Chicken Mandi

STEP I – Par Boil
Ingredients
1 kg whole Chicken (can be with skin – optional)
3 Liter Water
3 Tablespoon Salt
¼ teaspoon Yellow food color (food color should be enough to give color to the chicken)

Preparation

  1. Pour the water in a stock pan. Mix salt and yellow food color in water. Put the water on stove for boiling.
  2. When the water is little above than room temperature, include chick in it.
  3. Boil the chicken for 15-20 minutes, until it is properly boiled.
  4. Remove the chicken from the water and put it aside for cool down.

STEP II – Marinade
Ingredients
Boiled Chicken
1 teaspoon Crushed Black Pepper
3 Tablespoon Lemon Juice / vinegar
2 teaspoon Ginger Garlic Paste
1 teaspoon Paprika Powder
½ teaspoon Salt
¼ cup Olive Oil
A pinch of yellow food color
¼ teaspoon Cumin Seeds

Preparation

  1. Place deep cuts on chicken at the distance of one inch at all sides.
  2. Mix all the ingredients well and prepare the paste.
  3. Marinade the chicken.
  4. Pre-heat the oven. Put the chicken in a tray and put it in oven for baking (without covering).
  5. When one side of the chicken is cooked, change the sides.
  6. Apply the released juices of chicken with the help of a brush on the other side of chicken.
  7. Cover the chicken with aluminum foil or a cover and bake until the chicken is ready.
  8. (Optional Step): Coat the chicken with Chili garlic sauce before serving.
Water with food color for par boiling
Water with food color for par boiling
Par Boiling Chicken
Par Boiling Chicken
Marinade
Marinade
Boiled Chicken with deep cuts
Boiled Chicken with deep cuts
Marinated Chicken
Marinated Chicken
Baked Chicken Mandi
Baked Chicken Mandi
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