Food Diaries Recipe | 01 April 2023 | Yameni Style Smoky Chicken Mandi & Chicken Cutlets | Zarnak Sidhwa

Directions

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.
Prepare Mandi Chicken:
-Make deep cuts on both sides of chicken pieces with the help of knife & set aside.
-In a small bowl,add saffron,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 refrigerator.
-In a pot,add cooking oil,marinated chicken,apply remaining marinade & cook on medium flame from both sides until golden brown,take out chicken pieces & set them aside.
Prepare Mandi Rice:
-In a bowl,add basmati rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.
-In the same pot,add cooking oil,onion & fry until light golden.
-Add garlic,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,chicken cube,mix well & cook for 1-2 minutes.
-Add strain & soaked rice & mix well.
-Turn off the flame,add water,salt & mix well.
-Place steamer on top of the pot & add cooked chicken pieces,apply remaining marinade with the help of brush,cover with aluminum foil & lid.
-Turn on the flame & cook on high flame for 4-5 minutes to build up steam then steam cook on low flame for 20-25 minutes.
-Give coal smoke for 2 minutes.
-Garnish with almonds,fresh coriander & serve chicken mandi with mandi rice & sauce!

Method
Boil chicken until completely cooked. Cool the chicken and mince it in a food processor. Add onions, chili, garam masala, ginger garlic paste, salt, red chili powder, turmeric and coriander leaves. Mix all together and add flour little by little only as needed. Knead the mixture to a dough without adding water. Onions release moisture and bind the mixture well. Make 8 to 9 patties. Make a batter using flour and very little salt or beat an egg with salt. Dip the patty in batter or egg and then immediately in the bread crumbs. Refrigerate if time permits. Heat a pan with oil. Shallow fry till done. Serve hot with ketchup or green chutney.