A Mongolian chicken preparation flavoured with Berbere spice mix and Niter Kibeh.
Doro wat Recipe by Chef Ranveer Brar

- 4

Cooking Time

-25 Min


- Medium

Preparation Time

- 10 Min


  • 2 Chicken Leg
  • 1 tsp Fresh Garlic
  • 1 tsp Fresh Ginger
  • 1 Large Onion
  • 2 tbsp Berbere Spice Mix
  • 3 tbsp Tomato Paste
  • 100 ml Chicken Stock
  • To Taste Salt
  • As Needed Water
  • As Needed Oil. For Garnish Niter Kibeh
  • Boiled Egg Wedges
  • Fresh Coriander sprigs.


  1. 1

    Marinate the chicken leg pieces with some salt.
  2. 2

    In a pan warm oil, add chopped ginger and garlic with chopped onion and sauté.
  3. 3

    Add berbere spice mix and sauté.
  4. 4

    Add chicken pieces, water, tomato paste and chicken stock.
  5. 5

    Cover the pan let the chicken cook.
  6. 6

    For Serving: Place chicken pieces in a serving pan, pour the gravy around the it.
  7. 7

    Put 1 tbsp of niter kibbeh on chicken and garnish with boiled egg wedges and fresh coriander sprigs.
  8. 8

    For Awaze Spice Mix Add 100 ml olive oil in 100 gms of berbere spice mixture and mix well.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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