Chicken Dum Kebab
Soft & Juicy, Dum Style
Ingredients
- 500 grams chicken mince kemma
- 1 small onion very finely chopped (squeeze out water
- 1 tbsp ginger garlic paste
- 2 tbsp fresh coriander leaves chopped
- 1 tbsp mint leaves chopped
- 1 green chilli finely chopped
- 1 tsp red chilli powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp cumin powder
- 1 tbsp lemon powder
- 1 egg optional, for binding
- 2 tbsp oasted besan or breadcrumbs
- salt to taste
- 2 tbsp oil or ghee
Instructions
Prepare the Mixture:
- Mix chicken mince with onion, ginger-garlic paste, herbs, spices, lemon juice, salt, egg, and roasted besan.
- Mix well for 3–4 minutes until slightly sticky.
- Cover and refrigerate for 30 minutes (helps firm kebabs).
Shape the Kebabs:
- Grease hands with oil.
- Shape into:Oval patties, orLong seekh-style kebabs on skewers.
Cook on Dum:
- Heat a heavy pan with 1–2 tbsp oil on low flame.
- Place kebabs gently.
- Cover tightly with lid.
- Cook on very low flame for 8–10 minutes.
- Flip carefully, cover again, and cook another 6–8 minutes.
- For smoky flavor: place a small burning coal in a bowl inside the pan, add ½ tsp ghee on coal, cover for 2 minutes (optional dhungar method).
Serving Suggestions:
- Serve hot with:Mint chutneyOnion rings & lemon wedgesRoomali roti or naan
Notes
Pro Tips:
✔ Always squeeze water from onions
✔ Don’t overcook – dum keeps them juicy
✔ Add 1 tbsp fresh cream for extra softness
✔ You can bake at 180°C for 20–25 mins if preferred
✔ Don’t overcook – dum keeps them juicy
✔ Add 1 tbsp fresh cream for extra softness
✔ You can bake at 180°C for 20–25 mins if preferred
