Chicken Mandi Recipe
This Chicken Mandi recipe captures the traditional Yemeni flavors. I have made it several times, and I can’t believe how close it is to the restaurant-quality version. First, I had to perfect Hawaij, a Yemeni spice mix, and the rest was simple. Seasoned chicken cooked until tender with slightly crispy skin, and rice cooked separately with earthy, warm spices, making it flavorful enough to eat without meat or vegetables on the side.
Traditionally in Yemen, people cook chicken mandi in an underground clay oven called a Taboon. That method keeps the chicken juicy, and the drippings over the rice make it more flavorful.
What Does “Mandi” Mean?
The name Mandi is derived from the Arabic word Nada, which means dew; it designates the moisture formed as a result of the traditional method of cooking, during which the meat gradually releases its juices while it is being cooked above the rice. These tasty juices then fall onto the rice below, creating one of the features that give authentic Mandi its special quality.
What is the Hawaij Spice Mix?
The secret ingredient in Chicken Mandi is Hawaij. It’s a traditional Yemeni spice mix. Most families mix and prepare it at home, so each family has its own take on the spices. However, most blends include cumin, coriander, cardamom, cinnamon, black pepper, cloves, and turmeric.
Hawaij isn’t just for mandi; this spice mix pairs well with chicken, lamb, and fish, and it can also enhance the flavor of stews.
How to Make Chicken Mandi
If you are a beginner, don’t be intimidated; making chicken mandi at home is easy, and I can prove it. Just follow the steps below, and for detailed instructions, check the recipe card.
Step 1: Make the Hawaij Spice Blend
Mix the cumin, coriander, black pepper, cardamom, cinnamon, cloves, turmeric, and, if desired, chili powder in a small bowl until well combined.
Step 2: Pat dry the chicken with a kitchen towel. Mix the melted butter with the Hawaij spice blend, then generously coat the chicken.
If you have time, cover the chicken and refrigerate it for 30 minutes to 2 hours to enhance the flavor; otherwise, let it rest for 10 minutes, which can still make a noticeable difference.
Step 3: Preheat the oven to 375°F (190°C). Place the chicken on a baking tray and cover it loosely with aluminum foil. Bake for 35 minutes, then remove the foil and continue roasting for another 25–35 minutes, or until the skin is beautifully golden and the thickest part of the chicken reaches 165°F (74°C).
Why cover the chicken first?
The foil helps the chicken cook gently without drying out. Removing it near the end allows the skin to brown beautifully and get crispy.
Step 4: In a heavy-bottomed pot, heat the olive oil over medium heat, then add the chopped onion and cook until soft and translucent, without browning. Next, add the chopped tomato and green chiles and cook for about four minutes, until softened.
Step 5: Add the Hawaij spice mix to the onion mixture and cook for about 1 minute, stirring constantly, until the spices are fragrant. The essential oils are released from the spices as a result of this simple procedure, which gives the rice a much more flavorful taste.
Step 6: Add the boiling water and taste to see if it needs salt. Bring it to a boil.
Drain the rice, then add it to the pot. When it comes back to a boil, reduce the heat to the lowest setting. Let the rice cook, covered, for 17 minutes.
Step 7: Place the fluffy rice on a large serving platter and top it with the roasted chicken. Sprinkle the toasted sliced almonds and raisins over the rice (optional). Then serve.
Expert Tips for Perfect Chicken Mandi
- Whenever possible, use chicken with bones because it stays juicier during roasting.
- Leave the skin on the chicken, as it helps prevent the meat from drying out and adds richness to the final dish.
- Each brand of basmati rice can require a different amount of liquid. If your rice is still a little firm at the end of cooking, add a few tablespoons of hot water, put the lid on, and cook for a few more minutes.
What to Serve with Chicken Mandi
Chicken Mandi can be served on its own, but a few simple side dishes make it taste even better.
Traditional accompaniments include:
- Sahawiq (Salata Hara) is a fresh Yemeni salsa composed of tomatoes, green pepper, herbs, garlic, and lime.
- Cucumber and yogurt salad.
- A simple Arabic salad like fattoush.
Storing Chicken Mandi
Store any leftover Chicken Mandi in a sealed container in the refrigerator for up to three days, or freeze it for up to three months.
Related Arabic Recipes
- Egyptian Goulash Recipe.
- Libyan Mbakbaka Recipe.
- Chicken Shawarma.
- Bamya, Okra Stew.
- Chicken Kabsa.
- Top 10 Must-Try Chicken Recipes
- For more delicious sides, check out my rice recipes collection.
