Bhatti Ka Murgh Recipe – Chicken Cooked in Earthern Kiln

Well, I don’t know about you but for the longest time now (at least a decade) I have lost the right to eat anything in its entirety. It’s a sin to even think of a second serving. You guessed it! I have not been able to befriend the weighing scale. The right thing to do always sounds like half a cup, quarter of a bowl, a few tablespoons, in other words, portion control. Hence, to be able to eat something without the brain constantly finger wagging you is what I define as indulgence!

Bhatti Ka Murgh Recipe

And when you’re in a state as I am, protein is your best friend and I am a pesco pollo vegetarian. If you think I am making this up, just google it. I am a vegetarian who eats chicken and fish. Looks like the community I belong to is big enough to have earned this term. Anyways, the crux of the matter is I have to be creative with the protein I have in hand. And trust me, a bland salt and peppered grilled chicken does not cut it.

Of course, there are curries. Being an Indian, I always get curried away, I mean, carried away. But a curry needs its accomplice, a well-made piece/hunk of stretchy chewy bread or a big ladle full of rice. And none of these does not exactly qualify as diet friendly. And if you’re like my mom who thinks every damn edible thing on the planet should be substituted for fruits/greens, curries cannot be served on a bed of greens either. At least, that’s not my style.

Ok coming back to the protein, now what do I do to make it diet and taste bud friendly at the same time? I marinate! Yes! Yes! I marinate. Marinating meat is therapeutic. Get a handful of spices, dry roast them, put the coffee grinder to use and it’s time to show some love.

The Bhatti Ka Murgh Recipe I am posting today is succulent with just the right hint of spices and herbs. Practically oil/fat free, well of course if you don’t count the few spritzes of PAM, this fits the bill perfectly. The recipe is very well known in the northern part of India and the name “Bhatti da Murg” literally means from Chicken from the kiln. Traditionally done in a tandoor or indigenous clay ovens, this recipe has a rustic charm and taste that is hard to miss.

Of course, I don’t have a tandoor and I resorted to my trusted counter –top George Foreman grill. But the result was never-the-less delicious.

Here’s a snapshot of the roasted raw spices and the marinated chicken.

Bhatti Ka Murgh Recipe

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• Author: Somdatta
• Prep Time: 20
• Cook Time: 10
• Total Time: 30

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Description

Grilled Aromatic Chicken Kebabs. Try out this Exotic Bhatti Ka Murgh Recipe at home and make everyone eat more.

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Ingredients

• Lean Chicken Breast – 1 1/2 pound (Boneless & Skinless)

Whole Spices

• Green Cardamom- 3
• Black Cardamom – 1
• Black Pepper – ½ tsp
• Cumin Seeds – 2 tsp
• Coriander seeds – 2 tsp
• Star Anise -1
• Cinnamon stick – ½ inch
• Cloves – 2

Aromatics

• Ginger – ½ inch
• Garlic cloves– 3
• Mint leaves – ½ cup
• Coriander Leaves – ½ cup
• Green chilies – 3
• Greek yogurt – 2 tbsp
• Lemon juice – 2 tsp
• Chat masala – 1 tsp
• Black Salt – 1 tsp
• PAM Spray – few spritzes

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Instructions

1. Dry roast the whole spices until fragrant. Grind finely in a coffee grinder.
2. Rinse the aromatics and make a fine paste in the blender along with the yogurt.
3. Rinse the chicken and add the powdered whole spices, the blended green paste and salt. Mix well.
4. Let this rest for at least 4-5 hours.
5. Fire the grill or pre heat the oven to 350 degrees F.
6. Spray some PAM and place the chicken on the grill. Keep spraying a little PAM once you turn them over.
7. Grill them for 3-4 mins on each side.
8. Sprinkle lemon juice and chat masala and serve.

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Notes

• My chicken was cut into bite-sized pieces so took me 3-4 mins on each side. If you have bigger pieces, adjust the grilling time accordingly.
• You can add couple whole red chilies to the list of whole spices if you want to crank up the heat level.

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 2
• Sodium: 684
• Fat: 5
• Saturated Fat: 1
• Unsaturated Fat: 3
• Trans Fat: 0
• Carbohydrates: 6
• Protein: 37
• Cholesterol: 97

Keywords: Bhatti Ka Murgh Recipe