Save Pin
This aromatic Chicken Mandi recipe brings the heart of Yemeni cuisine into your kitchen without the need for an underground oven. Fragrant rice and juicy spiced chicken create a dish that is festive enough for Ramadan gatherings yet simple enough for weekend family dinners. The unique combination of homemade Hawaij spice, golden roasted chicken, and fluffy Basmati rice delivers the comfort and communal spirit central to Mandi’s origins.
I will never forget the first time I served Chicken Mandi at a family gathering. The aroma filled the house and even my picky eaters came back for seconds. Now it has become our most-requested special occasion dish.
Ingredients
- Whole chicken with skin: Retains moisture and gains a golden crust when roasted. Look for fresh or air-chilled chicken for the best results
- Basmati rice: Gives the dish its signature fluffiness and aroma. Always select long-grain Basmati for authentic texture
- Yemeni spice mix: Cumin coriander black pepper cardamom cinnamon cloves turmeric red chili powder combine for warmth earthiness and a hint of heat. Freshly ground spices intensify the flavor
- Onion and tomato: Add sweetness depth and balancing tang. Opt for ripe tomatoes and firm onions for the richest taste
- Olive oil: Brings out the flavors of the sautéed base while adding healthy fats. Choose extra virgin for aroma
- Green chili: Offers subtle heat that uplifts without overpowering. Use firm chilis and adjust the quantity to your spice preference
- Butter: Ensures the chicken develops a beautiful brown crust and a rich flavor. Always use unsalted and high-quality butter for basting
Step-by-Step Instructions
- Prepare the Spice Mix:
- In a small bowl thoroughly combine cumin coriander black pepper cardamom cinnamon cloves turmeric and red chili powder. Mix until evenly blended and store it in an airtight container for future dishes. This blend is the backbone of Mandi’s character
- Marinate the Chicken:
- Pat the chicken dry with paper towels. Rub it all over with a mix of Yemeni spice salt and melted butter ensuring the spice covers every nook. Leave it to marinate for at least 30 minutes or up to overnight in the refrigerator for deeper flavor
- Roast the Chicken:
- Preheat your oven to 200 degrees Celsius. Place the marinated chicken on a baking tray skin side up. Roast for about 45 minutes occasionally basting with its juices. When the skin is golden and the internal temperature reaches 75 degrees Celsius remove it and cover loosely with foil
- Build the Flavor Base:
- Heat olive oil in a large heavy pot over medium heat. Add finely chopped onions and sauté them for 8 minutes until golden and aromatic. Stir in diced tomatoes and sliced green chili cooking another 4 minutes so the mixture becomes soft and flavorful
- Season and Toast the Rice:
- Add the washed drained Basmati rice to the pot stirring with the onion mixture. Sprinkle in a tablespoon of the Yemeni spice mix. Cook together for 2 minutes to let the rice absorb the toasty aromatics
- Simmer the Rice:
- Pour boiling water over the rice to cover by about an inch. Season lightly with salt. Cover with a tight lid reduce the heat to low and cook for 15 to 20 minutes. The rice should be fluffy and each grain separate
- Assemble and Serve:
- Fluff the rice with a fork and spoon it onto a large platter. Place the roasted chicken on top and scatter over golden raisins and toasted almonds if you like. Serve it hot alongside yogurt and tomato chutney or your favorite pickled salad
Save Pin
My favorite part of Chicken Mandi is the roasted chicken with its crispy buttery skin especially when paired with the bright flavors of yogurt and tomato chutney. My family always gathers eagerly around the table for this meal and we never leave a grain of rice behind.
Storage Tips
Chicken Mandi keeps well for up to three days if stored in airtight containers in the refrigerator. For best results store the rice and chicken separately to prevent sogginess. Reheat the chicken in the oven to crisp up the skin and steam the rice lightly for fluffiness
Ingredient Substitutions
If you are out of Basmati rice try using long-grain Jasmine rice for a similar texture but do not use short or medium grain varieties. In place of chicken you can use bone-in lamb pieces following the same marinade and roasting times. For a vegan option substitute mushrooms or firm tofu and follow the same seasoning method
Serving Suggestions
Serve Chicken Mandi with a tangy yogurt and cucumber salad that cools the palate or a traditional tomato chutney for an extra kick. Pickled vegetables like carrots and turnips pair wonderfully to add brightness. For a larger feast consider adding lentil soup or stuffed grape leaves
Save Pin
Cultural Context
Chicken Mandi is more than just a meal in Yemeni culture. It is a dish meant to be shared with family and guests signifying hospitality and celebration. Originally slow-cooked under the desert sand today it brings people together across generations and continents
Commonly Asked Questions
- → What spices are essential in Chicken Mandi?
The key spices are cumin, coriander, cardamom, cinnamon, black pepper, cloves, turmeric, and red chili powder, blended as Hawaij.
- → How is the chicken cooked for the best results?
Marinate with spice mix and butter, then roast or bake until golden, ensuring juicy, tender meat with a flavorful crust.
- → What type of rice should be used?
Long-grain basmati rice is preferred for its fluffiness and capacity to absorb aromatic spiced broth.
- → What are popular accompaniments?
Yogurt-cucumber salad, tomato chutney (Sahawiq), pickled vegetables, and lentil soup pair well with Chicken Mandi.
- → Are there customary variations of Mandi?
Lamb, seafood, or vegan versions can be prepared, each using the same spice blend for consistent flavor depth.