Pakistani Style Chicken Mandi Recipe By Asad Memon - Food Fusion

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 Written recipe: https://bit.ly/41ZccGT Visit our store: https://www.fusionhomepk.com Visit Our Website: https://www.foodfusion.com Download iOS & Android app: https://www.foodfusion.com/app Facebook: Facebook: foodfusionpk Instagram: Instagram: foodfusionpk Twitter: Twitter: foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ @healthyfoodfusion Food Fusion Kids⭕ @foodfusionkids Pakistani Style Chicken Mandi Serves: 6-7 Recipe in English 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!