Arabian Chicken Mandi at Home

Chicken Mandi with Tomato Chutney & Thums Up Mojito - Fresh Byte Kitchen

Ingredients

For Mandi Masala:
Coriander Seeds – 3 tbsp
Cumin Seeds – 1 tbsp
Fennel Seeds – 1 tbsp
Black Peppercorns – 1 tsp
Green Cardamom – 9
Cloves – 20–25
Black Cardamom – 4
Cinnamon Sticks – 4
Mace (Javatri) – 1
Star Anise – 1
For Chicken & Rice:
Oil – 7–8 tbsp
Cinnamon Sticks – 3
Cardamom – 5
Cloves – 9–10
Black Peppercorns – 10–12
Onion – 600 g, chopped
Chicken – 1.5 kg
Ginger Garlic Paste – 3 tbsp
Green Chilies – 5
Tomato – 300 g, chopped
Coriander Leaves – a handful
Salt – to taste
Prepared mandi masala powder
Water – 7 cups
Lemon -1(cut into halves)
Lemon Zest – from 1 lemon
Basmati Rice – 4 cups (washed, not soaked)
For Chicken Marinade:
Red Chilli Paste – 1 tbsp
Ginger Garlic Paste – ½ tbsp
Garam Masala – 1 tbsp
Red Food Color – a pinch
For Garnishing:
Ghee – 4 tbsp
Raisins – 2 tbsp
Almonds – ¼ cup
Cashew Nuts – ¼ cup
Charcoal – 1 piece (for smoking)
Ghee – 1 tsp (for charcoal smoke)
Tomato Chutney Ingredients:
Tomatoes – 7–8
Garlic – 20 cloves
Small Onion – 1
Green Chilies – 3
Salt – to taste
Vinegar – 6 tbsp
Coriander Leaves – a handful
Thums Up Mojito Ingredients :
Lemon – 1 (cut into wedges)
Mint Leaves – 10–12
Black Salt – ½ tsp
Chaat Masala – ½ tsp
Ice Cubes – as required
Thums Up – chilled, as required

Difficulty : Medium

Serves : 8

Enjoy a flavorful Arabian-style feast with this delicious Chicken Mandi, served alongside a spicy Tomato Chutney and a refreshing Thums Up Mojito. The chicken is marinated, fried, and layered over aromatic basmati rice cooked with a homemade mandi masala. A smoky charcoal dum adds the signature mandi flavor, while crunchy nuts and raisins enhance every bite. Paired with tangy tomato chutney and an ice-cold mojito, this meal is perfect for family gatherings, special occasions, and weekend feasts. ✨ A Perfect Trio of Flavors – Chicken Mandi, Tomato Chutney & Thums Up Mojito! 🍗🍚🍅🥤✨

Cooking Steps

1
Prepare the Mandi Masala:
2
In a pan, dry roast coriander seeds, cumin seeds, fennel seeds, black peppercorns, green cardamom, cloves, black cardamom, cinnamon sticks, mace (javatri), and star anise until aromatic. Allow to cool, then grind into a fine powder and keep aside.
3
Cook the Chicken:
4
Heat oil in a large pot. Add cinnamon sticks, cardamom, cloves, and black peppercorns. Sauté for a few seconds.
5
Add chopped onions and cook until golden brown.
6
Add chicken, ginger-garlic paste, and green chilies. Mix well and cook for 5 minutes.
7
Add chopped tomatoes, coriander leaves, salt, and the prepared mandi masala powder. Mix well and cook until the tomatoes soften.
8
Pour in water, lemon (cut into halves) and lemon zest. Cover and cook until the chicken is fully cooked.
9
Remove the cooked chicken from the pot and keep aside.
10
Cook the Rice:
11
Add the washed basmati rice to the same chicken stock.
12
Do not soak the rice.
13
Cook until the rice is tender and all the liquid is absorbed.
14
Marinate the Chicken:
15
In a bowl, combine red chilli paste, ginger-garlic paste, garam masala, and red food colour. Apply the mixture evenly over the cooked chicken.
16
Fry the Chicken and Nuts:
17
Heat ghee in a pan.
18
Fry raisins until they puff up and remove.
19
In the same ghee, fry almonds and cashew nuts until golden. Remove and keep aside.
20
Place the marinated chicken in the same pan and fry until golden and slightly charred.
21
Dum and Smoking:
22
Arrange the fried chicken over the cooked rice.
23
Place the hot charcoal in a small bowl made from aluminium foil over the rice. Drizzle a little ghee on it and immediately cover the pot tightly.
24
Cook on dum for 10–15 minutes to infuse a rich smoky flavor.
25
Chicken Mandi is ready to serve!
26
Sprinkle the fried raisins, almonds, and cashew nuts on top.
27
TOMATO CHUTNEY:
28
In a mixer jar, add 7–8 tomatoes and blend until smooth.
29
Add 20 garlic cloves, 1 small onion, and 3 green chillies. Blend again until well combined.
30
Add salt to taste, 6 tbsp vinegar, and coriander leaves.
31
Blend once more until smooth and flavorful.
32
Transfer to a serving bowl.
33
Fresh and spicy Tomato Chutney is ready!
34
THUMS UP MOJITO:
35
Add lemon wedges and mint leaves to a serving glass.
36
Crush them gently using a muddler or spoon to release their flavor.
37
Add black salt and chaat masala.
38
Fill the glass with ice cubes.
39
Pour in the chilled Thums Up.
40
Stir gently until everything is well combined.
41
Refreshing Thums Up Mojito is ready to serve!
42
Serve with smoky Chicken Mandi, tangy Tomato Chutney, and a chilled Thums Up Mojito. Ready to enjoy this delicious feast!