Bhatti ka murg is an authentic punjabi chicken dish and literally means chicken from the kiln. Traditionally cooked in tandoor or clay ovens it has a rustic and delicious taste. It is a delicious starter and is loved by chicken lovers all over the globe.
Chicken is considered to be healthy and a lean meat because it has less saturated fat and calories than any other red meat. It is loaded with lot of protein, minerals and vitamins. The protein in chicken leads to muscle growth and development.
The recipe I have here is not cooked in tandoor but has the right amount of spices and herbs. Marinating the chicken in the masalas for longer period gives it a good taste.
INGREDIENTS
- Chicken leg 4
- Kasuri methi 1 tbsp
- Ghee 1tsp
- Refined/olive Oil 1 tbsp
FOR GRINDING
- Onion roughly chopped 1
- Red dry chilies
- Almonds/ cashews 6-7
- Pepper corns 1 tsp
- Lemon juice 1 -2 tbsp
- Salt 1 tsp or to taste
- Coriander powder 1 tsp
- Cumin powder 1 tsp
- Fennel powder 1 tsp
- Garlic indian 7-8
- Ginger 1 inch
- Hung curd 4 tbsp
METHOD
In a frying pan heat a tbsp oil add chopped onions, almonds, red dry chilies and pepper. Saute till onions change colour.
Once it cools down add it to a blender. Add also lemon juice, salt, coriander powder, cumin powder, Fennel powder, garlic, ginger and hung curd.
Blend it to a smooth paste in a blender.
To this paste add kasuri methi and ghee. Mix it well.
Nicely coat the masala all over the chicken. Marinate overnight or for 5-6 hours.
Heat a non stick tawa and add the chicken with the masala.
Cover and cook on low heat , occasionally checking it. The chicken will release and cook in its juice.
Flip the chicken after 10 minutes.
Cook till the chicken is done on both sides flipping twice or thrice.
Cook till the juices completely disappears and chicken is cooked, turn off the heat.
Serve hot as an appetizer or with Indian flatbreads.
