Bhatti da Murga Pindiwala Recipe
How to make Bhatti da Murga Pindiwala
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! It is a kind of tandoori version of chicken recipe.
- Total Cook Time 50 mins
- Prep Time 10 mins
- Cook Time 40 mins
- Recipe Servings4
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 PindiwalaHideShow Media
Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.
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.
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.