0% |
| Salt | 0.46g | 1.49g | 6 | 25% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1179 kJ 281 kcal | 11.8g | 4.0g | 20.9g | 1.49g |
| 14%* | 17%* | 20%* | 16%* | 25%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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