Chicken Mandi Recipe
Ingredients
For Chicken Marinade:
Chicken – 1 kg (cut into medium pieces, with skin if preferred)
Yogurt – ½ cup
Lemon juice – 1 tbsp
Ginger-garlic paste – 1 tbsp
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Garam masala – 1 tsp
Mandi spice powder – 2 tsp (see below)
Salt – to taste
Oil – 2 tbsp
For Mandi Masala (Spice Mix):
Dry roast and grind:
Green cardamom – 4
Cloves – 4
Cinnamon stick – 1 inch
Black peppercorns – 1 tsp
Cumin seeds – 1 tsp
Coriander seeds – 1½ tsp
Bay leaf – 1 small piece
(Grind into a fine powder.)
For Rice:
Basmati rice – 2 cups (soaked 30 mins)
Ghee or oil – 3 tbsp
Onion – 1 large (sliced)
Green chillies – 2 (slit)
Mandi masala – 1 tsp
Salt – to taste
Water or chicken stock – 4 cups
Saffron – a few strands soaked in 2 tbsp warm milk (optional)
For Smoky Flavour:
Charcoal – 1 small piece
Ghee – ½ tsp
Method
Step 1: Marinate the Chicken
Mix all marinade ingredients and coat the chicken well.
Rest for at least 1 hour (preferably overnight).
Step 2: Prepare the Rice
Heat ghee or oil in a large pot.
Add sliced onions and sauté until golden brown.
Add green chillies and mandi masala; sauté for a few seconds.
Pour in water or chicken stock and bring to a boil. Add salt.
Add soaked rice, mix gently, and cook until 80% done.
Step 3: Cook the Chicken
Preheat oven to 200°C (or heat a grill pan).
Arrange the marinated chicken on a baking tray and roast/grill for 20–25 minutes until cooked and slightly charred.
(You can also pan-fry on low flame till done.)
Step 4: Assemble the Mandi
Place the cooked chicken pieces on top of the rice.
Cover the pot with a tight lid and steam on very low flame for 10–15 minutes (dum).
Step 5: Add the Smoky Touch
Heat a piece of charcoal until red hot.
Place a small steel bowl inside the mandi pot, put the charcoal in it, pour a little ghee on top, and quickly cover the lid to trap the smoke.
Let it sit for 5–7 minutes, then remove the charcoal.
Serve With
Mandi chutney (tomato–chilli–garlic sauce)
Sliced onions and lemon wedges
