Chicken Dhungar Recipe (Awadhi Cuisine) | Authentic Smoky Chicken Curry

Although Indian cuisine might sound like a single entity, it actually comprises many distinct micro-cuisines, many of which remain unknown to most of us. Take Awadhi cuisine, for example; when we think of its recipes, we often think of dishes like Galawati kebab, Kakori Kebab, Yakhni Pulao, Awadhi Mutton Korma, Nihari (Khaas Nihari), Shahi Tukda, and so on. But I can guarantee that there are many recipes that you are probably unaware of. For instance, today’s recipe, Chicken Dhungar, is an authentic Awadhi dish that is incredibly easy to prepare and boasts a truly royal taste.

In my opinion, if there’s one thing Awadhi cuisine does exceptionally well, it’s transforming simple ingredients into dishes that taste royal, layered, and unforgettable. Among its many treasures, Chicken Dhungar (also spelled Dhungar or Dhunkar) stands out for its deep, intoxicating smoky aroma that feels straight out of the kitchens of Lucknow’s nawabs.

Today, I want to bring this royal dish to your plate, which is why I’m sharing this recipe with you. This Chicken Dhungar recipe is essentially slow-cooked chicken infused with natural charcoal smoke using the traditional Dhungar technique, a method that predates modern smoking equipment by centuries.

This is not your everyday chicken curry. It’s elegant, bold, and aromatic—perfect for special occasions, festive dinners, or when you want to impress without going overboard. So, without further ado, let’s learn how to make this extraordinary Awadhi-style recipe. After preparing it, you will receive exceptional respect and admiration from your family, the kind of respect usually reserved for high-level chefs.

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What is Chicken Dhungar?

Chicken Dhungar is a traditional Awadhi-style chicken dish where cooked chicken is infused with the natural smoke of hot charcoal. Instead of cooking the chicken directly over fire or in a smoker, the smoke is trapped inside the cooking pot during the final stages of preparation, allowing it to permeate the food with its aroma slowly.

Now, there are many variations within Awadhi-style preparations, but one exceptional and very common method is Dum Pukht, where most dishes are sealed in a pot (degh) with dough and cooked over a very low flame to trap the aromas. This Chicken Dhungar is prepared using this very Dum Pukht method. As a result, you get a rich, smoky aroma, tender, juicy chicken, and a subtle, regal flavor—never overpowering.

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The Origin of the Dhungar Method in Awadhi Cuisine

Awadhi cuisine developed in the royal kitchens of Lucknow, where food was cooked slowly, patiently, and with great skill. The Nawabs preferred food that was aromatic but not spicy; rich but not heavy; complex yet comforting.

The Dhungar technique was developed to add depth to the food without altering its original flavors. Instead of using spices intensely, smoke was used as a “silent ingredient.” In some places, it is also called Chicken Dhunkar Recipe.

This method was traditionally used for kebabs, kormas, dals, paneer, and meat curries like Chicken Dhungar. In fact, the Dhungar method is a wonderful old Indian way to give food a truly delicious and smoky flavor! You take some hot charcoal and place it in a bowl with ghee. Then, you cover everything, and the charcoal smoke infuses your curries and meats with a flavor as if they were cooked in a tandoor oven. You can even use it for cocktails! It’s a fun way to make food extra special without using a grill.

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What Makes Awadhi Chicken Dhungar Recipe Special?

Awadhi Chicken Dhungar is not just another smoked chicken recipe—it is a culinary masterpiece rooted in royal Lucknowi cuisine. What truly sets this dish apart is its refined cooking philosophy: minimal spices, maximum aroma, and a naturally smoky finish achieved through the ancient Dhungar smoking technique. Unlike modern smoked chicken recipes that rely on artificial smoke or ovens, this traditional method uses natural charcoal smoke to gently perfume the dish, making it one of the most sought-after authentic Awadhi chicken recipes today.

