Rajasthani khad murgh

Recipe By - Naaima Farooqui

The original recipe is still a secret and it’s cooked in a khadda (big hole in the ground with coals and wooden logs) hence the name. This is my research on it.

3 Tbsp boxed pickle masala

3 Tbsp lemon juice (less if u want less sour)

1 Tbsp red chili pow

Salt

1 Tbsp fennel seed powder (saunf)

1/2 Tbsp cumin powder

1/2 Tbsp corriander powder

Romali roti as needed (I used store bought)

Mix all the spices and form a paste and marinate whole chicken with it for few hours or overnight. When ready to cook, wrap the chicken in rumali rotis and wrap in the foil and bake for 50 mins at 400F. I used my outside stove for 40 mins.

Enjoy with the rotis it’s made in and rice.