Recipe

Bhatti da murgh

Ingredients

Chicken leg with bone 2 kgs

Turmeric powder 20 gms

Hung curd 100 gms

Yelow chilli powder 15 gms

Oil 50 ml

Salt 10 gms

Garam masala 20 gms

Ginger paste 20 gms

Garlic paste 25 gms

Dhania powder 10 gms

Fresh coriander 20 gms

lemon 1

Kebab masala 20 gms

Method

•  Wash chicken and then apply the marination — salt, ginger, garlic paste and lemon juice.
• Keep for 20 minutes.
•  Prepare second marination of hung curd, turmeric powder, garam masala and yellow chilli powder.
•  Cook the chicken in the tandoor, finished with lemon juice and kebab masala.
•  Garnish with chopped coriander and serve with mint chutney and onion rings.

courtesy Daniell's Tavern, The Imperial