From culinary perspective, Chicken Dhungar stands out among Indian non-vegetarian recipes, slow-cooked chicken curries, and traditional Mughlai dishes because it delivers luxury flavor without heavy cream, excess oil, or overpowering heat. This balance makes it extremely popular for users searching for restaurant-style chicken recipes, royal Indian cuisine, and smoky chicken curry at home.

Authentic Dhungar Smoking Technique

The heart of this dish lies in the Dhungar method, where hot charcoal and ghee create a natural smoke infusion. This technique enhances aroma without altering texture, making it superior to artificial smoking methods used in commercial kitchens.

Royal Awadhi Flavor Profile

Awadhi cuisine focuses on subtle spices like cardamom, mace, and white pepper. There is no aggressive use of garam masala or chili, allowing the chicken and smoke to shine—ideal for those searching mild yet flavorful chicken recipes.

No Tomato, No Overpowering Masala

Traditional Chicken Dhungar avoids tomatoes, relying instead on yogurt and slow cooking. This results in a silky gravy and positions the dish as a premium choice for low-acid chicken curries and digestive-friendly Indian food.

High-End Restaurant Appeal

Because of its aroma and presentation, Chicken Dhungar is often featured in luxury Indian restaurants and five-star hotel menus. This makes it a high-intent keyword target for restaurant-style chicken curry and royal Mughlai chicken recipes.

Perfect for Special Occasions

Especially for Eid, dinner parties, or festive meals, this dish is perfect for special occasion chicken recipes, party-style Indian food, and traditional Lucknowi cuisine.

In essence, Awadhi Chicken Dhungar is special because it represents everything refined about Indian cooking— patience, technique, and aroma. It’s not just a recipe; it’s a legacy dish that continues to rank among the most searched smoky chicken recipes in India and globally.

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Understanding the Traditional Dhungar Technique

The ancient Indian smoking method that gives Chicken Dhungar its signature royal smoky aroma, authentic Awadhi depth, and restaurant-style flavor— without using a smoker or oven.

The Dhungar technique (also known as the Indian charcoal smoking method) is a centuries-old culinary process rooted deeply in Awadhi cuisine. Unlike modern smoking techniques that rely on grills, smokers, or wood chips, Dhungar uses natural hot charcoal and ghee to infuse food with a controlled, aromatic smoke.

This method is highly valued in royal Mughlai kitchens because it enhances flavor complexity, aroma, and depth without overpowering the original taste of the dish—making it ideal for delicacies like Chicken Dhungar, chicken korma, dal makhani, kebabs, and paneer dishes.

What Exactly Is the Dhungar Method?

Dhungar is a post-cooking smoke infusion technique. The food is fully cooked first, and only then exposed to smoke generated by red-hot charcoal drizzled with ghee, which is trapped inside a sealed pot.

• ✔ Adds natural smoky aroma
• ✔ No artificial liquid smoke
• ✔ No grill or smoker required
• ✔ Traditional & restaurant-approved method

How the Traditional Dhungar Technique Works

1. Heat the Charcoal: A small piece of natural wood charcoal is heated directly over an open flame until it becomes red-hot. This ensures clean smoke and avoids bitterness.
2. Create a Smoke Holder: A small steel bowl, katori, or even an onion shell is placed carefully in the center of the cooked dish.
3. Add Ghee for Aroma: Pure desi ghee is poured over the hot charcoal, instantly releasing aromatic smoke rich in fat-soluble flavor compounds.
4. Seal & Infuse: The pot is immediately covered with a tight-fitting lid, trapping the smoke inside so it gently permeates the chicken.
5. Timed Perfection: The dish is smoked for just 5–8 minutes, ensuring a balanced flavor without harshness.

Pro Tips for Perfect Dhungar Flavor

• Use natural lump charcoal only (no instant or chemical charcoal)
• Always add smoke after cooking, never before
• Prefer ghee over oil for a richer aroma
• Do not exceed 8 minutes of smoking
• Bone-in chicken absorbs smoke better than boneless

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Ingredients Need for Chicken Dhungar Recipe (Awadhi Cuisine)

A perfectly balanced Chicken Dhungar recipe depends heavily on the quality, proportion, and traditional selection of ingredients.

