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Free for a limited timeOven Chicken Mandi Without a Pit
Mandi is a Gulf favourite. No pit needed: roast the chicken over the rice in the oven and add smoky aroma with a piece of charcoal at the end. We remove the skin and cut the ghee.
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What we lightened
- Skinless chicken
- One spoon of oil instead of lots of ghee
- A sensible portion of basmati
Oven Chicken Mandi
15 minPrep
70 minCook
6Servings
480kcal
Ingredients
- 1 whole chicken, cut, skin removed
- 2 cups basmati rice, soaked
- 2 tbsp mandi spice
- 1 onion
- 3 cardamom, 2 cloves, 1 cinnamon stick
- 1 tbsp oil
- Water or chicken stock
- A small piece of charcoal for smoking (optional)
Method
- Rub the chicken with spices and oil; rest 30 minutes.
- Roast 30 minutes at 200°C.
- Cook the rice in stock with whole spices for 15 minutes, move to a tray, top with chicken and cover with foil for 20 minutes.
- To smoke: put a hot coal in a foil cup in the tray, add a drop of oil, cover 5 minutes.
Large roasting trayAffiliate link — costs you nothing extra and supports the blog
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Tip
The charcoal smoke is optional — it's delicious without it too.
Homemade mandi spice
Cumin, dried coriander, cardamom, black pepper, turmeric, cinnamon and ground dried lime in roughly equal amounts. Store in a jar for several batches.
Frequently asked questions
Is the charcoal smoking safe?
Yes in a ventilated room, covering the tray for just 5 minutes.
Can I use lamb?
Yes — lean lamb, covered in the oven for about two hours.
How many calories?
About 480 kcal per serving with rice.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.