Chicken Mandi Recipe

Chicken Mandi Recipe

Chicken Mandi is a tantalizingly aromatic and flavorsome Arabian dish that takes your taste buds on a captivating culinary journey.

This traditional recipe hails from the Arabian Peninsula, particularly Yemen, and is renowned for its unique blend of spices, fragrant rice, and tender, succulent chicken.

The dish is a feast for both the senses and the soul, as it combines a harmonious medley of spices and slow-cooked chicken that results in a rich, tantalizing flavor.

Whether you’re a seasoned enthusiast of Middle Eastern cuisine or a curious food explorer looking to savor new flavors, Chicken Mandi is a delightful dish that promises a delightful gastronomic adventure.

Also Check: Easy Rice Recipes

Homemade Chicken Mandi Recipe

Cuisine: Arabic
Author: Hamna Munir
Prep time: 2 hours
Cook time: 45 mins
Total time: 2 hours 45 mins
Serves: 6


For Chicken

  • Chicken 1 kg (big pieces)
  • Tikka Ma’s ala/Tandoori masala/ Bihari kabab Masala 4 tbsp
  • Ginger garlic paste 2 tbsp
  • Yogurt 1/2 cup
  • Lemon juice 4 tsp
  • Salt 1 tbsp
  • Red food color a pinch
  • Oil 1/2 cup

Mandi Masala

  • Cinnamon 2 pieces
  • Small cardamom 4
  • Few peppercorns
  • Cloves 2-3
  • Bay leaf 1
  • Whole red chilies 2-3

For Rice

  • Rice 4 cups (soaked)
  • Oil 3/4 cup
  • Onion sliced 1 medium
  • 1 big cardamom, 2 small cardamoms, cinnamon stick
  • Crushed garlic 2 tsp
  • Garam masala powder 2 tsp
  • Chicken cube (2 cubes)
  • Salt (1 tbsp, adjust accordingly)
  • Saffron few threads
  • Green cardamom powder 1 tsp
  • Chicken stock as required

For Red Chatni

  • Tomatoes 2 medium
  • Coriander leaves 2 tbsp
  • Green chili small 1
  • Salt to taste
  • Garlic pods 2
  • Cumin seeds 1 tsp
  • Lemon juice 1 tbsp


  1. Grind mandi masala spices and keep them aside.
  2. Marinate chicken with all ingredients except oil and 4 tbsp mandi masala for a minimum 1-hour maximum of as much as you want.
  3. Heat oil in a pan or pot put the chicken and cook till tender on medium heat.
  4. Change sides from time to time to give good color.
  5. Remove from heat and make sure there is no water remaining (as yogurt will leave some water, so you have to keep checking the flame, the chicken should be dried).
  6. 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 (just enough that about an inch is above the rice).
  7. 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.
  8. Blend all chatni ingredients in a blender, add a little water if desired
  9. Spread rice in a dish, put the chicken on top, and serve with chutney and salad.

Image Courtesy: Shumaila Siddiqui