Chicken Mandi Recipe
with also
mandi masala recipe.
 |
| Chicken Mandi Recipe with also mandi masala recipe. |
 |
| Chicken Mandi Recipe with also mandi masala recipe. |
Mandi Masala
Cinnamon 2 pieces
Small cardamom 4-6 pieces
Black cardamom 2-4pieces
Cloves 2-3
Bay leaf 1
Whole red chilies 2-3
Proven Coriander 15 gram
Proven cumin 15 gram
Proven black pepper 15 gram
fennel 15 gram
Badian-2 pieces
Javitri 4pieces.
Grind mandi masala spices and keep them aside.
For Chicken
Chicken 1 kg (big pieces)
Mandi Masala 4 tbsp
Ginger garlic paste 2 tbsp
Yogurt 1/2 cup
Lemon juice 4 tsp
Salt 1 tbsp
Oil 1/2 cup
vinegar 2 tablespoons
For Rice
Rice 4 cups (soaked)
Oil 3/4 cup
Onion sliced 1 medium
1 big cardamom, 2 small cardamoms, cinnamon stick
Crushed garlic 2 tsp
Garam masala powder 2 tsp
Chicken cube (2 cubes)
Salt (1 tbsp, adjust accordingly)
Saffron few threads
Green cardamom powder 1 tsp
Chicken stock as required
For Red Chatni
Tomatoes 2 medium
Coriander leaves 2 tbsp
Green chili small 1
Salt to taste
Garlic pods 2
Cumin seeds 1 tsp
Lemon juice 1 tbsp
Blend all chatni ingredients in a blender, add little water if desired, and serve with rice.
Instructions
Marinate chicken with mandi masala 4 tbsp and yogurt, except oil and for a minimum 1-hour maximum as much as you want.
Heat oil in a pan or pot put the chicken and cook till tender on medium heat.
Change sides from time to time to give good color.
Remove from heat and make sure there is no water remaining (as yogurt will leave some water, so you have to keep checking the flame, the chicken should be dried).
Put oil in a pot, add cardamom, cinnamon, and onion, fry till onion gets golden, and add garlic, garam masala, and fry for a minute then add chicken stock (just enough that about an inch is above the rice).
Bring to boil, add soaked rice, and cook on high flame for 2 minutes then medium flame till water dries, put on dum, sprinkle green cardamom powder and saffron on top.
Spread rice in a dish, put the chicken on top, and serve with chutney and salad.
