Yemeni Style Smokey Chicken Mandi
Ingredients Smokey Chicken:
1. Prepare Mandi Sauce:
- -Namak (Salt) ¼ tsp or to taste
- -Kali mirch powder (Black pepper powder) ¼ tsp
- -Lal mirch (Red chilli) crushed ¼ tsp
- -Tomato paste 1 & ½ tbs
- -Water ¼ Cup
- -Tamatar (Tomatoes) 3 medium
- -Hari mirch (Green chilli) 2
- -Lehsan (Garlic) cloves 2
- -Hara dhania (Fresh coriander) 1-2 tbs
2. Prepare Mandi Chicken:
- -Kali mirch powder (Black pepper powder) ½ tbs
- -Laung powder (Clove powder) ¼ tsp
- -Namak (Salt) ½ tbs or to taste
- -Olive oil 3 tbs
- -Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- -Cooking oil ¼ Cup
- -Chicken leg quarters 4 pieces
- -Zafran (Saffron strands) ½ tsp
- -Hot water 2-3 tbs
- -Dhania powder (Coriander powder) 1 & ½ tbs
- -Elaichi powder (Cardamom powder) ½ tsp
- -Paprika powder ½ tbs
- -Zeera powder (Cumin powder) 1 & ½ tbs
- -Haldi powder (Turmeric powder) ¼ tsp
3. Prepare Mandi Rice:
- -Hari elaichi (Green cardamom) 3-4
- -Badiyan ka phool (Star anise) 1
- -Chicken cube 1
- -Water 4 Cups or as required
- -Namak (Salt) 1 tbs or to taste
- -Koyla (Charcoal) for smoke
- -Badam (Almonds) blanched & peeled
- -Hara dhania (Fresh coriander) chopped
- -Falak Extreme Basmati Rice 500g
- -Cooking oil 3-4 tbs
- -Pyaz (Onion) sliced 1 medium
- -Lehsan (Garlic) sliced 1 tbs
- -Hari mirch (Green chillies) 5-6
- -Shimla mirch (Capsicum) sliced 1 small
- -Tez patta (Bay leaves) 2
- -Darchini (Cinnamon sticks) 2
- -Sabut dhania (Coriander seeds) ½ tbs
- -Zeera (Cumin seeds) 1 tsp
- -Laung (Cloves) 4-5
- -Sabut kali mirch (Black peppercorns) ½ tsp
Directions:
1. Prepare Mandi Sauce:
- -In a chopper, add tomatoes,green chilli, garlic,fresh coriander, salt,black pepper powder, red chilli crushed, tomato paste & water, chop well & set aside.
2. Prepare Mandi Chicken:
- -Make deep cuts on both sides of chicken pieces with the help of a knife & set aside.
- -In a small bowl, add saffron, and hot water, mix well & set aside.
- -In a bowl, add coriander powder,cardamom powder, paprika powder, cumin powder,turmeric powder, black pepper powder, clove powder, salt, olive oil, ginger garlic paste, saffron water & whisk well.
- -Add chicken pieces & rub evenly, cover & marinate for 4 hours or overnight in the refrigerator.
- -In a pot, add cooking oil, and marinated chicken, apply the remaining marinade & cook on medium flame from both sides until golden brown, take out chicken pieces & set them aside.
3. Prepare Mandi Rice:
- -In a bowl, add basmati rice, and water, wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.
- -In the same pot, add cooking oil, and onion & fry until lightly golden.
- -Add garlic, and green chillies & sauté for a minute.
- -Add capsicum & mix well.
- -Add bay leaves, cinnamon sticks, coriander seeds, cumin seeds, cloves, black peppercorns, green cardamom, star anise, and chicken cube, mix well & cook for 1-2 minutes.
- -Add strain & soaked rice & mix well.
- -Turn off the flame, add water, and salt & mix well.
- -Place the steamer on top of the pot & add cooked chicken pieces, apply the remaining marinade with the help of a brush, and cover with aluminium foil & lid.
- -Turn on the flame & cook on high flame for 4-5 minutes to build up steam than steam cook on low flame for 20-25 minutes.
- -Give coal smoke for 2 minutes.
- -Garnish with almonds, and fresh coriander & serve chicken mandi with mandi rice & sauce!