Bhatti Ka Murgh
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Onions - 150 grams
Chicken legs - 700 grams
Hung yogurt - 120 grams
Ginger garlic paste - 1 tablespoon
Coriander powder - 1 teaspoon
Red chili - 2 teaspoons
Black pepper - 1/2 teaspoon
Salt - 1 teaspoon
Garam masala - 1 teaspoon
Lemon juice - 1 tablespoon
Vinegar - 1 tablespoon
Coriander - 10 grams
Oil - 2 tablespoons
Butter - for brushing
(For Green Chutney)
Mint - 25 grams
Coriander - 15 grams
Green chili - 2
Ginger - 1 tablespoon
Cumin powder - 1/2 teaspoon
Lemon juice - 2 tablespoons
Black salt - 1/2 teaspoon
Water - 2 tablespoons
PREPARATION
1. Heat 2 tablespoons oil in a pan, add 150 grams onions and fry until it turns dark brown in color.
2. Transfer this into a blender and blend well.
3. Then, transfer this into a bowl and keep aside.
4. Take 700 grams chicken legs and make cuts on them. Keep aside.
5. In a mixing bowl, add 120 grams hung yogurt, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 2 teaspoons red chili, 1/2 teaspoon black pepper, 1
teaspoon salt, 1 teaspoon garam masala, 1 tablespoon lemon juice, 1 tablespoon vinegar, 10 grams coriander, 2 tablespoons oil and mix all the ingredients well.
6. Now, add 700 grams chicken legs and mix it well.
7. Marinate for 30 - 40 minutes.
8. Place the chicken leg on the baking tray.
9. Brush it with butter.
10. Preheat the oven to 400°F/200°C. Grill for 20 - 25 minutes.
11. Remove it from oven and keep aside.
(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a smooth paste.
2. Garnish the chicken with lemon juice.
3. Serve hot with prepared green chuntey.
Yogurt Chicken Roast
Servings - 2 - 3
INGREDIENTS
Chicken legs - 450 grams
Black pepper - to taste
Salt - to taste
Lemon juice - to taste
Yogurt - 370 grams
Garlic - 1 tablespoon
Coriander - 1 tablespoon
Lemon zest - 1/2 teaspoon
Chilli flakes - 1 teaspoon
Lemon juice - 1 tablespoon
Mixed herbs - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Olive oil - 1 teaspoon
Olive oil - for brushing
PREPARATION
1. Take chicken legs and make incisions on them.
2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.
3. Marinate 10 - 15 minutes.
4. In a mixing bowl, add 370 grams yogurt, 1 tablespoon garlic, 1 tablespoon coriander, 1/2 teaspoon lemon zest, 1 teaspoon chilli flakes, 1 tablespoon lemon juice, 1 teaspoon mixed herbs, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix well.
5. Add the chicken legs, 1 teaspoon olive oil and mix it well.
6. Marinate for 3 hours.
7. Take a baking tray and brush them with olive oil.
8. Place the chicken legs on the tray and apply the leftover marinade on them. Spray some more olive oil on top.
9. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
10. Serve hot.
