Salt, Whole Red Chilli, Cumin, Fennel, Cinnamon, Clove, Bay Leaf, Nutmeg, Star Anise, Mace, Cardamom, Black Lemon.
For the Marinade
1 kg Chicken (cleaned and cut)
1 packet of SSK Chicken Mandi Masala
2 tbsp Ginger-Garlic Paste
Salt (as needed)
Instructions
Step 1: Marination
Take 1 kg chicken in a large bowl.
Add 2 tbsp ginger-garlic paste, 1 packet SSK Chicken Mandi Masala, and salt as required.
Mix well to coat evenly and marinate for 1 hour.
Step 2: Cooking
Heat oil in a pan and fry the marinated chicken until golden brown. (Optional: Bake or grill for a smoky flavor.)
Step 3: Serve
Serve with fragrant mandi rice. Garnish with fried onions and lemon wedges.
Mandi Rice Preparation
3 tbsp Fried Chopped Onions
2 tbsp Whole Coriander Seeds
2 tbsp Ginger-Garlic Paste
2 Green Chilies
2 tbsp Tomato Paste
1 packet SSK Mandi Rice Masala
1 Chicken Stock Cube (optional, 20g)
1 kg Basmati Rice (washed & soaked 30 min)
1½ litre Chicken Stock or Water
Salt to taste
Method: Sauté onions, coriander seeds, ginger-garlic paste, and green chilies. Add tomato paste, then mandi rice masala and stock cube. Stir, add rice and stock, bring to a boil, reduce heat, cover and cook until rice is fluffy.