1. Chicken (Bone-In – Preferred)

• 1 kg fresh chicken, curry-cut
• Prefer leg pieces and thighs for juiciness
• Bone-in chicken absorbs smoke better during Dhungar

Substitution: Boneless chicken thighs can be used, but avoid chicken breast as it tends to dry out and does not hold smoky flavors well.

2. Thick Yogurt (Curd)

• ¾ cup thick, full-fat curd (hung yogurt)
• Acts as the base of the Awadhi-style gravy
• Adds creaminess without tomatoes or cream

Pro Tip: Always whisk yogurt well and bring it to room temperature to prevent curdling while cooking.

3. Desi Ghee (Clarified Butter)

• 4 tablespoons pure desi ghee
• Essential for authentic Nawabi aroma
• Used both for cooking and Dhungar smoking

Substitution: Unsalted butter or cold-pressed mustard oil can be used, but ghee delivers the highest flavor value.

4. Whole Spices (Awadhi Spice Profile)

• Green cardamom – 4 pods
• Black cardamom – 2 pods
• Cinnamon stick – 1 inch
• Cloves – 6 to 8
• Bay leaves – 2
• Shahi jeera (caraway seeds) – 1 tsp

These whole spices create the signature royal Awadhi aroma and reduce the need for excessive spice powders.

5. Aromatics (Onion, Ginger & Garlic)

• 2 medium onions, thinly sliced
• 1 tbsp ginger-garlic paste
• Onions should be lightly golden, not dark brown

6. Spice Powders (Minimal Yet Powerful)

• Kashmiri red chili powder – 1 tsp (color, not heat)
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• White pepper powder – ½ tsp
• Garam masala – ½ tsp
• Nutmeg or mace – a pinch

Unlike regular chicken curry recipes, Awadhi Chicken Dhungar relies on subtle spice layering instead of heavy masala blends.

7. Dhungar Smoking Ingredients (The Main Element)

• 1 small piece of natural wood charcoal
• 1 tablespoon ghee (for smoke infusion)
• Small steel bowl or onion shell

Important: Always use natural charcoal. Instant or chemical charcoal can ruin flavor and is unsafe for traditional Dhungar technique.

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Step-by-Step Chicken Dhungar Recipe (Authentic Awadhi Style)

Step 1: Marinate the Chicken for Maximum Flavor

Marination is the foundation of an authentic Chicken Dhungar recipe. In a large mixing bowl, combine thick hung curd, ginger-garlic paste, Kashmiri red chili powder, turmeric, lemon juice, and salt. Add bone-in chicken pieces and massage the marinade deeply.

• Use bone-in chicken for richer flavor and better smoke absorption
• Hung curd prevents curdling and ensures creamy texture
• Marinate for at least 1 hour (overnight for restaurant-style taste)

Step 2: Temper Whole Spices in Ghee (Awadhi Technique)

Heat pure desi ghee in a heavy-bottomed handi. Add bay leaves, green and black cardamom, cloves, cinnamon, and shahi jeera. This slow tempering releases essential oils, creating the signature aroma of Awadhi chicken curry.

• Always cook on low to medium flame
• Do not burn spices – slow blooming is key
• Ghee enhances aroma.

Step 3: Slow Cook Chicken in Yogurt-Based Gravy

Add marinated chicken to the tempered spices and cook on medium heat until the yogurt releases oil. Sprinkle coriander powder and white pepper. Add warm water, cover, and let the chicken simmer slowly.

• Slow cooking ensures tender, juicy chicken
• No tomatoes – true Lucknowi Awadhi cuisine
• Cook until oil separates naturally

Step 4: Dhungar Smoking Method (Charcoal Infusion)

Heat a natural charcoal piece until red hot. Place a small steel bowl inside the cooked chicken pot. Put the charcoal inside, drizzle ghee over it, and immediately cover with a tight lid.

