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Chicken Sizzler by Carlos Pepe

I am always looking to innovate and make recipes simpler. My Wife always chooses a Chicken Shashlik, when we are in an Indian Restaurant. She loves the peppers, onions on a sizzler dishwith marinated chicken. This got me thinking and I decided to make a curry version.

I have kept the ingredients simple, for ease of cooking and maximum flavour. I hope you enjoy cooking this recipe. Please read all the recipe first, before cooking to get the stages right.


  • 900g to one kilo of Chicken Breast, about four chicken breast, cut into bite size tikka pieces

  • 1 tablespoon of butter ghee and four tablespoons of vegetable oil

  • 4 tablespoons of olive oil

  • One onion finely chopped/ diced

  • Greek style full fat yogurt 100g

  • 3 tablespoons of lemon juice

  • I teaspoon of red food colour

  • Three green chillies, finely sliced

  • Three Spanish bell peppers (three colours) cut out the pith and seeds, slice into small triangular

  • shapes, about the same size as chicken pieces

  • Mango Chutney, four table spoons (115g)

  • Two small red onions quartered and divided into petals

  • On carton of 300g passata

  • Two tablespoon of garlic paste

  • One tablespoon of ground coriander powder

  • One tablespoon of cumin seeds

  • Four black cardamon

  • One table spoon of sea salt flakes (or to taste)

  • One teaspoon of coarse ground black pepper

  • Two tablespoons of Kashmiri chilli powder

  • Two teaspoon of turmeric powder

  • One table spoon of dried methi leaves

  • Small handful of chopped fresh coriander leaves

  • 200ml water

I shall break down the methods needed to cook, as you will need to marinade the chicken


Marinade the Chicken

The chicken needs to be marinaded for about three hours or overnight. Alway remove from

fridge about an hour before cooking needs to be room temperature


Chop and dice the veg, and get the spices ready.

Let's get cooking



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