Chicken mandi

How fast time flies and its just like we had a get together yesterday!which we actually enjoyed last sunday . I didnt feel like cooking today and every time this feeling seeps in me ... i land up in the kitchen making an elaborate and a quick meal for all. Aj wanted fish and i wanted to make chicken mandi !. A recipe i wanted to make for ages . We always order for it . So why bother cook at home . But after settling back home .i craved for this recipe . And it all happened one night .My uncle happened to visit india and he said he got new recipe for mandi .

My uncle who is also a great cook in the kitchen delivered us a casserole filled with mandi . And i was all wow for it. ! It tasted perfect . We usually want lots of masala for our biryani but mandi rice is full of flavour that we can just enjoy it as it is.

Ingredients

For the marination
 1 kilo chicken
1 tablespoon ginger garlic paste
3 tablespoon chicken masala
1/2 teaspoon  turmeric powder
2 tablespoon curd
1 teaspoon vinegar
2 tablespoon pepper powder
Salt to taste

For the masala

1 kilo ripe tomato , skinned off and paste.
4 big onions
5 green chillie slit
1 teaspoon ginger garlic crushed
1 cup corriander leaves
1 teaspoon mint
A handful curry leaves

For rice 

4 cups rice wash and drain.
Whole garam masala 2 each . ( cardamom , cloves, cinnamon bay leaf )
1/4 cup  oil and ghee

Method 

Soak the washed rice . Marinate the chicken for an hour with the ingredients mentioned above.
Shallow fry the chicken in oil . Cover and cook till done . You can roast a little. Keep aside.
Heat the ghee and oil .
Add the whole garam masala  and ginger garlic paste.  Saute till raw smell disappears.
Add the onions. Saute till wilted.
Add the tomato paste .. i got 3 cups.
Boil and add 5 cups water .
Add the rice  and salt . Boil .
Now add the green chillies . I added 10 green chilies . For the extra spice .
Cover and cook till done . Keep a check on the rice to cook evenly.
Once done add the herbs and place roasted chicken on top .
 Steam for another 5 minutes .
The flavours of the chicken masala and the oil , it was roasted in ,melts through  the rice .
Have it hot .