• Chicken 900-1100 gms
  • with skin Mutton fat 30gms
  • Chat Masala as required
  • Rum/brandy to flambé

First Marination

  • Crush coriander 1/2tsp
  • Ginger garlic paste 30gms
  • Degi mirch powder 10gms
  • Salt to taste
  • Fresh chopped garlic 20gms
  • Green Onions chop 15gms

Second Marination

  • Onion 100gm
  • Tomato 120gm
  • Green coriander 8gm
  • Mint(Remove stem after weight) 5gm
  • Green chili 5gm
  • Crushed Red chili 5gm (1/2tsp)
  • Salt to taste
  • Roasted Cumin powder 1/2tsp
  • Dark soya sauce 5ml
  • Lemon juice 1tsp
  • Kasoori Methi powder 1/2tsp
  • Garam Masala 1/2tsp
  • Roasted clove Powder 1/4tsp
  • Black Cardamom powder 1/2tsp
  • Degi Mirch 2 tsp


  • Clean the chicken. Cut the chicken from the back by making a cut near the neck. Then open it up joined from the breast. Prick the flesh with a toothpick and keep aside.
  • For the first marination mix all the ingredients. When done rub it on the chicken and keep aside.
  • Cut the mutton fat into small pieces and insert inside the chicken skin.
  • Now prepare the second marination paste on the chicken and keep aside for minimum 4-6 hours.
  • Then on open charcoal grill cook the chicken(special wired cooking jalli required)
  • Turn the chicken when the starts to get color.
  • Baste the chicken with butter and also with the chicken marinade.
  • Let the chicken take good grilling marks.
  • Check the doneness. Remove from grill.
  • Finally present to the guest by doing a flambé on the table.

made by- @chef Avtar

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How to make Aatishi Murg(chicken) by Chef Avtar
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