Restaurant Style Chicken Mandi

Chicken Mandi make it to our trending dishes list in Pakistan. There has been a recent increase in demand for a Restaurant Style Chicken Mandi recipe and here we have it for you. Made in  @DawlanceOfficial  42L OTG oven

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-Darchini (Cinnamon sticks) 2

-Sabut kali mirch (Black peppercorns) ½ tsp

-Laung (Cloves) 4-5

-Hari elaichi (Green cardamom) 2

-Badi elaichi (Black cardamom) seeds 2

-Dried lemon 1

-Dried basil 1 & ½ tsp

-Zafran (Saffron strands) ¼ tsp

-Lal mirch powder (Red chilli powder) 1 tsp or to taste

-Himalayan pink salt 1 & ½ tsp or to taste

-Tikka masala 1 tbs

-Water 4 Cups or as required

-Sirka (Vinegar) ¼ Cup

-Himalayan pink salt 1 tsp or to taste

-Chicken quarters with skin 4 pieces (approx. 1 kg)

-Cooking oil 1-2 tbs

-Water ¼ Cup

-Tomato paste 1 tbs

-Cooking oil 4 tbs

-Laung (Cloves) 2-3

-Badi elaichi (Black cardamom) 1

-Darchini (Cinnamon stick) 1 large

-Tez patta (Bay leaves) 2

-Pyaz (Onion) chopped 1 medium

-Hari mirch (Green chillies) sliced 2

-Kishmish (Raisins) ¼ Cup

-Chawal (Rice) Basmati 500g (soaked 1 hour)

-Hot water 1 Cup

-Chicken stock cube 1

-Water 3 Cups

-Himalayan pink salt ½ tbs or to taste

-Koyla (Charcoal) for smoke

-Fresh parsley



-In a spice grinder,add cinnamon sticks,black peppercorns,cloves,green cardamom,black cardamom seeds,dried lemon,dried basil,saffron,red chilli powder,pink salt,tikka masala & grind to make a powder & set aside.

-In a bowl,add water,vinegar,pink salt & mix well.

-Prick chicken pieces with the help of fork.

-In brine water,add chicken pieces & let them soak for 1 hour.

-Take out chicken pieces from brine water & pat dry.

-In a bowl,add ground spices,cooking oil,water,tomato paste & mix well.

-Add chicken pieces & rub evenly,cover & marinate for 2 hours to overnight in refrigerator.

-In a wok,add cooking oil,cloves,black cardamom,cinnamon stick,bay leaves,onion & sauté on medium flame for 2 minutes.

-Add green chillies,raisins,mix well & sauté for a minute.

-Add soaked rice,mix well & remove from the flame.

-In hot water,add chicken stock cube,mix well & add in rice.

-Add water,pink salt & mix well.

-Place a steam rack on rice & marinated chicken & apply remaining marinade.

-Cover marinated chicken with a butter paper then cover & seal the wok with aluminium foil.

-Preheat the oven at 180°C for 15 minutes.

-Place the dish in oven & bake at 180°C for 60 minutes (on both grills).

-Carefully remove aluminium foil & butter paper from chicken.

-Place the wok again in oven & continue baking uncovered at 180°C for 15-20 minutes (on upper grill).

-Remove & discard whole spices.

-In serving dish,add cooked rice & chicken pieces & give coal smoke for 2 minutes.

-Garnish with fresh parsley & serve!


Recipe By: Seema Hanif

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