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Chicken Dungar Kebab

The smoky flavour of these kebabs makes them extra special This recipe is from FoodFood TV channel

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Chicken Dungar Kebab
Main Ingredients Chicken mince (keema), Browned onion paste
Cuisine Punjabi
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Chicken Dungar Kebab

  • 400 grams Chicken mince (keema)
  • 2 tablespoons Browned onion paste
  • 2 tablespoons Cashewnut powder
  • 3-4 Green chillies , chopped
  • 1 teaspoon Garlic , chopped
  • 1 tablespoon Ginger , chopped
  • to taste Salt
  • 1 teaspoon Lemon juice
  • 1/2 teaspoon Kewra water
  • 1 1/2 bunch Garam masala powder
  • 3 tablespoons Butter
  • 3 Coal pieces
  • a few strands Saffron
  • 4-5 Cloves
  • 1 tablespoon Oil
  • to serve Onion rings
  • to garnish Fresh mint sprigs
  • to serve Lemon wedges
  • to serve Green chutney

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, 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.
  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 a little water, divide the mixture into equal portions and shape each portion into medium sized kebabs.
  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.
  8. Serve hot with onion rings, mint sprigs, lemon slice and green chutney.