How to make Chicken Dungar Kebab -

The smoky flavour of these kebabs makes them extra special

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken mince (keema), Browned onion paste (भूने हुए प्याज़ की पेस्ट)

Cuisine : Punjabi

Course : Snacks and Starters


For more recipes related to Chicken Dungar Kebab checkout Chicken Keema Mutter , Keema Stuffed Onion Rings. You can also find more Snacks and Starters recipes like Tomato Cheese Buns Golgappa Puri Aloo Bhujiya Parantha Creamy Spinach And Beans Baby Pizza

Chicken Dungar Kebab

Chicken Dungar Kebab Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Dungar Kebab Recipe

  • Chicken mince (keema) 400 grams

  • Browned onion paste 2 tablespoons

  • Cashewnut powder 2 tablespoons

  • Green chillies , chopped 3-4

  • Garlic , chopped 1 teaspoon

  • Ginger , chopped 1 tablespoon

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Kewra water 1/2 teaspoon

  • Garam masala powder 1 1/2 bunch

  • Butter 3 tablespoons

  • Coal pieces 3

  • Saffron a few strands

  • Cloves 4-5

  • Oil 1 tablespoon

  • Onion rings to serve

  • Fresh mint sprigs to garnish

  • Lemon wedges to serve

  • Green chutney to serve

Method

Step 1

Place chicken mince in muslin cloth, dab it lightly to remove excess moisture.

Step 2

Transfer chicken into a blender jar, add browned onion paste, cashewnut powder, green chillies, garlic, ginger, salt, lemon juice, kewra water and garam masala powder and mix well. Add 1 tbsp butter and blend to a fine paste.

Step 3

Heat the charcoal pieces on direct flame.

Step 4

Transfer blended keema into a bowl. Add saffron and mix well. Create a small well in the centre.

Step 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.

Step 6

Wet palms with a little water, divide the mixture into equal portions and shape each portion into medium sized kebabs.

Step 7

Heat oil on a non-stick tawa, place the kebabs in it in single file and shallow-fry on medium heat, turning sides, till evenly golden brown on both sides.

Step 8

Serve hot with onion rings, mint sprigs, lemon slice and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.