Chicken mandi (Oven baked)
Oven-Baked Chicken Mandi is a fragrant Middle Eastern dish featuring tender chicken marinated with Mandi Masala and saffron, cooked over aromatic rice with dried lemon and spices. It can be enhanced with a smoky flavour using charcoal or liquid smokefor an authentic taste.
Ingredients
For the Chicken Marinade:
- 3 chicken legs with thighs
- 3 tsps Mandi Masala
- Juice of half a lemon
- 1 tsp liquid smoke optional, see notes
- 1 tbsp oil or butter
- Salt to taste
- A pinch of saffron threads bloomed (soak in 1/2 tbsp water for 10–15 minutes)
For the Rice
- 2 cups basmati rice rinsed and soaked for 15 minutes
- 3 ½ cups water or chicken stock
- 1 tsp Mandi Masala
- 1 dried lemon poked
- 1 -2 green chillies
- 2 tbsps oil divided
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 3 cloves
- 2 cardamom
- 1 inch size cinnamon
- 1 yellow onion sliced
- 1 ½ tsp ginger garlic paste
- 1 Carrot julienend
- Salt to taste
- A pinch of saffron threads bloomed (soak in 3 tbsp warm water for 10–15 minutes)
Garnish (optional)
- Fresh coriander leaves
Instructions
Marinate the Chicken
- With a sharp knife,carefully make slits in the chicken.
- In a bowl, combine chicken legs, 3 tsp Mandi Masala, lemon juice, oil or butter, liquid smoke, salt and the bloomed saffron with its liquid.3 chicken legs with thighs, 3 tsps Mandi Masala, Juice of half a lemon, 1 tsp liquid smoke, 1 tbsp oil or butter, Salt to taste, A pinch of saffron threads
- Mix well to coat the chicken evenly.
- Cover and refrigerate for at least 1–2 hours or overnight for best flavour.
Prepare the Rice Aromatics
- Heat 1 tbsp oil in a heavy-bottomed pot over medium heat.2 tbsps oil
- Add cumin seeds, fennel seeds, cloves, cardamom and cinnamon stick. Sauté for 30–60 seconds until fragrant.½ tsp cumin seeds, ½ tsp fennel seeds, 3 cloves, 2 cardamom, 1 inch size cinnamon
- Stir in ginger-garlic paste and cook for 1–2 minutes until raw smell disappears.1 ½ tsp ginger garlic paste
- Add sliced onion and sauté until translucent.1 yellow onion
- Add the carrots and cook for 2 minutes.1 Carrot
Cook the Rice
- Preheat oven to 200°C.
- Drain the soaked rice and add it to the deep bottom baking tray. Add the mandi masala, oil, dried lemon, green chillies and salt to taste. Stir gently to coat with oil and spices.2 cups basmati rice, 1 tsp Mandi Masala, 1 dried lemon, 1 -2 green chillies, Salt to taste
- Add the prepared aromatics and stir to combine.
- Pour in 3 ½ cups water or chicken stock.3 1/2 cups water or chicken stock
- Place the oven rack on the top and place the marinated chicken.
- Cover with aluminium foil and transfer to a preheated oven.
- Cook for 30 minutes and remove the foil after 30 minutes and continue cooking for another 15 minutes.
- (Chicken juices drip into rice = insane flavor) 🤤
- After 15 minutes turn the chicken, pour the bloomed saffron liquid over the cooked rice.A pinch of saffron threads
- Lightly fluff the rice with a fork to distribute the saffron evenly without breaking the grains.
- Continue cooking for another 15 minutes.
- After 15 minutes broil the chicken on both sides, 10 minutes each side. Broil for 3–5 minutes for extra crispiness.
Assemble the Mandi
- Spread the cooked rice on a large serving plate.
- Arrange the baked chicken on top of the rice.
- Optional: Garnish with chopped fresh coriander.Fresh coriander leaves
Notes
- Do not stir the rice too much while cooking to keep the grains separate.
- Adjust green chillies according to spice preference.
- For authentic smoky flavour, transfer the rice to a pot, heat a small piece of charcoal until red-hot, place it in a small bowl in the rice pot, pour a few drops of oil on it, cover immediately, and let the smoke infuse for 5–10 minutes.
- If you plan to use charcoal for an authentic smoky flavour, skip the liquid smoke in the marinade.