Bhatti Da Murgh
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Bhatti Da Murgh is a rustic and intensely aromatic Punjabi grilled chicken preparation that originates from the traditional clay ovens (Bhattis) of North India. This recipe features succulent chicken on the bone, double-marinated in a potent blend of hung yogurt, spicy red chilies, and a signature Bhatti masala containing black pepper and mace. The chicken is grilled to perfection, resulting in a slightly charred, smoky exterior and a incredibly moist, flavor-saturated interior. Known for its distinct earthy fragrance and bold spice levels, it is a centerpiece of Punjabi barbecue culture. Unlike the milder Tandoori Chicken, this version is punchier and more robust. Serve hot with spicy mint chutney and lemon wedges.
Ingredients
Cooking Instructions
Tips & Secrets
- Using mustard oil in the marinade is mandatory for achieving the authentic pungent and smoky Punjabi Bhatti aroma.
- Mace (Javitri) is the secret ingredient that provides the professional high-end fragrance associated with authentic grills.
- Basting the chicken with butter during the last few minutes prevents it from drying out over high heat.
- Always allow the grilled chicken to rest after cooking; this redistributes the juices and ensures a moist interior.
Nutritional Information(Per 1 portion (250g))
310 kcal
28g
18g
4g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.