Thursday, July 2, 2015
BHATTI DA MURGA PINDIWALA
8 - 10 chicken legs (with bone)
Desi ghee/clarified butter for basting
4 Tbsp cooking oil
6 tsp garlic paste (strained)
4 tsp ginger paste (strained)
4Tbsp yogurt (whisked)
4 Tbsp malt vinegar
2 tsp black pepper (freshly roasted & coarsely ground)
2 tsp pomegranate powder
1 1/2 tsp black cardamom powder
1 1/2 tsp cinnamon powder
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1 tsp nutmeg powder
1 tsp green cardamom powder
1 tsp clove powder
1 tsp all spice powder
1/2 tsp mace powder
1/4 tsp nutmeg powder
A pinch of dried fenugreek leaf powder
A pinch of salt
Clean and make angular and deep incisions, 3 on each thigh and 2 on each drumstick.
Heat oil in a wok, add garlic and ginger and stir-fry over medium heat until the moisture evaporates.
Remove wok from heat, stir-in yogurt, mix well, and transfer it to a large bowl and let it cool.
When cool, mix the remaining ingredients to prepare the marinade.
Vigorously rub the chicken legs with this marinade and reserve in a bowl for 6 hours.
Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
Remove, and separate the drumstick bone from thigh bone, without separating the meat.
Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.