Aromatic rice, tender chicken, and rich flavors—try this Pakistani-style Chicken Mandi made with #Dalda, our #trustedrecipepartner. Get perfect results every time with tips & tricks by Asad Memon, perfect for your next family meal.#foodfusion #happycookingtoyou #mandi #chicken
Ingredients:
Prepare Special Mandi Chutney:
-Tamatar (Tomatoes) 3 medium
-Hari mirch (Green chillies) 2
-Pyaz (Onion) 1 medium
-Lehsan (Garlic) 4 cloves
-Tomato paste 2 tbs
-Hara dhania (Fresh coriander) handful
-Podina (Mint leaves) handful
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Zeera powder (Cumin powder) ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Lemon juice 2 tbs
-Water 2 tbs
-Dalda cooking oil 2 tbs
Prepare Chicken Mandi:
-Sabut dhania (Coriander seeds) 2 tbs
-Zeera (Cumin seeds) 2 tsp
-Hari elaichi (Green cardamoms) 3-4
-Badi elaichi (Black cardamom) 1
-Darchini (Cinnamon sticks) 2
-Sabut kali mirch (Black peppercorn) 1 tsp
-Laung (Cloves) 6-8
-Lal mirch powder (Red chilli powder) 2 tsp or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Tikka masala 1 & ½ tbs
-Lemon (Dried) 1
-Dahi (Yogurt) 3 tbs
-Lemon juice 2 tbs
-Hari mirch paste (Green chilli paste) 1 tbs
-Adrak lehsan paste (ginger garlic paste) 1 tbs
-Baisan (Gram flour) roasted 2 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Dalda cooking oil 1 & ½ tbs
-Whole chicken (With skin) 1.2 Kg
-Dalda cooking oil ½ Cup
-Badam (Almonds) soaked & peeled 25-30
-Pyaz (Onion) chopped 1 medium
-Tez patta (Bay leaves) 2
-Darchini (Cinnamon stick) 1
-Hari Elaichi (green cardamoms) 3-4
-Kishmish (Raisins) 2 tbs
-Hari mirch (Green chillies) 2-3
-Iodized Himalayan pink salt 1 tsp or to taste
-Chicken stock cube 1
-Water 5 Cups
-Chawal (Rice) 4 Cups (Soaked)
-Hara dhania (Fresh coriander) chopped as required
-Pyaz (Onion) Fried as required
Direction:
Prepare Special Mandi ki Chutney:
-In a blending jar, add tomato, green chillies, onion, garlic, tomato paste, fresh coriander, mint leaves, red chilli powder, cumin powder, pink salt, lemon juice, cooking oil, blend coarsely.
-Mandi special chutney is ready, set aside.
-Can be store in refrigerator for up to 3 days in an airtight container.
Prepare Chicken Mandi:
-In a pan, add coriander seeds, cumin seeds, green cardamom, black cardamom, cinnamon sticks, black peppercorn, cloves & roast on low flame until fragrant.
-Let it cool down then transfer it to a grinder.
-Add red chilli powder, turmeric powder, tikka masala, dried lemon, grind well until fine powder forms.
-Mandi masala is ready! set aside.
-In a bowl, add yogurt, lemon juice, green chilli paste, ginger garlic paste, roasted gram flour, prepared mandi masala (reserve 1 & ½ tbs for later use), iodized Himalayan pink salt, cooking oil, mix well.
-Remove backbone & cut chicken into half, make gashes & apply prepared marinade properly.
-Cover & marinate for 3-4 hours.
-In a cooking pot, add cooking oil, & heat it.
-Add almonds, fry on medium flame until golden, take it out & set aside.
-In the same cooking oil, add marinated chicken, cook on medium flame for 3-4 minutes, now flip the chicken pieces & cook on medium flame for 3-4 minutes.
-Take it out on a wire rack & set aside.
-In same oil, add onion, mix well, and saute on medium flame for 1 minute.
-Add bay leaves, cinnamon stick, green cardamoms & raisins, mix well & cook on medium flame for 1-2 minutes.
-Add green chillies, mix well, saute for 1-2 minutes.
-Add reserved mandi masala powder, pink salt, chicken cube, mix well, cook on medium flame for 1-2 minutes.
-Add water, mix well, bring it to boil, add soaked rice, mix well, cook on high flame for 4-5 minutes or until water reduces to rice level.
-Place a steam rack on rice, add cooked chicken pieces, cover & steam cook on low flame for 20-25 minutes.
-In a serving platter, add prepared rice, cooked chicken mandi pieces, garnish with fried almonds, fresh coriander, fried onion.
-Serve with prepared mandi special chutney & salad!
