The uniqueness of this dish is coriander cooked with the dhungar (smoked) method. I have not had many protein Indian dish in which the primary spice was coriander. I must say that it tastes pretty good. Dhungar on the hand, is used in many of the Indian dishes from rice, veggies, to meats. My mom often makes dhungar rice dish called dar chawal. It gives a wonderful smoky flavor, as well as a fantastic aroma to the dish.
Prep time: < 20 min
Cook time: ~30 min
Ingredients:
2.5 lbs chicken (I used thighs and drumsticks)
1 whole onion
3 tomatoes
1 serrano chili
2 1/2 tbsp ginger-garlic paste
4 tbsp whole coriander
2 tbsp cashews
2 tbsp tomato paste
2 tbsp jeera
2 tbsp grated coconut
~3 black peppercorn
1 cinnamon stick
2 cloves
2 tbsp olive oil
salt to taste
Cilantro for garnish
For Dhungar
1 charcoal
small piece of foil
1 tsp ghee
Method:
In a pan add chicken, salt, 2 tbsp ginger-garlic paste, chopped onion, 2 chopped tomatoes, chili slit halfway. Bring this to boil (chicken should be almost done).
Grind tomato, coriander, cashews, tomato paste, jeera, grated coconut, and 1/2 tbs ginger-garlic paste into a fine paste.
Heat oil in a pan on high, add black peppercorn, cloves, and cinnamon stick. Transfer the paste and saute for few minutes. Then transfer the chicken mixture slowly, combining it with the paste. Let this cook for minutes.
Once the chicken is done, turn off the stove, the next step is dhungar. Heat the charcoal on stove until it is red. In the meantime take a piece of foil make it into a small bowl shape and place it in the middle of the cooked chicken dish. Once the coal is ready place on top of the foil, pour ghee, and close the lid tight. Let this sit for 15-30 minutes until the smoke clears. It is important that you do not open the lid until the smoke has cleared otherwise you will loose the dhungar taste.
Open the lid right before serving, and garnish with cilantro. The dish can be serve with rice, parathas, phulkas, or roti.
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