Smoked Chicken Mandi with Fresh Tomato Salsa

There’s something deeply satisfying about a one-pot dish where every element builds on the last. In this classic Mandi recipe, we gently poach tender chicken thighs in a heavily spiced, aromatic broth, pan-fry them for that perfect golden-crisp skin, and then use that rich stock to cook fragrant basmati rice. To top it off, a quick charcoal smoke gives the entire dish that signature restaurant-style finish, balanced perfectly by a bright, zingy tomato salsa.

Aromatic chicken mandi, featuring tender golden chicken on a bed of spiced rice, garnished with crunchy almonds and fresh herbs.

Ingredients

For the Chicken & Spiced Stock

• 3 tbsp neutral cooking oil

• 5 green cardamom pods

• 5 whole cloves

• 1 dried bay leaf

• 1 cup yellow onion, thinly sliced

• 1 tbsp garlic paste

• 1 tbsp ginger paste

• 1 tbsp ground coriander

• ½ tsp ground turmeric

• ¼ tsp red chili powder

• ¼ tsp roasted ground cumin

• Just under ½ tsp freshly grated nutmeg

• 2 medium tomatoes, chopped

• 1 ½ tsp kosher salt (plus more to taste)

• 5 bone-in, skin-on chicken thighs

• 5 cups hot water

For the Fresh Tomato Salsa

• 3 medium tomatoes, cut into wedges

• 1 medium red onion, roughly chopped

• 2 green chiles

• ¼ green bell pepper (optional)

• 1 handful fresh coriander (cilantro) leaves

• 3 large garlic cloves

• Juice of ½ lemon

• Kosher salt, to taste

For the Fragrant Rice, Crisp Chicken & Garnish

• 2 tbsp ghee, divided (plus an extra splash for frying chicken)

• 1 tbsp raisins (kismish)

• 1 tbsp raw cashews

• 1 tbsp sliced almonds

• 1 tbsp pistachios

• 1 medium carrot, shredded

• 3 cups long-grain Basmati rice, rinsed and soaked for 30 minutes

• Reserved chicken stock + hot water (to equal 6 cups total liquid)

• 1 piece natural lump charcoal + a small heat-safe metal bowl or foil cup

https://youtu.be/MmgSOXAs3s4

Preparation

Step 1: Poach the Chicken & Build the Stock

1. Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the cardamom pods, cloves, and bay leaf, blooming them until fragrant (about 30 seconds).

2. Add the sliced onion and sauté for 2 to 3 minutes until soft and translucent. Stir in the garlic paste and ginger paste, cooking for 30 to 40 seconds until the raw aroma disappears.

3. Lower the heat slightly and add the coriander powder, turmeric, red chili, and roasted cumin. Splash in a tablespoon of water so the spices do not scorch. Stir in the nutmeg (aim for just under ½ tsp) and mix well.

4. Add the chopped tomatoes and 1 ½ tsp salt. Cook down until the tomatoes soften into a thick paste.

5. Nestled the chicken thighs into the aromatics, tossing to coat. Pour in 5 cups of hot water and bring everything to a rolling boil. Reduce the heat to low, cover with a tight-fitting lid, and let simmer for 30 minutes until the chicken is tender.

Step 2: Pulse the Salsa

1. While the chicken simmers, combine the tomatoes, red onion, green chiles, green bell pepper (if using), coriander, garlic, lemon juice, and salt in a food processor.

2. Pulse several times until we reach a textured, finely chopped salsa consistency—we want a bright pulse, not a smooth puree.

3. Transfer to a bowl, taste for seasoning, and set aside.

Step 3: Strain the Stock & Fry the Garnishes

1. Transfer the cooked chicken thighs to a plate and set aside.

2. Strain the hot cooking liquid through a fine-mesh sieve into a large liquid measuring cup, pressing firmly on the solids with a spatula to extract every bit of rich flavor. Discard the spent whole spices and vegetable solids.

3. Wipe out the main pot. Melt 1 tbsp ghee over medium heat and toss in the raisins, cashews, almonds, and pistachios. Fry until golden and fragrant (about 1–2 minutes), then scoop them out and set aside for garnish.

4. Add the remaining 1 tbsp ghee to the pot. Stir in the shredded carrot and sauté for 2 to 3 minutes until tender.

Step 4: Cook the Rice & Crisp the Chicken

1. Add the soaked and drained Basmati rice into the pot with the carrots, stirring gently to coat the grains in ghee.

2. Check the strained chicken stock volume. We need 6 total cups of liquid for 3 cups of rice (a 1:2 ratio). If we have 2 ½ cups of stock, add 3 ½ cups of hot water; if we have 3 cups of stock, add 3 cups of hot water. Pour the liquid over the rice.

3. Taste the liquid—it should taste pleasantly salty, almost like seawater. Adjust with extra salt as needed so the cooked rice isn't bland.

4. Bring to a boil over medium-high heat. Once the liquid reduces and the surface of the rice starts peeking through the bubbling water, lower the heat to the lowest setting. Cover tightly and cook undisturbed for 15 minutes.

5. Crisp the Chicken: While the rice cooks, heat a separate frying pan over medium-high heat with a splash of oil or ghee. Place the poached chicken thighs skin-side down and sear for 3 to 4 minutes until the skin turns golden brown and beautifully crispy. Flip briefly to warm through, then remove from heat.

Step 5: Smoke, Garnish & Serve

1. Heat a small piece of lump charcoal directly over an open flame until red-hot.

2. Uncover the cooked rice and gently arrange the crispy chicken thighs on top.

3. Create a small well in the center of the dish and place a small heat-safe metal bowl (or a shaped piece of aluminum foil) into it. Using tongs, carefully place the glowing charcoal into the metal dish.

4. Drizzle a teaspoon of ghee directly over the hot charcoal. As soon as it begins to billow sweet smoke, cover the pot immediately with the lid and allow it to infuse for 2 minutes.

5. Remove the charcoal cup and discard it safely. Garnish the Mandi with the fried dried fruits and nuts, along with a sprinkle of fresh coriander.

Serve hot straight from the pot with the chilled tomato salsa on the side.