Grind mandi masala spices and keep a side.
Marinate chicken with all ingredients except oil and 4 tbsp mandi masala for minimum 1 hour maximum as much as you want.
Heat oil in a pan or pot, put chicken and cook till tender on medium heat
Change sides time to time to give good colour.
Remove from heat and make sure there is no water remaining (as yogurt will leave some water, so you have to keep checking flame, chicken should be dried).
Put oil in a pot, add cardamom, cinnamon and onion, fry till onion gets golden, and add garlic, garam masala, and fry for a minute then add chicken stock (ju west enough that about an inch is above the rice).
Bring to boil, add soaked rice, and cook on high flame for 2 minutes then medium flame till water dries, put on dum, sprinkle green cardamom powder and saffron on top.
Blend all chutney ingredients in blender, add little water if desired
Spread rice in a dish, put chicken on top
Serve with chutney and salad..
