Bhatti ka murgh ( bhatti ka chicken )

Ingredients

• 770 g tender chicken
• 40 g ginger garlic paste
• 100 g hung curd
• 8 g red chilli powder
• 1 tsp garam masala
• 10 ml lemon juice
• 30 ml malt vinegar
• Salt to taste
• 5 g crushed coriander seed
• 10 g crushed pepper corn
• 8 g black cardamom
• 4 g cloves
• 4 g small cardamom pods
• 20 ml refined oil

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Preparation

• Wash and clean chicken well and marinate with ginger garlic paste, malt vinegar, salt, red chilli powder, crushed coriander and lemon juice and keep it aside for half an hour.
• Mix hung curd with red chilli powder, garam masala, salt and malt vinegar.
• Marinate the chicken again with curd - spice - vinegar mixture and keep aside for an hour and then cook it on a charcoal grill till done.