Tuesday 19 January 2016

Bhatti da Murga Pindiwala

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Bhatti da Murga Pindiwala

Bhatti da Murga Pindiwala

Chef

:

Recipe Servings

:4

Restaurant

:Made in Punjab, Gurgaon

Recipe Cook Time

:40 Minutes + 6 hours (Marination Time)
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Bhatti da Murg is a gem from the streets of Punjab where the chicken is cooked on a charcoal grill. These chicken legs marinated overnight in fine spices will just melt in your mouth!

Ingredients

  • 8 chicken legs (with bone)

    Desi ghee/clarified butter for basting

    The Marination:

    3 Tbsp cooking oil

    5 tsp garlic paste (strained)

    3 1/2 tsp ginger paste (strained)

    3 Tbsp yogurt (whisked)

    4 Tbsp malt vinegar

    2 tsp black pepper (freshly roasted & coarsely ground)

    2 tsp pomegranate powder

    1 1/2 tsp black cardamom powder

    1 1/2 tsp cinnamon powder

    1 1/2 tsp cumin powder

    1 1/2 tsp coriander powder

    1 tsp nutmeg powder

    1 tsp green cardamom powder

    1 tsp clove powder

    1 tsp all spice powder

    1/2 tsp mace powder

    1/4 tsp nutmeg powder

    A pinch of dried fenugreek leaf powder

    A pinch of salt 

Method

The Chicken:

Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.

Marination:

Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.

Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.

When cool, mix the remaining ingredients to prepare the marinade.

Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.

Cooking:

Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.

Remove, and separate the drumstick bone from thigh bone, without separating the meat.

Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.

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