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Explore Pakistani Style Chicken Mandi Recipe By Asad Memon - Food Fusion with 552,453 views, 7,271 likes, and 218 comments. Experience the impact of this video content that has captured audience attention.

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: https://facebook.com/foodfusionpk Instagram: https://instagram.com/foodfusionpk Twitter: https://twitter.com/foodfusionpk Also follow for healthy food & kids' special recipes. Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion Food Fusion Kids⭕ https://www.youtube.com/@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!

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