How to give a smoky flavor (dhungar" method) to homemade tandoori dishes?"

Question

Explore how to apply the dhungar method to bring smoky depth to tandoori food.

Answer 1

To give a smoky flavor (dhungar method) to homemade tandoori dishes, heat a small piece of charcoal, place it in a heatproof bowl within your cooked dish, drizzle oil or ghee over it, and immediately cover tightly for a few minutes to infuse the smoke.

Detailed Explanation:

The 'dhungar' or 'smoke infusion' method is a traditional Indian technique used to impart a smoky flavor to dishes when a tandoor or charcoal grill isn't available. It's a fantastic way to add an authentic touch to homemade tandoori chicken, paneer tikka, or even dals and curries.

1. Prepare the Charcoal: Use a small, natural lump of charcoal (not briquettes, as they contain chemicals). Heat it over a direct flame on your gas stove until it glows red hot, or use a charcoal lighter.
2. Prepare the Setup: Once your tandoori chicken or paneer tikka is cooked and ready, place it in a deep, heatproof serving dish or a large bowl with a lid.
3. Infuse the Smoke: Carefully place the glowing hot charcoal in a small, heatproof metal bowl (like a katori or a small ramekin). Place this bowl directly in the center of your cooked dish, nestled among the chicken or paneer pieces.
4. Activate Smoke: Drizzle about 1/2 to 1 teaspoon of oil or ghee (clarified butter) directly onto the hot charcoal. It will immediately begin to smoke.
5. Cover and Infuse: Immediately and tightly cover the dish with a lid or aluminum foil. Let the smoke infuse the dish for about 5-10 minutes. The longer it's covered, the more intense the smoky flavor will be, so adjust to your preference.
6. Remove Charcoal: Carefully remove the charcoal bowl before serving.

Pro Tip:

For a slightly more complex smoky aroma, you can sprinkle a pinch of whole cloves or cardamom pods on the hot charcoal before drizzling the oil/ghee.