Chicken Saslik Kebab By Nilanjan Lahiri

Guests at home? Need some weekend pizzazz on the table? Winter evening blues? This recipe answers these all!

Nilanjan Lahiri is a botany graduate, a library professional at one of the oldest Engineering institutions of India, a doting father, a caring son, brother and husband.





  • boneless chicken
  • ginger-garlic paste
  • salt
  • turmeric
  • lemon juice
  • Greek yogurt OR regular sour curd (hung)
  • freshly ground pepper
  • cumin powder
  • coriander powder
  • garam masala powder
  • onions
  • capsicums
  • tomatoes
  • olive oil
  • iron or wooden skewers
  • chaat masala
  • lemon juice



  • Cut boneless chicken into cubes.
  • Marinate the chicken with lemon juice, ginger-garlic paste, salt, turmeric, yogurt, freshly ground pepper, cumin powder, coriander powder and garam masala powder.
  • Refrigerate the marinated chicken for 12 hours.
  • Cut onions, capsicums and tomatoes into squares of the same size as the chicken cubes.
  • Sprinkle a little salt and ground pepper on the vegetables and drizzle a little olive oil on them.
  • Pierce the chicken pieces and veggies with iron or wooden skewers.
  • Heat a flat nonstick pan. Put 2 tablespoons of olive oil on the pan.
  • When the oil gets hot, place the skewers on the pan and set the gas on medium.
  • Turn the skewers every few minutes after brushing olive oil on them every time.
  • Once you get a nice colour on them you can check the chicken pieces for softness. Then once they get an almost burnt look, switch off the gas.
  • Sprinkle a little chaat masala and few drops of lemon juice on them.
  • Serve hot as is or with condiment of your choice.


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