Bhatti da Murg is a gem from the streets of Punjab. This dhaba wonder has tender chicken cooked on a charcoal grill. Those households which still have a place for the traditional angeethi will find it handy to churn out bhatti da murg. Chicken is marinated in a bouquet of spices and then given to the grill here.

Bhatti da Murg


770 gms tandoori chicken

40 gms ginger garlic paste

100 gms hung curd

08 gms red chilli powder

1 tsp garam masala

10 ml lemon juice

30 ml malt vinegar

Salt to taste

5 gms crushed coriander seed

10 gms crushed pepper corn

8 gms black cardamom

4 gms cloves

4 gms small cardamom pods

20 ml refined oil


Take the chicken, clean well and marinate with ginger garlic paste, malt vinegar, salt, red chilli powder, crushed coriander and lemon juice and keep it aside for half an hour.

Take hung curd and add to it red chilli powder, garam masala, salt and malt vinegar, mix well and keep aside.

Take the chicken and put it in the marinade of curd and spices and then cook it on a charcoal grill.

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