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Bhatti da Murgh

Easy tandoori chicken recipe, marinated twice.

Bhatti da Murgh Bhatti da Murgh

Chef

: Ved Prakash, Daniell's Tavern, The Imperial Hotel

Recipe Servings

: 4

Recipe Cook Time

: 50 minutes

Recipe Rating

:
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Ingredients

  • 2 kg chicken leg with bone

    20 gms turmeric powder

    100 gms hung curd

    15 gms yellow chilly powder

    50 ml oil

    10 gms salt

    20 gms garam masala

    20 gms ginger paste

    25 gms garlic paste

    10 gms dhania powder

    20 gms fresh corinder

    1 lemon

    20 gms kabab masala

Method

Wash chicken and apply the first marination of salt, ginger, garlic paste, lemon juice, keep for 20 minutes.

Prepare second marination of hung curd, turmeric powder, dhaniya powder, garam masala, yellow chilly powder and put the chicken we marinated in the first step in this mixture.

Cook the chicken in the tandoor, finish with lemon juice, kabab masala and chopped coriander.

Serve with mint chutney and ring onion.


Key Ingredients: Chicken, Turmeric, Hung Curd, Yellow Chillies, Vegetable Oil, Salt, Garam Masala, Ginger, Garlic, Coriander Powder, Coriander Leaves, Lemon


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