Chicken Mandi
Ingredients
Yemeni Spice Mix (Hawaij)
- 2 ½ tablespoons cumin powder
- 2 tablespoons coriander powder
- 1 tablespoon black pepper powder
- 1 tablespoon cardamom powder
- 1 teaspoon cinnamon powder
- ½ teaspoon cloves powder
- 1 tablespoon turmeric powder
- ½ teaspoon red chili powder Optional
For the chicken
- 1 chicken with skin cut in half
- 2 teaspoons Yemeni mix spice
- Salt to taste
- 2 tablespoons melted butter
For the rice
- 1 onion chopped
- 1 tomato chopped
- 1 green chili
- 3 tablespoons olive oil
- 1 ½ teaspoons Yemeni mix spice
- 1 cup Basmati rice washed and soaked
- 2 ½ cups boiling water Read the notes
- 2 teaspoons Salt, or to taste
- ½ cup Raisins and sliced almonds for garnish (optional)
Instructions
For the spice
- Mix them all up and keep in airtight container.
For the chicken
- Season the chicken with salt. Mix butter with 2 teaspoons from the spice mix and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.
- Preheat oven to 190C/375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes. If the chicken is bigger you will need to bake it a little longer. Keep aside.
For the rice
- In a pan add the olive oil, when hot add the onion and fry until translucent.
- Add the tomatoes and green chili, stir on medium heat for 4 minutes.
- Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
- When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.
- After 17 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. Turn off the heat and let it rest for 5 minutes.
- When serving, place the chicken on top of the rice and garnish with almonds and raisins.
Notes
- Depending on the weight of the chicken, it might take longer to cook in the oven.
- If you want to use more spices on the chicken, add a tablespoon and a half to the melted butter and then brush the chicken.
- It’s best to use Basmati rice in mandi recipes, but you can get good results using parboiled rice or short-grain rice.
I love that how flavorful this chicken is!! All those spices – omg I can’t wait to try this out!!
Thanks Ami, do let me know how you like it whenever you make it 🙂
This looks amazing and what a wonderful combination of spices. It must smell incredible as it cooks!
Oh yes, the spice mix is just amazing!
This looks like a wonderful chicken dish. The chicken and rice sound like they would have a lot of flavor.
Thanks Dawn 🙂
It looks fingerlickingly delicious. I have to try that spice rub.
It’s amazing how every country has its own unique blend of spices, but I think you’ll like it 🙂
I loved this recipe! I cheated a bit and got the open Mandi mix you get here in the UAE. Added a few of your recommendations and followed the rest of the recipe. Came out perfect! In the add I gave it a little coal smoke to it too.
Thanks for sharing!
Thanks for sharing your feedback Hiba, glad you liked the recipe 🙂
I made this the other day. I love sauteed vs raw veggies in my rice dishes so I sauteed the green chili peppers, onions, and the yellow bell peppers (ran out of chili peppers). I also added shredded fresh carrots and the raisins to the rice when I added the broth so they were cooked together. Lastly I decided to top it with some sauteed onions with a side of plain yogurt. The family loved it! The only thing that would have made it better would have been if I had been able to top it with sauteed almonds.
This chicken looks amazing, look at this perfectly browned skin! I can almost smell the spices just by looking at it!
Thanks Melanie, hope you give it a try 🙂
Hi Munaty… I tried your chicken mandi recipe and turned out perfectly yummy.
Wow! Thanks for trying my recipe and I’m glad that your family loved it 🙂
Hi
I tried your recipe and it came out yum. Except that I shallow fried the chicken since I couldn’t bake it and it was very dry inside. Maybe baking it would had made the chicken more tender and delicious.
Thank you for the recipe, it’s amazing.
Thanks for trying my recipe 🙂 … When frying the chicken make sure to fry the breast part first since it takes less time to cook and keep the heat medium high. Hope it turns better next time!
Flavours were really good. 1 1/2 cups of water to every cup of rice in my opinion, a little less cooking time as well. Followed the recipe, despite my suspicions and the rice (basmati) hmm was very sticky/clumpy.
Hi Alex, thanks for trying my recipe and for the feedback. I agree with you, some basmati rice brands require less water. If you are using a brand for long time you’ll know how much water it will need, so go by the measurement that worked for you. Also if you soak the rice for long time it will take lesser time to cook. I’m glad you shared your experience, it will help other readers too 🙂
soo delicious recipe i must try this one thanks for sharing keep it up dear
Hi
Can you tell me any good brand of Mandi spice available in stores? I am in Dubai.
Recipe and pic looks yummy and I will try it soon after getting hold of the mandi spice.
Thanks
Hi Sameera! I always mix the spices at home. I’m not aware of any good Mandi spice mix in Dubai!
Girl! I have made this recipe about 10 times. My mother who is an excellent cook even asked me for it! We made it when we invited friends over and it was a huge hit! I followed the recipe exactly the way you posted it, no changes because idk better lol but seriously this recipe is the best! I even made extra spice mix so I can make it faster whenever I have chicken on hand!
Hi Eman! Thanks for your feedback you just made my day. I’m happy that you and your family enjoy this recipe 🙂
Hi,
I really enjoyed this dish. I skipped out for the chicken and had ribs on the side. I’m having it again tonight. It’s been about a month since I made it.
Definitely a five-star winner.
Best Regards,
Becky
Hi Becky, Thanks a lot for your feedback 🙂
Love it and easy to make.
Thank you so much 😊