Pakistani Style Chicken Mandi Recipe | Juicy Chicken Mandi with Special Chutney

Pakistani Style Chicken Mandi Recipe | Juicy Chicken Mandi with Special Chutney | Pakistani Zaika Secrets #ChickenMandi #PakistaniChickenMandi #MandiRecipe #ChickenMandiRecipe #PakistaniFood #PakistaniRecipes #MandiRice #ChickenRecipe #RiceRecipe #RestaurantStyle #HomemadeMandi Bring restaurant-style Pakistani Chicken Mandi to your home with this flavorful and aromatic recipe. This mandi combines juicy marinated chicken, fragrant basmati rice, homemade mandi masala, fried almonds and raisins, finished with crispy onions and fresh coriander. The real highlight is the special spicy Mandi chutney, made with tomatoes, green chillies, mint, coriander and lemon juice. Serve everything together with fresh salad for a complete family meal. Serves: 6–7 Main Ingredient: Whole Chicken – 1.2 kg Rice: 4 cups Marination Time: 3–4 hours Chicken & Rice Dum Time: 20–25 minutes Ingredients For Special Mandi Chutney Tomatoes – 3 medium Green chillies – 2 Onion – 1 medium Garlic – 4 cloves Tomato paste – 2 tbsp Fresh coriander – 1 handful Mint leaves – 1 handful Red chilli powder – ½ tsp or to taste Cumin powder – ½ tsp Himalayan pink salt – 1 tsp or to taste Lemon juice – 2 tbsp Water – 2 tbsp Cooking oil – 2 tbsp For Homemade Mandi Masala Coriander seeds – 2 tbsp Cumin seeds – 2 tsp Green cardamoms – 3–4 Black cardamom – 1 Cinnamon sticks – 2 Whole black peppercorns – 1 tsp Cloves – 6–8 Red chilli powder – 2 tsp or to taste Turmeric powder – ½ tsp Tikka masala – 1½ tbsp Dried lemon – 1 For Chicken Marinade Yogurt – 3 tbsp Lemon juice – 2 tbsp Green chilli paste – 1 tbsp Ginger garlic paste – 1 tbsp Roasted gram flour / besan – 2 tsp Prepared mandi masala – as prepared above Himalayan pink salt – ½ tsp or to taste Cooking oil – 1½ tbsp Whole chicken with skin – 1.2 kg Reserve 1½ tbsp prepared mandi masala for the rice. For Mandi Rice Cooking oil – ½ cup Almonds, soaked and peeled – 25–30 Onion, chopped – 1 medium Bay leaves – 2 Cinnamon stick – 1 Green cardamoms – 3–4 Raisins – 2 tbsp Green chillies – 2–3 Reserved mandi masala – 1½ tbsp Himalayan pink salt – 1 tsp or to taste Chicken stock cube – 1 Water – 5 cups Rice, soaked – 4 cups Fresh coriander – as required Fried onion – as required Serving Suggestions Pakistani Chicken Mandi tastes best served hot with special mandi chutney, cucumber and onion salad, lemon wedges, raita or fresh yogurt. For a complete restaurant-style presentation, serve it on a large platter with the chicken placed prominently over the aromatic rice. Quick Cooking Tips Use long-grain basmati rice for the best mandi texture and soak it before cooking. Do not skip roasting the whole spices because this gives the homemade mandi masala a deeper aroma. Allow the chicken to marinate for the full 3–4 hours whenever possible. Do not fully cook the chicken during the initial searing stage; it will finish cooking during the dum process. Cook the rice only until the water reaches rice level before placing the chicken over it. Keep the pot tightly covered during dum cooking to retain steam. Why You’ll Love This Recipe This Pakistani-style Chicken Mandi gives you everything in one dish: juicy spiced chicken, aromatic rice, sweet raisins, crunchy almonds, fried onions and a fresh spicy chutney. It is ideal for family dinners, weekend meals, Eid gatherings, parties and special occasions. If you enjoyed this Pakistani Style Chicken Mandi Recipe, don’t forget to Like, Share and Subscribe for more delicious homemade Pakistani recipes. Try this recipe at home and tell us in the comments how your Chicken Mandi turned out! Pakistani Chicken Mandi Recipe, Chicken Mandi Recipe, Pakistani Style Mandi, Restaurant Style Chicken Mandi, Chicken Mandi at Home, Easy Chicken Mandi Recipe, Mandi Rice Recipe, Homemade Mandi Masala, Special Mandi Chutney, Arabian Chicken Mandi, Pakistani Rice Recipe, Juicy Chicken Mandi, Mandi Recipe in Urdu, Chicken and Rice Recipe, Pakistani Food Recipes, Desi Chicken Recipes