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 of Bhatti da Murga Pindiwala
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
How to Make Bhatti da Murga Pindiwala
The Chicken:
1.Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.
2.Marination:
3.Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.
4.Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.
5.When cool, mix the remaining ingredients to prepare the marinade.
6.Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.
7.Cooking:
8.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.
9.Remove, and separate the drumstick bone from thigh bone, without separating the meat.
10.Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.
