Chicken Dungar Kebab

Ingredients

• 400 grams chicken mince (keema)
• 2 tablespoons browned onion paste
• 3 tablespoons cashew nut powder
• 3-4 green chillies, chopped
• 1 teaspoon chopped garlic 
• 1 tablespoon chopped ginger
• Salt to taste
• 1 teaspoon lemon juice
• ½ teaspoon kewra water
• 1½ teaspoons garam masala powder
• 3 tablespoons butter  
• 3 charcoal pieces
• Few strands of saffron
• 4-5 cloves
• 1 tablespoon oil
• Onion rings to serve
• Fresh mint sprigs to serve
• Lemon slice to serve
• Green chutney to serve

Method

1. Place chicken mince in muslin cloth, dab it lightly to remove excess moisture.
2. Transfer chicken into a blender jar, add browned onion paste, cashew nut powder, green chillies, garlic, ginger, salt, lemon juice, kewra water and garam masala powder and mix well. Add 1 tablespoon butter and blend to a fine paste.
3. Heat the charcoal pieces on direct flame.
4. Transfer blended keema into a bowl. Add saffron and mix well. Create a small well in the centre.  
5. To give the dungar effect, place a small steel katori in the well. Put the hot charcoals in it, top with cloves and remaining butter. Cover the bowl immediately with aluminium foil and place a lid over it so as to trap the smoke. Set aside for 4-5 minutes. Uncover, remove the katori and mix the chicken mixture well.
6. Wet palms with little water, take portions of mixture and shape into medium sized kebabs.
7. Heat oil on a non-stick tawa, add kebabs and shallow-fry on medium heat, turning sides, till golden brown on both sides.
8. Serve hot with onion rings, mint sprigs, lemon slice and green chutney.