Our very special Bhatti Chicken

For Chef Rishi Anand Khatri, our newest café special is in fact an old family favourite. His earliest memory of eating Bhatti Chicken is aged 7 or 8, and he recalls his father – the late Khatri Saab – cooking it regularly, thanks to the tandoor on their Delhi terrace. (Bhatti refers to the scorching flame that the chicken is roasted over, until succulent).

Unlike tandoori chicken, its somewhat milder, more commercially-famous cousin – Bhatti Chicken is a dish typically made at home, for family. You will know it instantly by its potent flavour and distinctive black-hued masala, which includes whole lindi pepper, fragrant fennel and earthy dagar ka phool or black stone flower. Khatri Saab, who dreamed of opening his own restaurant one day, also chose to accentuate his masala with the inventive addition of fresh rose petals.

The outcome proved as popular with Chef Rishi’s neighbours as it was with his family. So much so that it was eponymously referred to as Khatri Saab Ka Chicken –  Mr Khatri’s Chicken. Today, though the original Khatri Saab is no longer with us, his family Bhatti Chicken recipe (complete with rose petals) continues to live on in Chef Rishi, his son – and now as the Chef’s Special at Dishoom Battersea.

The trick to its rich, deep flavour lies in the double marination: once with its masala blend, and then again with more masala, lemon juice and a generous amount of yoghurt. But equally important is how it is finished: with a hearty helping of butter, chaat masala and cream. As Chef Rishi tells us, this final touch is Bhatti ki jaan: literally, the lifeblood of this very special dish. 

We warmly encourage you to try it for yourself on your next visit to Dishoom Battersea. Available in both full and half portions, and accompanied by heapings of vibrant green chutney and onion salad, it makes for a most excellent pairing with our roomali roti. Wash down with the tipple of your choice – teetotal or otherwise.

Visit Dishoom Battersea
Read the café stories

Suggested Reading

See the journal

Dishoom Loves. Issue XVIII.

The July issue of Dishoom Loves is already here (and perky, for your eyes). Fill your mind with some of the best South Asian talent, from a 17-year-old playwright sharing her life story, to a beauty expert’s top tips and tricks. And, a doctor who writes about henna.

Permit Room Cambridge: A tribute to 1970s Bombay

Arched into the cobbled lane of Trinity Street, behind a mustard yellow door, an all-day bar-café cuts loose. Not to be confused with the buzzy bars in Dishoom cafés, this Permit Room is entirely other – a tribute to the way Bombay kicks back and cuts loose – a salute to the city’s permit rooms, beer bars and drinking holes.

Dishoom Loves. Issue XVII.

June brings the promise of sun-drenched days – or monsoons – balmy nights and a smattering of first-class cultural happenings.

Dishoom Impact Report

People, community and planet.