Naveen'S Chicken Shashlik

• 3 lbs Boneless Chicken, cubed
• 1 1/2 tsp of salt
• 1 tsp of ground chili powder use less if you want it to be milder)
• 4 tbsp of white vinegar
• 2-3 tsp of ground mustard seeds
• 2 Onions cut in quarters then taken apart
• 2 bell pepper chopped to bite size pieces
• 5 tbsp olive oil
• Tomato Sauce:
• 2 cans of diced tomatoes
• Salt
• Chili Powder

1. Mix salt, chili powder, vinegar, and mustard. Add chicken and marinate overnight or at least 2 hours.
2. To make tomato sauce: Blended tomatoes to a puree. Add salt and chili powder to taste then simmer in a sauce pan for 10 - 15 minutes till the raw tomato taste is gone.
3. Heat oil in a large skillet. Fry the chicken for about 5 minutes till it changes color. Then add the tomato sauce and let it cook. The tomato sauce should reduce till about 1/2 of it is left. Then add the onions and bell pepper. Cook till the veggies are soft.
4. Serve over boiled basmati rice.

chicken, salt, ground chili powder, white vinegar, ground mustard, onions, bell pepper, olive oil, tomato sauce, tomatoes, salt, chili powder

Taken from www.epicurious.com/recipes/member/views/naveens-chicken-shashlik-50184801 (may not work)