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Chicken Mandi
Chicken Mandi
Serves
SERVES
8
Preparation
PREPARATION
30 min
Cooking
COOKING
60 min
Ingredients

  • K&N's Whole Chicken - 1 kg (Size 11)
  • K&N's Stok - 2 cubes
  • Mandi Masala - 2 tbsp
  • Salt – to taste
  • Vinegar - 2 tbsp
  • Red Chilli Powder - 1 tbsp
  • Ginger Garlic Paste – 2 tbsp
  • Crushed Red Chilli - 2 tbsp
  • Lemon Juice - 2 tbsp
  • Water- 3 liters
  • Cooking Oil - 4 tbsp
  • Onion - 2; chopped
  • Raisins – 20 g
  • Cashew nuts – 25 g
  • Green chillies - 3; halved
  • Cumin seeds - 2 tbsp
  • Water - As required
  • Rice - 2 cups; pre-soaked
  • Yellow food colour - 1 tsp
  • Charcoal - For smoke
Method

Thaw K&N's Whole Chicken as per instructions on pack and set aside.

In a bowl mix mandi masala, salt, vinegar, red chilli powder, ginger garlic paste, crushed red chilli, lemon juice. Apply this generously on K&N’s Whole Chicken, and leave to marinate in refrigerator for 2 hours.

To cook; cover and steam the marinated chicken for 35-40 minutes or until tender.

In a separate pot; golden fry onion and add half ginger garlic paste. Add raisins, cashew nuts, green chillies, salt, cumin seeds, and fry.

Add water and bring to boil. Then add K&N's Stok, pre-soaked rice and cook until rice are ¾ done. Add food color to rice and cook until fully done.

Place the steamed chicken on top of rice, keep a smoking piece of charcoal in the pot and seal with lid for 5-10 mins, to add flavor to Mandi.

Dish out and serve hot with condiments of your choice.

Mandi Masala
Yield:
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Preparation:
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Cooking:
Ingredients

  • Coriander Seeds - 2 tsp
  • Cumin Seeds - 2 tsp
  • Black pepper - 1 tsp
  • Star Anise - 1 tsp
  • Green Cardamom - 1 tsp
  • Cinnamon - tsp
  • Black Cardamom - 1 tsp
  • Fennel Seeds – 1 tsp
Method

Roast all the ingredients and grind to make Mandi Masala.



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