Chicken Dum Kabab

Name: Chicken Dum Kabab
Total time: 2700 s
Yield: 6-serving
Cuisine: Indian
Ingredients: For kabab:; 1 kg Chicken minced; 1 tbsp Salt; 1 tbsp chilis crushed red or to taste; 1 tbsp cumin crushed; 1 tbsp coriander crushed; 1 tbsp garam masala powder; 1 tbsp garlic paste; 1 tbsp ginger paste; 300 g onion finely chopped; 2 tbsps chilies finely chopped green; 100 g butter melted; For gravy; 3 onion thick sliced; 2 tomatoes sliced; 1/2 tsp salt; 1/2 tsp chili powder red; 1/4 tsp coriander crushed dry; 1/4 tsp cumin crushed

Rabia @cook_7838066

Chicken handi kabab is made with the blend of home spiced chicken kabab (they look like seekh kabab though they are not) along with thick sliced onion rings and tomatoes. They are called dum beacause they are made on dam is low flame.

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Ingredients

45 mins

6-serving

For kabab:
1 kgChicken minced
1 tbspSalt
1 tbspchilis crushed red or to taste
1 tbspcumin crushed
1 tbspcoriander crushed
1 tbspgaram masala powder
1 tbspgarlic paste
1 tbspginger paste
300 gonion finely chopped
2 tbspschilies finely chopped green
100 gbutter melted
For gravy
3onion thick sliced
2tomatoes sliced
1/2 tspsalt
1/2 tspchili powder red
1/4 tspcoriander crushed dry
1/4 tspcumin crushed

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Steps

45 mins

1

For kabab mix all the above ingredients very well and let it rest for an hour.
2

Make kabab shapes and set aside.
3

In a pan add 4 tbsp oil or butter, add all the gravy ingredients and let it cook on low heat for half an hour.
4

Cook more to vanish the water. When it leaves a little oil put a piece of chapati on the gravy. Place a heated charcoal piece on top and drizzle few drops of oil. Put on the the lid and rest for a minute.
5

Serve hot with warna chapati or nan.