Recipe: Tasty Spicy Chicken Mandi🍗

Spicy Chicken Mandi🍗.

You can cook Spicy Chicken Mandi🍗 using 34 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Spicy Chicken Mandi🍗

1. Prepare of For Mandi Chicken:.
2. Prepare Cut into 8 pieces of Chicken with bone.
3. Prepare 1 of Koila.
4. You need 6 tbsp of Lemon Juice.
5. Prepare 1 tbsp of Salt.
6. You need 1 tbsp of Garam Masala Powder.
7. You need 1 tbsp of Pepper Powder.
8. It's 3 tbsp of National Bombay Biryani Mix.
9. It's 6 tbsp of Yogurt.
10. You need 1 dash of Zaafran Essence.
11. You need of For Mandi rice.
12. It's 1 cup of Long Grain Basmati Rice – soaked for 30 minutes.
13. Prepare 2 cups of Chicken Stock (recipe is given).
14. Prepare 4 tbsp of National Bombay Biryani Mix.
15. You need 1 tsp of Black Cumin Seed.
16. It's 3 tbsp of Ghee.
17. You need of For chicken stock.
18. You need 100 gm of Chicken Neck Pieces.
19. You need 1 liter of Water.
20. You need 2 of Onion.
21. It's 4-5 of Garlic Cloves.
22. It's 20 gm of Ginger Pieces.
23. You need 4 of Cloves.
24. It's 1 tbsp of Fennel Seeds.
25. It's 1 tbsp of Coriander Seeds.
26. It's of Black Pepper Corns.
27. You need of For Mandi sauce.
28. You need 1 cup of Yogurt.
29. Prepare 2 of Green Chilies – chopped.
30. It's 2-3 of Garlic Cloves.
31. You need 2-3 of Garlic Cloves.
32. Prepare 1 tsp of National Salt.
33. You need 2 tbsp of Coriander – chopped.
34. Prepare 2 tbsp of Mint – chopped.

Spicy Chicken Mandi🍗 instructions

1. Marinate the chicken thoroughly mixing ½ cup Lemon juice, 1 tbsp, 1 tbsp Garam Masala Powder, 1 tbsp Black Pepper Powder, 1.5 tbsp roasted cumin, 3 tbsp National Biryani Masala1/2 cup yoghurt, and 1 tbsp Zaafran Essence..
2. Marinate the chicken in all the spices, with the skin on and poke on holes in the meat, so that every piece of meat gets marinated well. Keep it overnight.After a day, steam the chicken in 1 litre of water, cooking for 15-20 minutes..
3. Pour 2 tbsp of Ghee on the Chicken while it steams, and pan fry it.
4. Give it a coal smoke to make it tastier; steaming it for another 15-20 minutes..
5. For the stock, simmer 100 gm of chicken pieces along with following ingredients: 1 onion, 4-5 garlic cloves, 1 tsp cloves, 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp black pepper corns and 20 gm of ginger pieces. Stir well and add 3 tbsp of Ghee and 1 tsp of black cumin with 2 tbsp of National Biryani Mix, on low flame for 2 hours, and strain it to get a clear stock..
6. While the stock starts boiling, add 1 kg rice in it and cook it on medium flame. When the water is almost absorbed in the rice, cook it on steam. Dish it out with grilled chicken, zaafran essence on top.
7. For Mandi Sauce 1: Blend, 1 cup Yogurt, 2 chopped green chillies, 2 garlic cloves, 1 tsp National Salt, 1 bunch of chopped mint, ½ bunch of chopped coriander..
8. Serve the Chicken, on the bed of rice, with spicy mandi sauces to relish with on the side..