Emirates Food Channel
Chicken Mandi
Executive Sous Chef
The only thing I like better than talking about food is cooking it
Ingredients
Nutrition
Instructions
- Marinate skinless chicken thigh (288gm) with saffron diluted in water with orange colour (4ml), add smoke water (2ml), turmeric powder (4gm), clove powder (1gm), coriander powder (1gm), black pepper powder (1gm), some cooking oil (10ml) and salt (3gm), marinate all the ingredients and cook the chicken in the oven at 220 °C for 10 minutes
- Add cooking oil in a pot (10ml), add chopped onions (30gm), chopped garlic (10gm), chopped coriander (5gm), chopped tomatoes (80gm), tomato paste (30gm), tomato pronto; add turmeric powder (4gm), chicken stock powder (6gm), coriander powder (1gm), black pepper powder (1gm), smoke water (2ml) and some salt (5gm); mix all the ingredients, let them simmer for 10 minutes
- Add water (200ml) and corn starch diluted in water (5ml) and mix
- Cool with foil and cook on medium heat for 10 minutes
- Add cooking oil to a pot (15ml), add Emirati ghee (5gm), whole cinnamon (1gm), whole cardamom (1gm), whole clove (1gm), add chopped onion (30gm), some turmeric powder (4gm), some cardamom powder (1gm), chicken stock powder (5gm) and finally add the rice (200gm); mix all the ingredients together
- Add smoke water (2ml) and cover the rice with water (350ml); mix again, add salt (6gm), cover with foil and let it cook for 10 minutes
- Uncover the pot, add saffron diluted in water with orange colour (5ml), add smoke water (2ml), cardamom powder (1gm) and Emirati ghee (5gm); cover with foil and cook for 10 minutes on low heat