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.
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.
Key Ingredients: chicken, clarified butter, vegetable oil,garlic, ginger, cumin seeds, coriander powder, green cardamom, salt, fenugreek leaves, garam masala,nutmeg, yoghurt, malt vinegar, black pepper,pomegranate, black cardamom, cinnamon
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