Bhatti da Murga Pindiwala Recipe

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.

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.