Murg Charsi Burra
Murg Charsi Burra is best known for its oil free cooking. This is done in an authentic Peshawari style with the help of some ingredients that allow the chicken to release its own oil and gets self-roasted in the tandoor. Special aromatic royal cumin is added to the marination, then the chicken is slowly grilled in the tandoor. Hold the burra with its bone and start slitting down the flesh and enjoy it steaming hot. The burra has a unique flavour, credit to the royal cumin added to the marination. Traditionally, Charsi Burra is indigenous to Afghanistan, later introduced to Peshawar, where it got its name ‘Charsi’. Petu Pankaj has blended in the traditional skills of first cooking the chicken pieces in Kadahi and then roasting them in the tandoor and the signature style of marination to bring out the most unique Murgh Charsi Burra. This type of chicken meal probably has the most unique flavour of all tandoori ones, with its detailed process of cooking. Enjoy the burra with lemon, mint sauce and lachha onions.