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Bhatti da Murga Pindiwala Recipe

Bhatti da Murga Pindiwala
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
  • Medium

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

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The Chicken:

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.
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