Recipe: Bhatti Ka Murgh

Recipe: Bhatti Ka Murgh
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  • 100 Gram Hung curd
  • 650 Gram Tandoori chicken
  • According to taste Salt
  • 30 Ml Oil/White butter
  • 50 Gram Onion paste, roasted
  • 20 Gram Ginger paste
  • 1 tsp Garam masala
  • 20 Cups Garlic paste
  • 10 Gram Green coriander leaves, chopped
  • 5 Gram Black peppercorn (crushed)
  • 2 tsp Lemon juice
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Recipe: Murgh Badam Korma


  • Clean chicken pieces and slit with sharp knife. Mix lemon juice, salt, vinegar, red chili and crushed coriander with chicken pieces and keep it ½ hours for marinating.
  • Mix red chili powder, garam masla, and salt and golden fried onion in hung curd. Now mix marinated chicken pieces with this paste.
  • Place the chicken pieces in skewer and apply butter on it. Grill it. Now you can serve it hot with mint chutney.