Chicken Mandi

    Marination:
  1. Chicken pieces with skin 8
  2. Salt 1 tbs
  3. Lemon juice of 2 lemons
  4. Food colour orange 1/4 tsp
  5. Mandi spices 2 tbs (heaped)
  6. Oil 4tbs (for frying)
    7. Mandi Spices:
  7. Cinnamon powder 1 tsp
  8. Cloves powder 1 tsp
  9. Ginger powder 1 tsp
  10. Turmeric powder 1 tsp
  11. Nutmeg powder 1 tsp
  12. Coriander powder 1 tbsp
  13. Cumin powder 1 tbsp
    14. Other Ingredients:
  14. Rice 4 cups
  15. Ghee 1/2 cup
  16. Onion 2 large (finely chopped)
  17. Cinnamon stick 2 pieces
  18. Bay leaves 3
  19. Cloves 6 to 8
  20. Green cardamom 4 to 8
  21. Green chilli 4 (chopped)
  22. Salt 2 tbsp
  23. Mandi spices 2 tbs
  24. Black pepper powder 1 tsp
  25. Coal 1 piece

Recipe

  1. Mix together all the spices and keep aside, can store in air tight jar.
  2. Wash rice and keep aside.
  3. Marinate the chicken with Mandi spice, salt, food colour, lemon juice mix well cover and keep in the fridge for 2 hour.
  4. After 2 hours heat 4 tbs oil and fry the chicken pieces till golden on both sides on high flame, keep aside.
  5. Now heat oil add onions, cloves, bay leaves, green cardamom, cinnamon stick fry till light golden on high flame.
  6. Then add tomatoes, green chilli mix and cook till soft on high flame.
  7. Now add black pepper, salt mix and place the fried chicken pieces, Mandi spice, water enough that the chicken gets covered then wait for a boil on high flame, now cover and cook for 20 minutes on medium flame to make the stock.
  8. Then remove the chicken pieces, wash the rice and add to the stock mix well, cover and cook on high flame till the stock dries.
  9. Heat the coal till red hot.
  10. Once the stock dries cover the lid and simmer for 5 to 10 minutes and close the flame.
  11. Then place the chicken pieces on the rice and add the hot coal on foil with 1 tsp of oil cover till the smoke settles.
  12. Serve hot.