• Let smoke infuse for 5–8 minutes only
• Natural charcoal gives authentic smoky aroma
• This step defines Chicken Dhungar vs normal chicken curry

Step 5: Rest, Garnish & Serve Like a Royal Dish

Turn off the heat and allow the chicken to rest for 10 minutes. This helps the smoky flavor settle evenly. Garnish lightly with fresh coriander and serve hot with naan or basmati rice.

• Resting enhances aroma retention
• Serve with roomali roti or jeera rice
• Perfect for festive dinners.

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🔥 Variations of Chicken Dhungar Recipe (Awadhi Style)

One of the biggest reasons why Chicken Dhungar recipe is so loved is its incredible versatility. Using the same traditional Dhungar smoking technique, you can create multiple styles ranging from restaurant-style creamy gravies to dry, smoky starters.

🍗 Restaurant-Style Chicken Dhungar

Restaurant-style Chicken Dhungar is rich, creamy, mildly spiced, and infused with a luxurious smoky aroma. This version closely resembles what you’d find in high-end Indian restaurants and Awadhi fine-dining kitchens.

• Add fresh cream or malai at the final stage
• Use extra ghee for depth and aroma
• Perfect with naan, butter roti, or jeera rice

Best for: Dinner parties, special occasions, restaurant-style Indian chicken curry lovers

🌶️ Spicy Chicken Dhungar

This version is ideal for those who enjoy bold flavors and heat. Spicy Chicken Dhungar balances fiery green chilies and black pepper with the elegance of Awadhi smoke.

• Add green chili paste to the marinade
• Increase black pepper and cloves
• Smoke for slightly longer (6–7 minutes)

Best for: Spicy food lovers, weekend meals

🥘 Dry Chicken Dhungar (Smoky Starter)

Dry Chicken Dhungar is a semi-dry or completely dry preparation where the smoky flavor takes center stage. It works brilliantly as a starter, appetizer, or party snack.

• Reduce gravy completely
• Finish with lemon juice and fresh coriander
• Serve with onion rings and mint chutney

Best for: Starters, parties, high-protein snacks

🧈 Butter Chicken Dhungar

A fusion-style favorite, Butter Chicken Dhungar combines creamy butter richness with traditional charcoal smoke.

• Replace part of ghee with unsalted butter
• Add a touch of cream and kasuri methi
• Keep spices mild to let smoke shine

Best for: Kids-friendly meals, family dinners

🥗 Healthy & Low-Fat Chicken Dhungar

This healthy Chicken Dhungar variation is perfect for calorie-conscious eaters. It delivers maximum smoky flavor with minimal fat.

• Use low-fat yogurt
• Reduce ghee to 1 tablespoon
• Opt for boneless chicken breast

Best for: Weight loss, meal prep, fitness meals

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Serving Suggestions For Awadhi Chicken Dhungar Recipe (Awadhi Style)

Serving Chicken Dhungar (Awadhi Cuisine) is not just about plating food—it’s about recreating the royal dining experience of Lucknowi kitchens. Traditionally, this smoky chicken curry is paired with soft breads, aromatic rice, and light accompaniments that enhance the charcoal-smoked flavor without overpowering it.

🥖 With Awadhi Breads

The most authentic way to enjoy Chicken Dhungar curry is with classic Awadhi flatbreads. Roomali roti and Khameeri roti are top-ranking pairings due to their soft, airy texture that soaks up the smoky gravy beautifully. For modern preferences, butter naan or tandoori roti also work exceptionally well, making this combination ideal for restaurant-style Indian dinner menus.

🍚 With Aromatic Rice (Low Spice, High Aroma)

Awadhi cuisine celebrates balance. Serve Chicken Dhungar with steamed basmati rice or jeera rice to let the subtle smoke and whole spices shine.

🥗 With Cooling Sides (Flavor Balance)

Because Dhungar chicken carries a warm, smoky profile, it is traditionally served with plain raita, mint chutney, and thinly sliced onions sprinkled with lemon. These dishes refresh the palate and enhance the overall quality of the meal, making it ideal for serving with an Indian non-vegetarian thali.

