History & Origin
Here is a recipe for a popular menu item, “Murgh Hariyali Spatchcock,” from Juju, presented by Abhijit Khandual, Executive Chef. Let’s start by understanding the origin of this dish and what it is.
Murgh Hariyali is a traditional Indian dish that originated in the Punjab region. It is made with chicken that has been marinated in a green herb and spice mixture. The chicken is then grilled or roasted, and it is often served with rice or naan bread.
The word “murgh” means “chicken” in Hindi and Urdu, while “hariyali” means “greenery.” This dish gets its name from the green color of the marinade, which is made with cilantro, mint, and other green herbs.
What's different about Murgh Hariyali Spatchcock at Juju?
The Murgh Hariyali Spatchcock dish at Juju takes this classic dish to the next level. The chicken is spatchcocked, which means that it has been flattened and opened up like a book. This allows the chicken to cook evenly and quickly, and it also creates a more flavorful crust.
The chicken is then marinated in a special blend of herbs and spices that is created by Chef Khandual. This marinade is made with cilantro, mint, spinach, yogurt, lemon juice, and a variety of other spices.
The chicken is then grilled to perfection and served with a side of Tandoori Malai Baby Potatoes and a side salad. The Tandoori Malai Baby Potatoes are made with small, whole potatoes that have been marinated and cooked in a tandoor to give a smoky flavor.
The side salad is made with fresh greens, cherry tomatoes, and cucumbers. It is tossed in a very authentic goan toddy vinegar dressing.
The Murgh Hariyali Spatchcock is a delicious and flavorful dish that is perfect for a special occasion. It is sure to impress your guests. Below are the list of ingredients and steps of cooking this dish.
Ingredients:
For the Murgh Hariyali:
- 1 whole chicken
- 1 cup plain yogurt
- Cheese (Amul)
- 1/4 cup lemon juice
- 1 tablespoon ginger garlic paste
- Cafreal Masala
- Green chilies
- 1 teaspoon black pepper
- 1/4 teaspoon salt
For the Tandoori Malai Baby Potatoes:
- 1 pound baby potatoes, scrubbed and halved
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup hung yogurt
- 2 tablespoons heavy cream
For the Salad:
- 1 head romaine lettuce, chopped
- 1 cucumber, sliced
- 5-8 cherry tomatoes
- Toddy vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
1/2 teaspoon black pepper
Instructions & Cooking Method:
Step 1 –To make the Murgh Hariyali, combine the chicken, lemon juice, ginger garlic paste, salt, and pepper, in a large bowl. Mix well to coat the chicken. Cover and refrigerate for at least 30 minutes, or up to overnight.
Step 2 – Make a second marinate with Cafreal Masala and keep it aside for 45 minutes.
Step 3 – Then make the Tandoori Malai Baby Potatoes, marinate with cheese, hung yogurt, cream and green chilly without seeds and white pepper and add the potatoes in the tandoor and wait until tender and slightly browned.
Step 4 – To make the salad, combine the lettuce, cucumber, tomato, and cheese in a large bowl. Whisk together the olive oil, toddy vinegar, salt, and pepper. Pour the dressing over the salad and toss to coat.
Step 5 – To cook the Murgh Hariyali, add the chicken inside the tandoor for 15 mins and then wrap it in aluminum foil till it is thoroughly cooked.
Step 6 – To serve, place the chicken on a bed of salad. Serve with the Tandoori Malai Baby Potatoes.