| Prep Time | 31-40 minutes |
| Cook Time | 21-25 minutes |
| Servings |
people
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Ingredients
- 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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Instructions
- 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!
Recipe Notes
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!