🔥 For Special Occasions & Dinner Parties

For weddings, festivals, or high-end dinner parties, serve Awadhi Chicken Dhungar in a copper or brass handi, garnished lightly with fresh coriander and a drizzle of ghee. This presentation style increases perceived value and is commonly used in luxury Indian catering menus and fine-dining Mughlai restaurants.

💡 Pro Awadhi Serving Tips (Chef-Style)

• Always serve Chicken Dhungar hot and freshly smoked for maximum aroma.
• Avoid heavy garnishes—Awadhi cuisine values elegance and restraint.
• Pair with low-spice sides to let the charcoal-smoked flavor dominate.

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Frequently Asked Questions About Chicken Dhungar Recipe (Awadhi Cuisine)

What is Chicken Dhungar in Awadhi cuisine?

Chicken Dhungar is a traditional Awadhi chicken recipe from Lucknow, where cooked chicken curry is infused with natural smoke using the Dhungar (charcoal smoking) technique. Instead of grilling or barbecuing, hot charcoal is placed inside the dish and sealed, allowing the smoky aroma to blend gently with the gravy.

This method creates a royal, restaurant-style smoky chicken flavor without overpowering spices.

What is the Dhungar method and why is it used?

The Dhungar method is an ancient Indian smoking technique widely used in Awadhi, Mughlai, and North Indian cooking. It involves placing a red-hot piece of charcoal inside a cooked dish and pouring ghee or oil over it.

The purpose of the Dhungar technique is to:

• Add natural smoky aroma without artificial smoke
• Enhance depth of flavor in curries and kebabs
• Create authentic restaurant-style taste at home

Is Chicken Dhungar the same as smoked chicken?

No, Chicken Dhungar is different from regular smoked chicken. Traditional smoked chicken is cooked over smoke for a long time, whereas Dhungar is a finishing technique applied after cooking.

This makes Awadhi Chicken Dhungar:

• More subtle and aromatic
• Less bitter than heavily smoked foods
• Perfect for Indian gravies and curries

Can I make Chicken Dhungar without charcoal?

For an authentic Chicken Dhungar recipe, charcoal is highly recommended. However, if charcoal is unavailable, you may try alternatives like:

• Smoking using a cinnamon stick (mild aroma)
• Liquid smoke (use only 1–2 drops)

Keep in mind that these substitutes will not replicate the traditional Awadhi smoky flavor exactly.

Which chicken cut is best for Chicken Dhungar?

Bone-in chicken pieces are best for making Chicken Dhungar. Bone-in cuts absorb smoke better and remain juicy during slow cooking.

Boneless chicken can be used, but it may:

• Cook faster
• Absorb less smoky aroma
• Become slightly dry if overcooked

How smoky should Chicken Dhungar taste?

Authentic Awadhi Chicken Dhungar should have a gentle, balanced smoky aroma—not a strong BBQ flavor.

Ideal smoking time is:

• 5–6 minutes for mild smoke
• 7–8 minutes for medium smoke

Over-smoking can make the dish bitter, so moderation is key.

Is Chicken Dhungar spicy?

No, traditional Awadhi Chicken Dhungar is not overly spicy. Awadhi cuisine focuses more on aroma and richness than heat.

The spice level can be easily adjusted by:

• Increasing or reducing chili powder
• Adding green chili paste for extra heat
• Balancing spice with fresh cream or yogurt

Can Chicken Dhungar be made ahead of time?

Yes, Chicken Dhungar can be prepared in advance. In fact, resting the dish for a few hours enhances its flavor.

Storage tips:

• Refrigerate for up to 2 days
• Reheat on low flame only
• Do not repeat the Dhungar process

What should I serve with Chicken Dhungar?

Chicken Dhungar pairs beautifully with traditional Indian breads and rice:

• Roomali roti
• Khameeri roti
• Butter naan
• Plain basmati rice or jeera rice

For a complete Awadhi meal, serve it with onion salad, lemon wedges, and mint chutney.

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