# Restaurant Style Chicken Mandi

Restaurant Style Chicken Mandi is a delicious Pakistani dish, cooked in a Dawlance 42L OTG oven.

- Servings: 6 servings
- Total time: 80 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. In 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. In a bowl, add water, vinegar, pink salt & mix well.
3. Prick chicken pieces with the help of a fork.
4. In brine water, add chicken pieces & let them soak for 1 hour.
5. Take out chicken pieces from brine water & pat dry.
6. In a bowl, add ground spices, cooking oil, water, tomato paste & mix well.
7. Add chicken pieces & rub evenly, cover & marinate for 2 hours to overnight in the refrigerator.
8. In a wok, add cooking oil, cloves, black cardamom, cinnamon stick, bay leaves, onion & sauté on medium flame for 2 minutes.
9. Add green chillies, raisins, mix well & sauté for a minute.
10. Add soaked rice, mix well & remove from the flame.
11. In hot water, add chicken stock cube, mix well & add in rice.
12. Add water, pink salt & mix well.
13. Place a steam rack on rice & marinated chicken & apply remaining marinade.
14. Cover marinated chicken with butter paper then cover & seal the wok with aluminum foil.
15. Preheat the oven at 180°C for 15 minutes.
16. Place the dish in the oven & bake at 180°C for 60 minutes (on both grills).
17. Carefully remove aluminum foil & butter paper from chicken.
18. Place the wok again in the oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).
19. Remove & discard whole spices.
20. In a serving dish, add cooked rice & chicken pieces & give coal smoke for 2 minutes.
21. Garnish with fresh parsley & serve.

## Equipment

- spice grinder
- bowl
- fork
- wok
- steam rack
- aluminum foil
- butter paper
- 42L OTG oven
- serving dish

## Source

- Original video: https://youtu.be/zVSGabEbDJ8?si=oSQaL1fOK52nla7o
- Recipe page: https://www.cliprecipe.com/recipe/427961f7-0275-45f2-b8b9-1dc3eb9648cc
- Extracted: 2025-01-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt