Restaurant Style Chicken Mandi Recipe by Food Fusion

iturn0image0turn0image1turn0image2turn0image5Food Fusion offers a delectable **Restaurant Style Chicken Mandi** recipe, bringing the rich flavors of this traditional Yemeni dish to your kitchen. Mandi is a fragrant rice and meat dish, renowned for its unique blend of spices and tender, flavorful meat. citeturn0search10

**Ingredients:**

*For the Chicken Marinade:*
- Chicken leg quarters
- Saffron strands soaked in hot water
- Coriander powder
- Cardamom powder
- Paprika powder
- Cumin powder
- Turmeric powder
- Black pepper powder
- Clove powder
- Salt
- Olive oil
- Ginger garlic paste

*For the Rice:*
- Basmati rice
- Cooking oil
- Sliced onion
- Sliced garlic
- Green chilies
- Sliced capsicum
- Bay leaves
- Cinnamon sticks
- Coriander seeds
- Cumin seeds
- Cloves
- Black peppercorns
- Green cardamom
- Star anise
- Chicken cube
- Water
- Salt

*For the Mandi Sauce:*
- Tomatoes
- Green chilies
- Garlic cloves
- Fresh coriander
- Salt
- Black pepper powder
- Crushed red chili
- Tomato paste
- Water

**Instructions:**

1. **Marinate the Chicken:**
- Make deep cuts in the chicken leg quarters.
- In a bowl, mix saffron water, coriander powder, cardamom powder, paprika powder, cumin powder, turmeric powder, black pepper powder, clove powder, salt, olive oil, and ginger garlic paste.
- Apply this marinade to the chicken, ensuring it's well-coated. Cover and refrigerate for at least 4 hours or overnight.

2. **Prepare the Mandi Sauce:**
- In a chopper, combine tomatoes, green chilies, garlic, fresh coriander, salt, black pepper powder, crushed red chili, tomato paste, and water. Blend until smooth and set aside.

3. **Cook the Chicken:**
- In a pot, heat cooking oil over medium flame. Add the marinated chicken and cook until golden brown on both sides. Remove and set aside.

4. **Prepare the Rice:**
- Wash and soak basmati rice for 30 minutes, then drain.
- In the same pot, add cooking oil and sauté sliced onions until light golden.
- Add sliced garlic and green chilies; sauté for a minute.
- Add sliced capsicum and mix well.
- Introduce bay leaves, cinnamon sticks, coriander seeds, cumin seeds, cloves, black peppercorns, green cardamom, star anise, and a crumbled chicken cube. Cook for 1-2 minutes.
- Add the drained rice and mix thoroughly.
- Pour in water and season with salt. Mix well.

5. **Combine and Steam (Dum):**
- Place a steamer rack over the rice in the pot. Arrange the cooked chicken pieces on the rack. Brush with any remaining marinade.
- Cover the pot with aluminum foil and a tight-fitting lid. Cook on high flame for 4-5 minutes to build up steam, then reduce to low flame and steam (dum) for 20-25 minutes.

6. **Serve:**
- Garnish with blanched almonds and fresh coriander. Serve hot with the prepared mandi sauce.

For a visual guide and detailed steps, you can watch Food Fusion's video tutorial:

[Restaurant Style Chicken Mandi Recipe by Food Fusion](https://www.youtube.com/watch?v=zVSGabEbDJ8)

This recipe brings the authentic taste of Chicken Mandi to your table, perfect for special occasions or a delightful family meal.