Restaurant Style Chicken Mandi

80 mins
Serves 6
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Directions

  1. 1In a spice grinder, add cinnamon sticks, black peppercorns, cloves, green cardamom, black cardamom seeds, dried lemon, dried basil, saffron, red chilli powder, pink salt, tikka masala & grind to make a powder & set aside.
  2. 2In a spice grinder, add cinnamon sticks, black peppercorns, cloves, green cardamom, black cardamom seeds, dried lemon, dried basil, saffron, red chilli powder, pink salt, tikka masala & grind to make a powder & set aside.
  3. 3In a spice grinder, add cinnamon sticks, black peppercorns, cloves, green cardamom, black cardamom seeds, dried lemon, dried basil, saffron, red chilli powder, pink salt, tikka masala & grind to make a powder & set aside.
  4. 4In a bowl, add water, vinegar, pink salt & mix well.
  5. 5In a bowl, add water, vinegar, pink salt & mix well.
  6. 6In a bowl, add water, vinegar, pink salt & mix well.
  7. 7Prick chicken pieces with the help of a fork.
  8. 8Prick chicken pieces with the help of a fork.
  9. 9Prick chicken pieces with the help of a fork.
  10. 10In brine water, add chicken pieces & let them soak for 1 hour.
  11. 11In brine water, add chicken pieces & let them soak for 1 hour.
  12. 12In brine water, add chicken pieces & let them soak for 1 hour.
  13. 13Take out chicken pieces from brine water & pat dry.
  14. 14Take out chicken pieces from brine water & pat dry.
  15. 15Take out chicken pieces from brine water & pat dry.
  16. 16In a bowl, add ground spices, cooking oil, water, tomato paste & mix well.
  17. 17In a bowl, add ground spices, cooking oil, water, tomato paste & mix well.
  18. 18In a bowl, add ground spices, cooking oil, water, tomato paste & mix well.
  19. 19Add chicken pieces & rub evenly, cover & marinate for 2 hours to overnight in the refrigerator.
  20. 20Add chicken pieces & rub evenly, cover & marinate for 2 hours to overnight in the refrigerator.
  21. 21Add chicken pieces & rub evenly, cover & marinate for 2 hours to overnight in the refrigerator.
  22. 22In a wok, add cooking oil, cloves, black cardamom, cinnamon stick, bay leaves, onion & sauté on medium flame for 2 minutes.
  23. 23In a wok, add cooking oil, cloves, black cardamom, cinnamon stick, bay leaves, onion & sauté on medium flame for 2 minutes.
  24. 24In a wok, add cooking oil, cloves, black cardamom, cinnamon stick, bay leaves, onion & sauté on medium flame for 2 minutes.
  25. 25Add green chillies, raisins, mix well & sauté for a minute.
  26. 26Add green chillies, raisins, mix well & sauté for a minute.
  27. 27Add green chillies, raisins, mix well & sauté for a minute.
  28. 28Add soaked rice, mix well & remove from the flame.
  29. 29Add soaked rice, mix well & remove from the flame.
  30. 30Add soaked rice, mix well & remove from the flame.
  31. 31In hot water, add chicken stock cube, mix well & add in rice.
  32. 32In hot water, add chicken stock cube, mix well & add in rice.
  33. 33In hot water, add chicken stock cube, mix well & add in rice.
  34. 34Add water, pink salt & mix well.
  35. 35Add water, pink salt & mix well.
  36. 36Add water, pink salt & mix well.
  37. 37Place a steam rack on rice & marinated chicken & apply remaining marinade.
  38. 38Place a steam rack on rice & marinated chicken & apply remaining marinade.
  39. 39Place a steam rack on rice & marinated chicken & apply remaining marinade.
  40. 40Cover marinated chicken with butter paper then cover & seal the wok with aluminum foil.
  41. 41Cover marinated chicken with butter paper then cover & seal the wok with aluminum foil.
  42. 42Cover marinated chicken with butter paper then cover & seal the wok with aluminum foil.
  43. 43Preheat the oven at 180°C for 15 minutes.
  44. 44Preheat the oven at 180°C for 15 minutes.
  45. 45Preheat the oven at 180°C for 15 minutes.
  46. 46Place the dish in the oven & bake at 180°C for 60 minutes (on both grills).
  47. 47Place the dish in the oven & bake at 180°C for 60 minutes (on both grills).
  48. 48Place the dish in the oven & bake at 180°C for 60 minutes (on both grills).
  49. 49Carefully remove aluminum foil & butter paper from chicken.
  50. 50Carefully remove aluminum foil & butter paper from chicken.
  51. 51Carefully remove aluminum foil & butter paper from chicken.
  52. 52Place the wok again in the oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
  53. 53Place the wok again in the oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
  54. 54Place the wok again in the oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
  55. 55Remove & discard whole spices.
  56. 56Remove & discard whole spices.
  57. 57Remove & discard whole spices.
  58. 58In a serving dish, add cooked rice & chicken pieces & give coal smoke for 2 minutes.
  59. 59In a serving dish, add cooked rice & chicken pieces & give coal smoke for 2 minutes.
  60. 60In a serving dish, add cooked rice & chicken pieces & give coal smoke for 2 minutes.
  61. 61Garnish with fresh parsley & serve.
  62. 62Garnish with fresh parsley & serve.
  63. 63Garnish with fresh parsley & serve.

