We all have family favorite recipes, which our grandmothers, mothers or mothers-in-law’s have created. These are crafted with love and affection and evolve to perfection over time. Expats crave for these delicacies every day. I have a feeling that I cannot reach the same level of perfection and taste even when I make the same recipe as my mother cooks.
My late grandfather was a fan of Chinese food. Back in 1980, he encouraged my mother to take cooking classes, which she did. She still has that small black dairy on which she wrote her recipes from those days. There was a recipe called Spanish Chicken, which my Nanajan loved a lot. He would always make special request for it and always referred to it as Chicken Shashlik instead of Chicken Spanish. Hence, it was a special dish I remember from my childhood, that was made frequently at home which we all know as chicken shashlik. The best part of the whole memory is that I didn’t know the original name of the dish and this story until I started learning how to cook myself and realized that Ami has two recipes of chicken shashlik.
This recipe of Spanish Chicken (our chicken shashlik) is very simple and delicious. It can carry any flavors, be creative and add in what you like e.g. thinly sliced capsicum, carrots. Happy Eating.
Chicken Shashlik a.k.a Spanish Chicken
- Chicken (boiled, shredded) – 1.5 cups
- Onion – 1 medium, thinly sliced
- Stock – ¾ cup – 1 cup (as required)
- Salt – 1 teaspoon
- Black pepper – 1 teaspoon
- Cayenne pepper – ½ teaspoon or red chili powder
- Tomato ketchup – ½ cup
- Chili garlic sauce – ¼ cup
- Sugar – 1 teaspoon
- Garlic powder – ½ teaspoon or use 2 cloves of slight fried garlic
- Butter / Ghee / Olive oil – 2-3 tablespoons
- Red food color – a drop (optional)
- Butter – 1 tablespoon ( for the shine of the top)
- Green part of spring onions
- Boil chicken with onion, garlic, ginger and whole spice (cumin and black cardamom). Once tender, strain the chicken stock and shred the chicken into big pieces.
- Take a skillet pan, heat butter with olive oil and sauté the onions in it until they are translucent and slight pink.
- Add chicken, salt and garlic powder and sauté until you can smell the aromatic garlic flavor in the chicken.
- Add all the spices, chili garlic sauce and ketchup. Sautee on a medium high flame.
- Add chicken stock and red food color (optional).
- Cook until the stock reduces and thicken on its own.
- Add a tablespoon of butter at the end for the extra shiny texture and garnish with green part of spring onions.
- Serve with boiled butter rice or garlic rice.