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Chicken Mandi

Updated: Oct 16, 2020

This Chicken Mandi dish is fully packed with flavors of the perfect blend of spices. Serving it along with raita will offer the most amazingly delightful meal!


Mandi Spice Mix

1 ½ tbsp coriander

10-12 black pepper

1 tbsp cumin

4 cardamom

7 cloves

2 small cinnamon sticks

1 tsp salt

½ tsp turmeric

¼ tsp nutmeg

Mandi Paste

2 tbsp mandi spice

1 tsp lime juice

½ tsp ginger powder

½ tsp red chili

2 tbsp cooking oil

Chicken & Rice

3 chicken pieces

4 ½ cups water

2 tbsp cooking oil

2 tbsp butter

3 tbsp cashews

3 tbsp almonds

2 tbsp raisins

3 tbsp onion

1 tsp garlic-ginger paste

1 tbsp mandi spice mix

1 tsp salt

2 cups-soaked basmati rice


1. Prepare mandi spice mix by blending coriander, black peppercorn, cumin, cardamom, cloves, cinnamon sticks, salt, turmeric, and nutmeg

2. Take a little bit of mandi spice mix and add lime juice, ginger powder, red chili, and cooking oil

3. Marinate the chicken with the mandi paste

4. Steam the marinated chicken pieces for 30 minutes on medium heat

5. Check the internal temperature

6. Fry the chicken for 2-3 minutes on each side

7. Using a large pot, add cooking oil, butter, cashews, almonds, raisins and stir

8. Strain out the nuts and raisins to use for later

9. Add sliced onions to the pot and fry until brown

10. Stir in mandi spice mix along with garlic ginger paste and salt

11. Pour reserved stock collected from steaming chicken the earlier

12. Bring to a bowl and add soaked rice and saffron water

13. Once the rice has been cooked, add the nuts, raisins, and chicken pieces

14. Cover with lid and cook for 15 minutes on low heat

15. Add charcoal with ghee in a small steel bowl and cook the dish for 1 minute with the lid on

16. Ready to Enjoy!


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