This yummy Punjabi dish is filled with rustic flavours. Made with minced chicken, it is soft, delicious, and succulent. Kebab is usually made over a charcoal fire and that’s what gives the dish its smokey flavour. This is a popular dish that’s served in restaurants and is a top Punjabi starter recipe. It’s a dish that’s prepared in several different ways. Seekh kebabs, shami kebabs, reshmi kebabs, galouti kebabs, and Chicken Dungar Kebab are a few variations of this popular dish.
Chicken Dungar Kebab is a yoghurt-marinated spicy recipe that’s easy to prepare at home. You can also prepare this chicken kebab recipe to enjoy as a side dish with pulao, biryani, wraps, sandwiches, and even salads. They can be grilled in an oven or on the stove with a charcoal fire. The chicken kebabs are best served with some mint raita chutney, kebab chutney, or even green chutney for a delicious taste!
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To make this flavourful chicken dungar kebab recipeuse our chicken leg boneless cubes. Cut from the chicken leg and thigh, these cuts are juicy and tender. The best part about these cuts is that it remains juicy for a longer time and does not dry out fast. You can make a variety of delicious dishes like fry–ups, grills, roasts, and many other dishes with these boneless cuts.
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| Prep Time | 31-40 minutes |
| Cook Time | 21-25 minutes |
| Servings |
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- 400 g of Chicken Mince Keema
- 2 tbsp brown onion paste
- 2 tbsp cashew powder
- 3 to 4 chopped green chillies
- 1 tsp Chopped Garlic
- 1 tbsp chopped ginger
- Salt - to taste
- 1 tsp Lemon Juice
- ½ tsp Kewra water
- 1½ tsp gram masala powder
- 3 tbsp butter
- 3 pieces of coal pieces
- saffron a few strands
- 4 to 5 cloves
- 1 tbsp of oil
- Onion rings to serve
- Fresh mint sprigs to garnish
- Lemon wedges to serve
- Green chutney to serve
Ingredients
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- Remove any excess moisture from the chicken. Transfer the chicken into a blender jar with the cashew powder, brown onion paste, ginger, garlic, green chillies, salt, kewra water, lemon juice, and garam masala powder, and mix well.
- Next grind the mixture.
- Then add 1 tablespoon of butter and grind the mixture again to a smooth paste.
- On direct flame, heat the charcoal pieces.
- Transfer the blended chicken into a wide bowl and add the saffron strands and mix.
- Place a small steel bowl in the centre of the chicken mince and put the hot charcoal in the bowl.
- Top with butter and cloves. Cover the bowl immediately to trap in the smoke.
- Set it aside for around 4 to 5 minutes.
- Uncover and remove the bowl. Mix the chicken mince well.
- Wet your palms with a little water and divide the chicken mince mixture into equal parts. Shape each portion into medium-sized kebabs.
- Next, heat oil on a pan or Tawa.
- Once hot, place the kebab pieces and shallow fry them on medium heat. Make sure to turn them at regular intervals for that browning effect.
- Serve hot with onion rings, green chutney, mint leaves, and lemon slices. Enjoy!
Order our fresh chicken leg boneless cubes from our website to cook this delicious chicken dungar kebab recipe at home. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!