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Published on Nov 15, 2017
Dungher means smoked. This is a typical preparation found in our Rajputana kitchen. We love to smoke the meat, may it be for the kebabs, curries or the biryani. Dungher maas or murgh simply adds another level of flavour to the dish.
Ingredients: 2-3 table spoons of vegetable oil 300 gms boneless chicken 1 medium size onion (chopped) 2-3 bay leaves 4-5 dry ball chillies 1 medium size tomato (chopped) 1 table spoon ginger, garlic and dry coconut paste 1 tea spoon poppy seeds powder 1 tea spoon garam and chaat masala 1 tea spoon cumin and coriander powder 2-3 tea spoons of red chilli and 1 tea spoon turmeric powder 1 table spoon tomato ketchup and 1-2 table spoons of cream Fresh coriander and ginger for garnish Water, Salt to taste and Coal
Method: 1. Heat oil in a heavy bottom large pan, temper it with bay leaves and sauté the onions and chillies.
2. Add tomatoes and cook until the oil separates.
3. Add ginger, garlic and coconut paste. Stir fry for 5 mins on high Temperature.
4. Now add the dry spices and salt and mix all this well for a minute.
5. Add tomato ketchup and mix well.
6. Add chicken and pan roast it with the masala for 5 mins. Pour 1 to 2 cups of warm water and stir well.
7. Add some cream and mix well.
8. Garnish with finely chopped coriander and ginger.
9. Place a piece of burning coal on a foil paper on the curry, add a few drops of ghee to smoke it. Cover it with a lid and cook for another 5 minutes.