This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 10
Step 2 of 10
Heat oil in a large nonstick pot. Add onion and sauté until soft. Add garlic and chili and cook for an additional minute.
Step 3 of 10
Add cardamom, bay leaves, black peppercorns, cumin, cloves, coriander powder, and dried lime powder and chicken and cook for 4-5 mins.
Step 4 of 10
Add 2 cubes MAGGI® Chicken Bouillon and water, simmer over medium heat until chicken is fully cooked and tender.
Step 5 of 10
Gently remove chicken and place on an oven tray with skin-side up. Add rice to the stock, cook over medium-low heat until rice is fully cooked and tender.
Step 6 of 10
Meanwhile, prepare glaze for chicken by mixing tomato paste, yogurt, turmeric and black pepper in a small bowl and brush over the cooked chicken skin. Grill the glazed chicken in a preheated oven at 180°C oven until skin is roasted.
Step 7 of 10
To add smoke flavour to the rice:
Step 8 of 10
Once the rice is fully cooked, remove cover and place a small ceramic bowl in the center. Pour vegetable oil in the bowl and place hot/red charcoal over the oil and quickly cover the rice to prevent the smoke from escaping the pot. Leave cover on for 2-3 mins until rice is infused with smoke.
Step 9 of 10
To assemble the dish, gently fluff the rice and pour into a large serving plate. Arrange roasted chicken pieces over the top and serve.
Step 10 of 10
Pickles and hot sauce are a great accompaniment to Chicken Mandi.