Mandi Masala:- cinnamon 1tbsp, cloves 1/2 tsp, green cardamon 6, dry ginger 1 inch, blackpepper corns 1tsp, zeera 1tsp, coriander seeds 1tbsp, half pod maze dry roast and grind to fine powder
Chicken 1.5 kg apply crushed saffron to the chicken pieces, salt to taste, 1/2 turmeric powder, 1tbsp mandi masala, 1/4 cup vinegar, 1tbsp olive oil marinate for 2 hours or overnight.
Tandoori Chicken:-red chilli powder, vinegar, blackpepper powder, cumin powder, tandoori masala, red color, oil, salt.
750 gms of rice basmati wash and soak for 2 hrs
Steam marinated chicken pour 5 & 1/2 glass of water in steamer cover and cook for 25 mins on one side and other side for 20 mins
Rice Cooking :- heat 2 tbsp of ghee, 1/2 cup oil, fry one sliced onion, 1tbsp green chilli paste, 1/2 cup tomato puree 1 & 1/2 tbsp mandi masala fry well salt as per taste add chicken stock ( steam chicken water ) boil add soaked rice, 1/4 tsp saffron after water dries keep on dum lower the flame & cook for 10-15 min with lid covered
In a pan add 1tbsp oil and 1tbsp butter fry chicken pieces on high flame untill light golden spots
On one fried chicken piece apply coriander leaves and fresh cream
Place the chicken peices over mandi heat charcoal and smoke
For serving put rice on a plate and sprinkle fried onion keep chicken piece onion rings
Mandi Chutney:- 1 handfull coriander leaves, 3 medium tomato, 2 green chillies, 1tbsp lemon juice, 1tsp salt, 2 cloves garlic blend it chutney is ready
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