Yemeni Style Smokey Chicken Mandi

Yemeni Style Smokey Chicken Mandi Recipe for you. Use Falak Extreme rice for best results. #HappyCookignToYou #FoodFusion #FalakRice

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Prepare Mandi Sauce:

-Tamatar (Tomatoes) 3 medium

-Hari mirch (Green chilli) 2

-Lehsan (Garlic) cloves 2

-Hara dhania (Fresh coriander) 1-2 tbs

-Namak (Salt) ¼ tsp or to taste

-Kali mirch powder (Black pepper powder) ¼ tsp

-Lal mirch (Red chilli) crushed ¼ tsp

-Tomato paste 1 & ½ tbs

-Water ¼ Cup

Prepare Mandi Chicken:

-Chicken leg quarters 4 pieces

-Zafran (Saffron strands) ½ tsp

-Hot water 2-3 tbs

-Dhania powder (Coriander powder) 1 & ½ tbs

-Elaichi powder (Cardamom powder) ½ tsp

-Paprika powder ½ tbs

-Zeera powder (Cumin powder) 1 & ½ tbs

-Haldi powder (Turmeric powder) ¼ tsp

-Kali mirch powder (Black pepper powder) ½ tbs

-Laung powder (Clove powder) ¼ tsp

-Namak (Salt) ½ tbs or to taste

-Olive oil 3 tbs

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Cooking oil ¼ Cup

Prepare Mandi Rice:

-Falak Extreme Basmati Rice 500g

-Cooking oil 3-4 tbs

-Pyaz (Onion) sliced 1 medium

-Lehsan (Garlic) sliced 1 tbs

-Hari mirch (Green chillies) 5-6

-Shimla mirch (Capsicum) sliced 1 small

-Tez patta (Bay leaves) 2

-Darchini (Cinnamon sticks) 2

-Sabut dhania (Coriander seeds) ½ tbs

-Zeera (Cumin seeds) 1 tsp

-Laung (Cloves) 4-5

-Sabut kali mirch (Black peppercorns) ½ tsp

-Hari elaichi (Green cardamom) 3-4

-Badiyan ka phool (Star anise) 1

-Chicken cube 1

-Water 4 Cups or as required

-Namak (Salt) 1 tbs or to taste

-Koyla (Charcoal) for smoke

-Badam (Almonds) blanched & peeled

-Hara dhania (Fresh coriander) chopped



Prepare Mandi Sauce:

-In a chopper,add tomatoes,green chilli,garlic,fresh coriander,salt,black pepper powder,red chilli crushed,tomato paste & water,chop well & set aside.

Prepare Mandi Chicken:

-Make deep cuts on both sides of chicken pieces with the help of knife & set aside.

-In a small bowl,add saffron,hot water,mix well & set aside.

-In a bowl,add coriander powder,cardamom powder,paprika powder,cumin powder,turmeric powder,black pepper powder,clove powder,salt,olive oil,ginger garlic paste,saffron water & whisk well.

-Add chicken pieces & rub evenly,cover & marinate for 4 hours or overnight in refrigerator.

-In a pot,add cooking oil,marinated chicken,apply remaining marinade & cook on medium flame from both sides until golden brown,take out chicken pieces & set them aside.

Prepare Mandi Rice:

-In a bowl,add basmati rice,water,wash thoroughly and soak for 30 minutes then strain soaked rice & set aside.

-In the same pot,add cooking oil,onion & fry until light golden.

-Add garlic,green chillies & sauté for a minute.

-Add capsicum & mix well.

-Add bay leaves,cinnamon sticks,coriander seeds,cumin seeds,cloves,black peppercorns,green cardamom,star anise,chicken cube,mix well & cook for 1-2 minutes.

-Add strain & soaked rice & mix well.

-Turn off the flame,add water,salt & mix well.

-Place steamer on top of the pot & add cooked chicken pieces,apply remaining marinade with the help of brush,cover with aluminum foil & lid.

-Turn on the flame & cook on high flame for 4-5 minutes to build up steam then steam cook on low flame for 20-25 minutes.

-Give coal smoke for 2 minutes.

-Garnish with almonds,fresh coriander & serve chicken mandi with mandi rice & sauce!

Recipe By: Seema Hanif

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