Grilled Chicken

Name: Grilled Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 tsp Kashmiri red chilli powder (optional); 1 tsp coriander seeds, crushed or pounded; 1 tsp garam masala 1 tbsp white wine vinegar; A few fresh coriander/cilantro leaves, chopped; Juice of 1 lemon; 1 tsp garam masala 1 tbsp white wine vinegar; ½ tsp salt; 1 tsp Kashmiri red chilli powder; A few fresh coriander/cilantro leaves, chopped; 1 tsp ground black pepper; A few fresh coriander/cilantro leaves, chopped, to garnish; A few fresh coriander/cilantro leaves, chopped, to garnish; 650 g/1lb 7 oz chicken drumsticks, skin on and without tendons, or skinless chicken breasts, cut into large pieces; 2 tbsp melted butter, for basting; 1 tbsp ginger and garlic paste; 2 tbsp Greek yogurt; A few lemon wedges, to garnish; 1 tbsp ginger and garlic paste; 1 onion, finely sliced; 650 g/1lb 7 oz chicken drumsticks, skin on and without tendons, or skinless chicken breasts, cut into large pieces; 1 tbsp neutral oil

Bhatti Ka Murgh

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
50 min

Appears in

No Worries, Just Chicken Curries

By Suki Pantal

Published 2025

About

This one is close to my heart as it hails from Punjab and my birth state. Bhatti ka murgh literally translates to “chicken from the kiln” in Punjabi language. This refers to the traditional cooking method in Punjabi households using a bhatti, which is a type of earthen kiln or oven. It’s said that this dish originated in the Punjab state, which spans parts of northern India and Pakistan in the present day. Over time, bhatti ka murgh evolved from a home-cooked dish to a popular restaurant ap

Ingredients

Asia
Pakistan
India
Punjab
Dinner
Starter
Gluten-free
Summer

Grilled Chicken

Bhatti Ka Murgh

Ingredients

Method

Photos