Chicken Tandoori Mandi-half Recipe
Make Chicken Tandoori Mandi-half Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For chicken and marinade
For mandi rice and aromatics
For finishing and garnish
Method
For chicken and marinade
Prepare and marinate chicken
Clean and pat dry the whole chicken. Spatchcock or cut into halves (this recipe is half mandi-style: use half of a whole chicken or a small whole chicken split). Make several deep slits in the breast and thighs so marinade penetrates.
In a large bowl, combine yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, ground coriander, ground cumin, paprika, turmeric, garam masala, red chili powder, salt, mustard oil and white vinegar. Mix into a smooth, thick marinade.
Rub the marinade thoroughly into the chicken, pushing into the slits and cavities. Ensure an even coating over the skin and under skin where possible. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
When ready to cook, remove chicken from fridge 30 minutes before cooking to bring toward room temperature.
Roast/Grill the tandoori chicken
Preheat oven to 220°C (430°F) with the rack in upper third, or preheat a barbecue/grill to medium-high. Place the marinated chicken on a baking tray lined with foil and a rack, or directly on the grill. Roast for 25–35 minutes until skin is charred in spots and internal temperature in thickest part reaches 74°C (165°F). If using an oven, broil for the last 3–5 minutes to get charred edges. Let chicken rest 8–10 minutes before finishing.
For mandi rice and aromatics
Prepare rice
Rinse basmati rice under cold water until water runs clear. Soak rice in water for 20–30 minutes; drain well.
In a heavy-bottomed pot, heat ghee (or oil) over medium heat. Add whole spices: peppercorns, cardamom, cloves, cinnamon stick, bay leaves and star anise. Fry for 30–45 seconds until fragrant.
Add the drained rice and toss gently for 1–2 minutes to coat grains in ghee and toast lightly with the spices.
Pour in chicken stock (or water) and add salt. Bring to a vigorous boil uncovered, then reduce heat to maintain a gentle simmer. Cover tightly with a lid and cook for 10–12 minutes, or until rice is just cooked and liquid is absorbed. Turn off heat and let rice rest, covered, for 5–7 minutes. Fluff gently with a fork.
Optional smoke (authentic mandi aroma)
If you want a smoky mandi aroma, heat a small piece of charcoal until red hot. Place a small metal cup or foil cup in the center of the rice pot (on top of the rice), put the hot charcoal in the cup and drizzle 1/2 tsp ghee on it; immediately cover the pot tightly to trap smoke for 5 minutes. Remove charcoal and discard. Alternatively, use a few drops of liquid smoke.
For assembly and garnish
If serving half chicken mandi-style, place a layer of rice on the serving platter. Position the roasted tandoori chicken on top of the rice or beside it, allowing some of the tandoori drippings to soak into the rice.