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Mandi Chicken

Chicken Mandi is an aromatic and delicious Yemeni dish. Here's the easiest method to make it at home.


For Mandi masala

  • 2 tbsp Cumin seeds

  • 1 tbsp Coriander seeds

  • 6 Cardamom

  • 3 small Cinnamon sticks

  • 8 Cloves

  • 1 tbsp Peppercorns

  • 3 bay leaves

  • 1/2 tsp Nutmeg powder

For marinating Chicken
  • 2 tbsp Lemon juice

  • 2 tbsp Olive oil

  • Salt to taste

  • 4 full Chicken legs

  • 2 tbsp mandi masala

For Mandi rice
  • 2 cups Basmati rice

  • 2 tbsp Ghee

  • 2 tbsp Mandi masala

  • 1/4 cup Fried onions

  • 2 tbsp Chopped Cilantro

For Mandi chutney
  • 1 Tomato, chopped

  • 1/2 cup Coriander, chopped

  • 1/2 cup Mint, chopped

  • 6 Green chilies

  • 4 tbsp Lemon juice

  • 1 tsp Black pepper powder

  • 1/4 tsp Cumin powder

  • 2 Garlic cloves

  • Salt to taste


For Mandi masala

  • To make mandi masala, dry roast cumin seeds, coriander seeds, cardamom, cinnamon sticks, cloves, black peppercorns, bay leaves on low heat for 4-6 minutes.

  • Blend it into a fine powder along with nutmeg powder. Keep it aside.

For Mandi Chicken

  • Marinate chicken with salt, lemon juice, mandi masala and olive oil for atleast 30 minutes.

  • Place a steaming rack in a pot, place the marinated chicken on the steaming rack.

  • Close the pot with a lid and steam the chicken for 10 minutes on high flame and 30-35 minutes on low flame.

  • Remove the chicken when cooked through and roast on high flame for 5 minutes in a separate pan. Reserve the chicken stock for later use.

For Mandi chutney

  • Blend all the chutney ingredients into a smooth paste.

For Mandi rice

  • Wash and soak basmati rice for at least 20 minutes.

  • Heat ghee in a large pan, add Mandi masala, drained basmati rice and salt to taste. Stir continuously for 2-3 minutes.

  • Add 3 cups chicken stock, stir gently, cover and cook until the rice is cooked well.

  • Garnish with saffron water, fried onions and cilantro. Turn off the flame.

  • Place the mandi chicken on the rice. Place a small bowl with hot burning charcoal.

  • Pour 1 tsp Ghee over the coal and place the lid tightly. Let it sit for 15 to 20 minutes.

  • To serve, spread rice onto a large serving tray and place the mandi chicken on the top.

  • Serve with Mandi chutney.

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