Chicken Mandi Recipes

CHICKEN MANDI

Steps:

• In a small bowl combine the ground spices including cumin, green cardamom, black pepper, coriander, turmeric, ginger, and nutmeg.
• If using whole spices: lightly roast the whole spices in a small dry frying pan for 2-3 minutes or until fragrant. Remove from heat and allow the spices to cool slightly. Then transfer to a spice grinder and grind until the spices reach a fine powder consistency.
• In a small bowl combine the olive oil, melted butter, lime juice, and a portion of the mandi spice.
• Coat your whole chicken, spatchcock chicken, halved chicken (remove the neck if you cut the chicken in half), or chicken pieces with the marinade thoroughly.
• Cover, refrigerate, and marinate the coated chicken for at least one hour, and preferably overnight (or 8 hours). *Remember to place the marinated chicken out before cooking for about 30 minutes to allow it to come to room temperature.
• Preheat your oven to 400 degrees F (205 degrees C) and line a baking tray or sheet with parchment paper.
• Roast the chicken for 40-45 minutes (check earlier if roasting chicken pieces, or cook longer for a whole chicken) or until the internal temperature is 180 degrees F (82 degrees C) as read by a digital meat thermometer. Remove from oven when done.
• Heat a large pan or Dutch oven 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 and your pot or Dutch oven lid. Reduce heat to medium-low and cook for 10-15 minutes. *If the rice still has water after 10 minutes, cook for an additional 5 minutes.
• Once the rice is cooked, fluff the rice.
• Place a single barbecue charcoal briquette on your gas stove ring (or under a broiler on high) for about 5 minutes or until red hot.
• Make a double-layer pouch or bowl of aluminum foil that is lightly coated with cooking oil. Place the red hot coal into the pouch and nestle it into the center of the rice.
• Place the chicken over the rice and charcoal, then seal the pot with a sheet of aluminum foil again and seal with the lid. Leave the pot sealed for at least 10 minutes.
• Open the pot just before serving, carve the chicken pieces if needed, and serve over the smoky rice.

ARABIAN CHICKEN MANDI RECIPE -YEMENI STYLE RICE & CHICKEN

Steps:

• To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.
• To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.
• Turn off the heat, and allow it to cool.
• Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.
• Heat a large saucepan on medium heat and add oil.
• Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes.
• To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.
• Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.
• In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.
• When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste. Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat.
• We will furthermore bake the chicken, to get a crispy skin.
• In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside.
• Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.
• Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.
• Wash and soak basmati rice for at least 20 minutes.
• Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.
• Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid. Cook the rice on medium low flame for about 10 minutes.
• Remove the lid and check if there is any trace of water left. If water is left, then cover and cook for another 3 to 5 minutes. Now fluff the rice with a fork .
• Take ghee in a small bowl and place it in the middle of the rice.
• Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes.
• Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.
• Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.
• Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.