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The Bhatti ka chicken from Punjab (Bhatti Ka Murgh)

A traditional Punjabi recipe, the Bhatti Ka Murg has been sold at small street stands there for a few decades since its creation; basically it consists of marinated chicken grilled on charcoal. Outside Pakistan, to come closer to this dish's original taste, the chicken is left to marinate in a rub with spices and then barbecued on a grill; the bhatti ka murgh is served with some mint chutney and Indian Naan bread. The picture I took below doesn't reflect 100% what this meal should look like, as I made it in a curry sauce.

A bhatti Ka Murgh plate

Ingredients (for four guests):

* 2 lbs. chicken legs, drums and thighs
* 3 tablespoons ginger garlic paste
* 1 cup plain yogurt
* 1 teaspoon red paprika, hot or mild is optional
* 1 teaspoon garam masala or curry powder
* 1 tablespoon lemon juice
* 1 tablespoon balsamic vinegar
* Salt to taste
* 1 teaspoon coriander seeds
* 1 teaspoon crushed pepper corn
* 1/2 teaspoon black cardamom
* 2 cloves
* 1/4 cup peanut oil


1) Mix the ingredients for the rub together: the ginger garlic paste, balsamic vinegar, salt, paprika, crushed coriander seeds and lemon juice

2) Wash and clean the chicken parts well and marinate them in a bowl with a the rub we did in step 1 and keep the chicken in a closed container to marinate in the refrigerator for 45 minutes.

3) Mix the yogurt with red chilli powder, garam masala, salt and more balsamic vinegar.

4) Marinate the chicken again in the yogurt, spices and vinegar mixture and let it marinate for one hour and then cook the chicken parts on a charcoal grill until the chicken is tender.

Serve Bhatti Ka Murgh with rice, mint chutney and/or Indian Naan bread...

Enjoy your meal!