- In a small bowl combine the ground spices including cumin, green cardamom, black pepper, coriander, turmeric, ginger, and nutmeg. Then transfer to a spice grinder and grind until the spices reach a fine powder consistency. Chicken Mandi Marinade: In a small bowl combine the oil, melted butter, lime juice, and a portion of the mandi spice. Coat you chicken pieces with the marinade thoroughly. Cover, refrigerate, and marinate the coated chicken for at least one hour. Chicken Mandi: Preheat your oven to 400 degrees F and line a baking tray. Roast the chicken for 40-45 minutes. Remove from oven when done. Heat a large pan with the olive oil over medium heat. Add the diced onion and saute for 2-3 minutes, until fragrant and becoming translucent. Add the crushed garlic cloves and saute for an additional 30 seconds. Add the diced green chiles, garlic ginger paste, mandi spice blend, bay leaves, and cinnamon stick. Continue to saute for 2-3 minutes. Add the soaked and rinsed rice and fry with the sauteed diced onion, green chiles, and spices. Stir continuously for 10 minutes. Pour in the chicken broth, stir, cover with aluminum foil. Reduce heat to medium-low and cook for 10-15 minutes. Once the rice is cooked, fluff the rice. Serve hot with raita,Michi ka salan.
Chicken mandi
#myrecipe
By Arun Kumar
Mar, 18th
499
Servings
2 persons
Cook Time
1 hr
Ingredients
17
- 19
Ingredients
- Cumin
- Cardamom
- Pepper
- Corinader powder
- Turmeric
- Ginger
- Nutmeg powder
- Oil
- Butter
- Lemon
- Mandi spice
- Chicken
- Salt
- Onion
- Green chillies
- Bay leaf
- Saffron
- Rice
- Chicken stock
