Bhatti Da Murgh | How To Make Bhatti Da Murgh | Chicken Khada Masala | How To Make Chicken Khada Masala | Barbeque Grilled Chicken | Chicken Masala | Chicken Gravy | Chicken Curry | How To Cook A Whole Chicken | Barbeque Chicken | BBQ Chicken Recipe | Rotisserie Chicken Recipe | Grilled Chicken Recipe | Roasted Chicken | Chicken on Charcoal Grill | Whole Chicken Roast | Chicken Starter | Chicken Appetizer | Starter Recipes | Appetizers | Whole Chicken Recipe | Recipes for Barbecue | Quick & Easy Recipes | New Year Special BBQ | New Year Recipes | BBQ With Varun | Chicken Recipe | Get Curried | The Bombay Chef | BBQ Recipes | Varun Inamdar
Learn how to make Lahori Chargha with our Chef Varun Inamdar.
Introduction
The final evening of the year is the best time to finally try out your culinary skills with some perfectly seared chicken recipes! While Bhatti Da Murgh is nothing but Indian grilled chicken cooked with whole spices, the Chicken Khada Masala is a fiery, aromatic chicken gravy made by tempering a blend of quintessential Indian spices. These simple New Year’s dinner recipes are the best way to celebrate the ultimate weekend barbecue!
1st Stage of Marination
1 Whole Chicken (cleaned, washed & gashed)
2 tbsp Vinegar
Salt (as required)
2nd 1st Stage of Marination
1/4 cup Curd
1 tbsp Oil
1 tbsp Mustard Oil
1 tbsp Chilli Flakes
1 tbsp Black Pepper (crushed)
1 tsp Ginger Powder
1 tbsp Red Chilli Powder
1 tsp Lemon Juice
Salt (as required)
For Basting
Oil
#BhattiDaMurgh #ChickenKhadaMasala #BBQ #TheBombayChef
#VarunInamdar
Download the Get Curried App by clicking on this link:-
Host: Varun Inamdar
Copyrights: REPL
For feedback and suggestions, please write to us at:
foodcurry47@gmail.com
Subscribe and Get regular Updates:
https://www.facebook.com/GetCurried
https://twitter.com/Get_Curried
https://instagram.com/getcurried
The year 2022 has come to an end. With that, has also ended this very
special holiday barbeque series of mine. But you shouldn't worry Because I've 2 recipes in today's episode. The first one is 'Khade Masale ka Chicken' And the second one is 'Bhatti Da Murgh' Let's begin. Let's begin with the
first recipe and that is 'Khade Masale ka Murgh' For that, I'm not going to use ground spices. What I'm going to use? Whole spices, Whole ingredients literally And Chicken which is curry cut. Let's begin. First things first. A pan on an open barbeque And to this, add in Oil. Now in this case, I am using a combination
of Vegetable Oil and Mustard Oil. Adding in Vegetable Oil. To this, I'm going to add in a
combination of a lot of whole spices. In this case, Bay Leaves, Whole Red Chillies, Cinnamon Stick, Mace, Star Anise, Peppercorns, Green Cardamom, Black Cardamom, Cumin And I think that's about it. Once the whole spices begin to splutter
I'm going to add in White Onions whole. I'm going to throw in some cloves Of Garlic, peeled of course. Ginger which is freshly crushed. And if you are fond of
Ginger flakes or Ginger julienne Or just pieces of Ginger That's also absolutely fine. Let's mix all of this together. Once the red Chillies begin to bloom And the Onions begin to caramelize. The next ingredient that goes in Chicken curry cut. And add in Salt as required. The next ingredient that goes in Cherry Tomatoes. Well you can also use whole Tomatoes. But I think Cherry Tomatoes
just go well with this. As many as little Choice is completely yours. The whole idea here is to not
make it like a Onion Tomato gravy You know when you have like a Pav or a sliced Bread
or Breads of the world You need to dab it Mash the vegetables, in this case of
course the Onions and the Tomatoes And then look at all
the juices and the Oils In this recipe And that's why I thought I must show this recipe to you. Let's give this a quick stir. And now, It's time to allow the Chicken to
cook along with all the Vegetables. In goes Some water. Now, in case, you want this recipe
Almost like a dry-roasted starter Avoid the water, just use splashes of water And that's about it. But the idea here Is to ensure that this
is eaten with a Bread Or with Rice. Again the choice is completely yours. Allow this to cook for at least 15 minutes. Let's move on to the
next recipe and that is 'Bhatti Da Murgh' Very simple recipe I've taken two Chicken legs. Let's cut the leg piece. In a very different way, When I say different I
mean the way a Tandooriya Or the Chef or a cook who
works at the Tandoor section Would cut this. I'm going to open up The bone, literally, like so. And while doing that,
I am also going to cut It slightly here So that the bone, just
kind of gets exposed. Now this way The meat cooks very well Right to the bone. Now if you realise and noticed The bone is seen from one side And from the other
side it's still kind of intact. And along with this, I
am also going to give it A few gashes on the face of it. Let's begin the marination. First things first, Curd in a large bowl. Well 'Bhatti Da Murgh'
Predominantly has a very
strong flavour of Garam Masala When I say strong flavour I mean a very nuanced
flavour of Garam Masala And this Garam Masala is freshly ground. Along with this, there
are also Rose petals In the masala But in this case, I am
not using Rose petals. Instead of that, I am using Rosewater. But to begin with, Mustard Oil. Garam Masala powder like I said A little more than what
you would otherwise expect. A touch of Red Chilli powder For that lovely color
and aroma in this recipe. Paste of Ginger and Garlic. Rose water like I just spoke about. Juice of half a Lemon Ensure you collect all the seeds Because you do not want
bitter surprises in your mouth. And last but not the least Salt as required. Let's mix this well Till the marination is literally lump-free. While the marination is getting ready Let's quickly have a look At where the Chicken is paring. Allow this to cook. It's getting cooked beautifully
and that's exactly how we want it. While this is done Let's quickly add in the pieces of Chicken Which are slit, gashed and kept ready. Our Chicken Is getting marinated here. Now if you have some time in hand You can refrigerate this,
keep this for 5-6 hours.
Make this in the afternoon so
that when your guests come in In the evening You can actually freshly
barbeque and serve this to them. You can also make this a day prior Keep this over-night refrigerated Covered nicely And then of course you can
grill them as fresh as you can. I do not have time, I have no patience. I'm going to wash my hands
and skewer these right away. Now just before I'm
going to put this on the skewer I'm going to add in
some roasted Gram Flour Into this marination. So that all of this clings nicely On to the Chicken. Also remember the fact that This recipe calls for rosewater. If you think You will not like the flavour You can avoid it. But before avoiding In my personal humble opinion Give this recipe a try the way it is. You'll thank me later. Our 'Khade Masale Ka
Chicken' is cooked beautifully The bone has literally
released from the meat. The Onions have become nice and soft The Tomatoes are almost squishy
but still kind of holding shape. Let's quickly have a taste. With all the beautiful
nuances of Garam Masalas. They have all opened up
in terms of their flavour Beautiful To begin with. Have this with Rice, have this with Bread Have this just like that
Like a bowl of stew And you can thank me later. The 'Bhatti Da Murgh' of course is getting
grilled, it's getting barbeque beautifully. Keep flipping the sides,
keep basting it with little Oil. And keep me in your prayers 2022 is almost wrapped up 2023 is here to begin. Wait for what next the Bombay
Chef gets into your kitchen. Bye for now.
