Restaurant Style Chicken Mandi
Directions
- 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.
- 2In a bowl, add water, vinegar, pink salt & mix well.
- 3Prick chicken pieces with the help of a fork.
- 4In brine water, add chicken pieces & let them soak for 1 hour.
- 5Take out chicken pieces from brine water & pat dry.
- 6In a bowl, add ground spices, cooking oil, water, tomato paste & mix well.
- 7Add chicken pieces & rub evenly, cover & marinate for 2 hours to overnight in the refrigerator.
- 8In a wok, add cooking oil, cloves, black cardamom, cinnamon stick, bay leaves, onion & sauté on medium flame for 2 minutes.
- 9Add green chillies, raisins, mix well & sauté for a minute.
- 10Add soaked rice, mix well & remove from the flame.
- 11In hot water, add chicken stock cube, mix well & add in rice.
- 12Add water, pink salt & mix well.
- 13Place a steam rack on rice & marinated chicken & apply remaining marinade.
- 14Cover marinated chicken with butter paper then cover & seal the wok with aluminum foil.
- 15Preheat the oven at 180°C for 15 minutes.
- 16Place the dish in the oven & bake at 180°C for 60 minutes (on both grills).
- 17Carefully remove aluminum foil & butter paper from chicken.
- 18Place the wok again in the oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
- 19Remove & discard whole spices.
- 20In a serving dish, add cooked rice & chicken pieces & give coal smoke for 2 minutes.
- 21Garnish with fresh parsley & serve.
Ingredients
- 2 Darchini (Cinnamon sticks)
- 0.5 tsp Sabut kali mirch (Black peppercorns)
- 4 Laung (Cloves)
- 2 Hari elaichi (Green cardamom)
- 2 Badi elaichi (Black cardamom) seeds
- 1 Dried lemon
- 1.5 tsp Dried basil
- 0.25 tsp Zafran (Saffron strands)
- 1 tsp Lal mirch powder (Red chilli powder)
- 1.5 tsp Himalayan pink salt
- 1 tbs Tikka masala
- 4 Cups Water
- 0.25 Cup Sirka (Vinegar)
- 1 tsp Himalayan pink salt
- 4 pieces Chicken quarters with skin
- 1 tbs Cooking oil
- 0.25 Cup Water
- 1 tbs Tomato paste
- 4 tbs Cooking oil
- 2 Laung (Cloves)
- 1 Badi elaichi (Black cardamom)
- 1 Darchini (Cinnamon stick)
- 2 Tez patta (Bay leaves)
- 1 Pyaz (Onion)
- 2 Hari mirch (Green chillies)
- 0.25 Cup Kishmish (Raisins)
- 500 g Chawal (Rice) Basmati
- 1 Cup Hot water
- 1 Chicken stock cube
- 3 Cups Water
- 0.5 tbs Himalayan pink salt
- 1 Koyla (Charcoal)
- 1 Fresh parsley
Equipment
spice grinderbowlforkwoksteam rackaluminum foilbutter paper42L OTG ovenserving dish
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