Dhoongar Chicken
Delicious whole smoked chicken curry from Swati Rathore at Chanoud Garh in Rajasthan - www.chanoudgarh.com
SERVES
4
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
30
MINUTES
Ingredients
Smoked chicken
2 - 3 tbsp sunflower oil
450 - 700g (1 - 1 1/2lbs) chicken pieces without skin - could be thigh or breast
175g (6oz) onion, finely sliced - save the 1st layer for smoking at the end
250g (9oz) natural yoghurt
5 tbsp fresh tomato purée
15g (generous 1/2oz) tsp ginger paste, peel and purée
15g (generous 1/2oz) tsp garlic paste, peel and purée
1 bay leaf
1 black cardamom
5cm (2 inch) cinnamon stick
2 cloves
1/4 tsp turmeric powder
1/4 tsp coriander powder
1/4 - 1/3 tsp red chilli powder
1/2 tsp salt
For the Dhoongar Smoking:
wood charcoal
1 onion, peeled and halved, remove one layer and keep for smoking
1 tsp clarified butter (ghee)
2 cloves
1 tbsp fresh coriander leaves
Method
Heat the sunflower oil on a medium to high heat in a saucepan, add the bay leaf, black cardamom, cinnamon and cloves. Stir and fry for a minute or so until the flavours are released. Then add the sliced onions and cook until beginning to brown (8 - 10 minutes). Turn up the heat, add the chicken, allow to fry for 4 - 5 minutes. Add the fresh tomato purée, yogurt, ginger and garlic paste, coriander powder, turmeric powder, red chilli powder and salt to the chicken. Stir well and bring to the boil. Cover with the lid and allow to simmer on a medium heat, stirring occasionally. When cooked (15 minutes approx.), remove the lid and fry until the oil separates and the spices are well fried (8 minutes). This is a dry curry but packed with flavour. You can add some extra ghee if necessary.
Now do the Dhoongar smoking.
Heat a stumpy piece of charcoal on a gas jet or in a barbecue.
Take the layer of the halved onion (or a little stainless-steel bowl) and lay on top of the chicken in the saucepan. Place the hot charcoal in the centre of the onion layer and then pour a little ghee or butter on top along with a couple of cloves. It will instantly start to smoke, cover immediately with a tight-fitting lid and leave for 15 - 30 minutes for the chicken to absorb the smoke.
Uncover, discard the onion, and charcoal.
Finally add the chopped coriander and serve.
