Chicken Mandi

I’m fortunate to be spending some time in the Middle East, and I’ve been completely captivated by the region’s flavorful cuisine and warm hospitality. One dish that has truly won me over is Mandi — a traditional rice dish often made with chicken or lamb, layered with fragrant spices and slow-cooked to perfection. Every bite tastes like comfort, history, and generosity.

This is my take on Chicken Mandi, inspired by the versions I’ve enjoyed here. Each region — and even each family — has their own way of making it, and that’s part of what makes mandi so special. Please feel free to share your own tips or regional touches in the comments — I’d love to hear how you make yours!

Ingredients

Mandi Base (Sauce)

40 g vegetable oil

300 g onion, diced (≈2 medium onions)

40 g garlic, minced (≈6–7 cloves)

5 g ground cumin

5 g ground coriander

3–4 green cardamom pods

3 g cinnamon stick (small piece)

1 bay leaf

3 g turmeric

5 g chili powder (adjust to taste)

250 g tinned or fresh tomatoes, chopped

5 g vegetable or chicken stock powder

1 g black pepper

350 ml water

Method

Heat the oil and sauté the onions until soft and golden.

Add garlic and cook briefly.

Stir in spices and fry for 3–4 minutes till fragrant.

Add tomatoes, stock powder, black pepper, and water.

Simmer gently for 30 - 45 minutes until rich and aromatic (add some water if the sauce looks to thick).

Taste and season.

Chicken

1.5 kg chicken pieces (preferably bone-in thighs or mixed cuts)

150 g onion, diced

30 g vegetable oil

750 ml Mandi Base (from above)

Method

Heat oil, fry onions until soft.

Add chicken pieces and brown lightly.

Pour in the Mandi Base and simmer covered for 45–60 minutes until tender.

(Optional) Roast the cooked chicken in a 220°C oven for 10 minutes to add color and smokiness.

Rice

600 g basmati rice, soaked 30 minutes and drained

150 g onion, thinly sliced

3–4 green cardamom pods

3 g cinnamon stick

2 g cumin seeds

30 g ghee

40 g golden raisins (optional)

6 g salt (adjust to taste)

1.1 L water or vegetable stock

0.1 g saffron soaked in 45 ml warm water (or 2 g turmeric in 10 ml oil for color)

Method

Heat ghee; fry cardamom, cinnamon, and cumin until fragrant.

Add onions and cook until soft and lightly golden.

Add water/stock and salt, bring to a boil.

Stir in the rice and raisins, reduce heat, and cover.

Simmer for 15–20 minutes until the rice is cooked and fluffy.

Drizzle saffron water (or turmeric oil) over the top for the golden mandi color and stir through.

Serving

Spread rice on a large platter and top with chicken.

Pour a little sauce over the chicken and garnish with fried onions or nuts.

Serve with spicy tomato-chili dip and a side of salad or yogurt.

Spicy Tomato Chili Dip

Ingredients

200 g ripe tomatoes (about 2 medium)

50 g red chilies or green chilies (use mixed for color balance)

30 g fresh coriander (leaves and tender stems)

20 g garlic (about 4–5 cloves)

5 g salt (or to taste)

5 g ground cumin

10 ml lemon juice

30 ml vegetable oil

Method

Roughly chop the tomatoes, chilies, coriander, and garlic.

Add all ingredients except the oil to a blender.

Blend to a coarse paste — it should have some texture, not be completely smooth.

Stir in the oil at the end for gloss and richness.

Taste and adjust salt or lemon juice for brightness.