Restaurant Style Chicken Mandi

Name: Restaurant Style Chicken Mandi
Total time: 80 min
Yield: 6 servings
Cuisine: Indian
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

1h 20m

Serves 6

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Restaurant Style Chicken Mandi

youtube.com

1h 20m

Serves 6

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

Restaurant Style Chicken Mandi

Restaurant Style Chicken Mandi

Directions

Ingredients

Equipment

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