কাঁচা মিঠে আম দিয়ে Dhungarwali চিকেন কাবাব। Dhuganwali Kebab prepared with raw mango and black pepper. It's exotically tasty and fla...
কাঁচা মিঠে আম দিয়ে Dhungarwali চিকেন কাবাব। Dhuganwali Kebab prepared with raw mango and black pepper. It's exotically tasty and flawlessly smooth and Juicy. In my life I have tested many types of kebab but Dhungarwali Kebab is really One of a kind.
Ingredients-:
1. Chicken (Leg and breast pieces preferably)- 1 kg
2. Raw Mango (Sweet and sour preferably)- 1 (Medium Size)
3. Hung Curd- ½ cup
4. Black Pepper Powder- 2 teaspoon
5. Sugar and Salt as required
6. Butter- ½ cup for brushing
7. Oil- ½ cup
8. Ginger paste- 1 tablespoon
9. Garlic paste- 1 tablespoon
10. Lime Juice- 1 tablespoon
11. Roasted gram flour- 1 cup
12. Kashmiri Chili Powder-1 tablespoon
13. Crushed Nutmeg- 2 teaspoon
14. Pinch of Black Salt
Procedure-:
Marination-1
1. Clean and wash the chicken and rinse all water.
2. Slight slid all the pieces so that spices can properly mingle with the pieces.
3. Take a deep bowl add chicken in it.
4. Now marinate the chicken with ginger garlic paste with salt and lime juice.
5. Mix well, cover it and rest for 1 hour.
Marination-2
1. Make paste of raw mango with salt, sugar and one green chili.
2. Take a bowl add roasted gram flour,black pepper powder, mango paste, curd, oil, kashmiri chili powder, and pinch of sugar.
3. Mix well and add chicken pieces. Rub the mixture on the pieces. Sprinkle the nutmeg crushed and pinch of black salt and mix well.
4. Covet it and rest for at least 2 hour.
5. After that take a small bowl. Make a place between the chicken. Put a bowl in that place. Add ghee in it. Now burn a charcoal to red hot and put it in the small bowl. When the smoke comes out cover the whole pot with tight cover so that smoke does not comes out. Let it be for ½ an hour.
Grilling Process-:
1. Preheat the oven.
2. Place the chicken on grill rack.
3. Place a tray below the rack covered with foil.
4. Grill for 1 hr at 180 degree centigrade.
5. Turn and brush butter after every 15 minutes.
6. Check the tenderness.
7. Serve with Lachha peyaz / Pickled onion.
COMMENTS