Bhatti da Murga Pindiwala Recipe

Add Review
Bhatti da Murga Pindiwala
  • Chef: Zahir Khan
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.