For The Marinade 20 ml olive oil Salt to taste 1 tsp Pepper powder
For The Oriental Sauce 1 tbsp Oil 100 gm Onions, sliced 2 sprig curry leaves 3 no Green chilies, chopped fine Mint leaves/salt to taste A pinch of turmeric powder
Method Cut chicken, onions, tomatoes and capsicums into 2.5 cm cubes. Mix all the marinade ingredients and apply to the chopped vegetables. Keep aside for 30 minutes. Arrange the vegetables and chicken cubes on the shaslik stick. To prepare the Oriental sauce: Heat oil in a pan. Add onion and sauté well. Add curry leaves and green chillies. Fry for two minutes and finally add mint leaves finely chopped, salt and a pinch of turmeric powder. Add a little water and cook well. Remove from heat. When cool, strain the mixture and simmer till it reaches sauce consistency. Check seasoning. Keep the sauce aside. Grill the chicken shaslik until golden brown. Serve hot on a hot sizzler tawa with the Oriental sauce poured over, with accompaniments like saffron rice, Chinese spring roll and sautéed mushrooms.