Ingredients

  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 2 Darchini (Cinnamon sticks)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 0.5 tsp Sabut kali mirch (Black peppercorns)
  • 4 Laung (Cloves)
  • 4 Laung (Cloves)
  • 4 Laung (Cloves)
  • 2 Hari elaichi (Green cardamom)
  • 2 Hari elaichi (Green cardamom)
  • 2 Hari elaichi (Green cardamom)
  • 2 Badi elaichi (Black cardamom) seeds
  • 2 Badi elaichi (Black cardamom) seeds
  • 2 Badi elaichi (Black cardamom) seeds
  • 1 Dried lemon
  • 1 Dried lemon
  • 1 Dried lemon
  • 1.5 tsp Dried basil
  • 1.5 tsp Dried basil
  • 1.5 tsp Dried basil
  • 0.25 tsp Zafran (Saffron strands)
  • 0.25 tsp Zafran (Saffron strands)
  • 0.25 tsp Zafran (Saffron strands)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1 tsp Lal mirch powder (Red chilli powder)
  • 1.5 tsp Himalayan pink salt
  • 1.5 tsp Himalayan pink salt
  • 1.5 tsp Himalayan pink salt
  • 1 tbs Tikka masala
  • 1 tbs Tikka masala
  • 1 tbs Tikka masala
  • 4 Cups Water
  • 4 Cups Water
  • 4 Cups Water
  • 0.25 Cup Sirka (Vinegar)
  • 0.25 Cup Sirka (Vinegar)
  • 0.25 Cup Sirka (Vinegar)
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 1 tsp Himalayan pink salt
  • 4 pieces Chicken quarters with skin
  • 4 pieces Chicken quarters with skin
  • 4 pieces Chicken quarters with skin
  • 1 tbs Cooking oil
  • 1 tbs Cooking oil
  • 1 tbs Cooking oil
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 0.25 Cup Water
  • 1 tbs Tomato paste
  • 1 tbs Tomato paste
  • 1 tbs Tomato paste
  • 4 tbs Cooking oil
  • 4 tbs Cooking oil
  • 4 tbs Cooking oil
  • 2 Laung (Cloves)
  • 2 Laung (Cloves)
  • 2 Laung (Cloves)
  • 1 Badi elaichi (Black cardamom)
  • 1 Badi elaichi (Black cardamom)
  • 1 Badi elaichi (Black cardamom)
  • 1 Darchini (Cinnamon stick)
  • 1 Darchini (Cinnamon stick)
  • 1 Darchini (Cinnamon stick)
  • 2 Tez patta (Bay leaves)
  • 2 Tez patta (Bay leaves)
  • 2 Tez patta (Bay leaves)
  • 1 Pyaz (Onion)
  • 1 Pyaz (Onion)
  • 1 Pyaz (Onion)
  • 2 Hari mirch (Green chillies)
  • 2 Hari mirch (Green chillies)
  • 2 Hari mirch (Green chillies)
  • 0.25 Cup Kishmish (Raisins)
  • 0.25 Cup Kishmish (Raisins)
  • 0.25 Cup Kishmish (Raisins)
  • 500 g Chawal (Rice) Basmati
  • 500 g Chawal (Rice) Basmati
  • 500 g Chawal (Rice) Basmati
  • 1 Cup Hot water
  • 1 Cup Hot water
  • 1 Cup Hot water
  • 1 Chicken stock cube
  • 1 Chicken stock cube
  • 1 Chicken stock cube
  • 3 Cups Water
  • 3 Cups Water
  • 3 Cups Water
  • 0.5 tbs Himalayan pink salt
  • 0.5 tbs Himalayan pink salt
  • 0.5 tbs Himalayan pink salt
  • 1 Koyla (Charcoal)
  • 1 Koyla (Charcoal)
  • 1 Koyla (Charcoal)
  • 1 Fresh parsley
  • 1 Fresh parsley
  • 1 Fresh parsley

Equipment

spice grinderbowlforkwoksteam rackaluminum foilbutter paper42L OTG ovenserving dish