✨ Comprehensive Introduction of Chicken Mandi
Chicken Mandi is a flavorful and aromatic rice and meat dish that hails from Yemen and has become a favorite across the Middle East and South Asia. What sets mandi apart is its unique blend of Arabic spices, slow-cooked meat, and smoky aroma, all served over fragrant basmati rice.
This easy homemade version uses simple ingredients while staying true to its signature taste and presentation. You’ll marinate juicy chicken in Mandi spice, cook it over spiced rice, and infuse the whole dish with a traditional charcoal smoke for that authentic touch.
✅ Quick Recipe Overview of Chicken Mandi
| Prep Time | Cook Time | Marination Time | Total Time | Servings | Flavor Level |
| 20 mins | 45 mins | 1 hr (min) | 2 hrs+ | 4–5 | Smoky & spiced |
🧾 Ingredients of Chicken Mandi
For the chicken marinade:
• One kilogram of chicken, chopped into quarters or half
• 2 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp Mandi spice mix (see below)
• Salt to taste
• 2 tbsp oil
For the Mandi Spice Mix (Hawaij):
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• ½ tsp cardamom powder
• ½ tsp turmeric
• ½ tsp black pepper
• ½ tsp smoked paprika
For the Rice:
• Two cups of basmati rice, rinsed and steeped for half an hour
• 1 large onion, sliced
• 2–3 green chilies (optional)
• 1 cinnamon stick
• 3 cloves
• 2 green cardamoms
• 1 bay leaf
• ½ tsp turmeric
• 1 chicken stock cube (optional)
• 3 cups water
• Salt to taste
• 2 tbsp oil or ghee
👩🍳 Detailed Instructions of Chicken Mandi
1. Marinate the Chicken
• Combine the chicken pieces with all of the marinade ingredients.
• Cover and refrigerate for at least 1 hour or overnight for deeper flavor.
2. Prepare the Rice Base
• Heat ghee or oil in a big pot. Add the whole spices (cinnamon, bay leaf, cloves, and cardamom) and cook for
one minute.
• Add onions and cook until soft and lightly golden.
• Add soaked rice, turmeric, and salt. Stir for a couple of minutes.
• Pour in water and add a stock cube if using. Bring to boil, then simmer and cook rice until 90% done. Set aside.
3. Cook the Chicken
• Preheat oven to 200°C (400°F).
• The marinated chicken should be cooked through and golden brown after 30 to 35 minutes of roasting on a
baking pan. Broil in the last 5 minutes for crispier skin.
• Alternatively, cook on the stovetop in a covered pan with a splash of water until tender and slightly charred.
4. Assemble Mandi
• Layer the cooked rice in a heavy-bottomed pot or large pan.
• Place roasted chicken pieces on top.
5. Add the Signature Smoke
• A tiny bit of charcoal should be heated until it is red hot.
• Place a piece of foil in the center of the pot over the rice.
• Carefully place the hot charcoal on the foil and drizzle a bit of oil or ghee on it to release smoke.
• Cover the pot immediately with a tight lid and let it sit for 5–7 minutes to absorb the smoke.
🍽 Serving Suggestions of Chicken Mandi
• Serve hot with green chutney, garlic sauce, or yogurt raita.
• For added flair, garnish with roasted nuts, raisins, and fried onions.
• Add a simple cucumber and tomato salad on the side for freshness.
🧪 Nutritional Info (Per Serving—Approx.)
| Nutrient | Amount |
| Calories | 480–520 kcal |
| Protein | 35g |
| Carbohydrates | 40g |
| Fat | 22g |
| Sodium | Moderate |
💭 Final Thoughts
Chicken Mandi brings together everything you want in a meal—tender spiced meat, fragrant rice, and that incredible authentic smoky flavor. It’s easier than it looks and tastes like a celebration on a plate. Make it once, and it’s bound to become a family favorite.
