Chicken Juicy Mandi-single Recipe

Prepare and marinate the chicken

Pat the whole chicken dry with paper towels. Using a sharp knife, make 4–6 shallow slashes across the breasts and thighs so the marinade can penetrate.

In a large bowl, combine yogurt, minced garlic, grated ginger, ground coriander, ground cumin, ground cardamom, ground cinnamon, black pepper, baharat (if using), 1.5 tsp salt, lemon juice, and 2 tbs oil or ghee. Whisk until smooth.

Rub the marinade thoroughly all over the chicken, working it into the slashes and inside the cavity. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

About 30 minutes before cooking, remove chicken from fridge to come toward room temperature.

Par-cook the rice

Rinse rice until water is clear. Soak rice in cold water for 20–30 minutes, then drain.

In a heavy-bottomed saucepan, melt 1 tbs butter or ghee over medium heat. Add sliced onion and sauté until soft and lightly caramelized (6–8 minutes). Remove half the onions and reserve for garnish.

Add remaining butter, the crushed cardamom pods, cloves, bay leaf and turmeric to the pan with the onions and cook 1 minute to bloom the spices.

Add the drained rice and stir gently to coat each grain with butter and spices for 1–2 minutes.

Pour in 2.5 cups water or stock, add 1 tsp salt, bring to a vigorous boil uncovered. Reduce heat to maintain a gentle simmer, cover tightly, and cook for 8–10 minutes until rice is about 80–90% done (grains still have a slight core). Remove from heat and keep covered.

Preheat oven to 200°C (390°F). If you have a rotisserie or vertical roaster, you can use it; otherwise use a roasting pan with a rack.

Place the marinated chicken on the rack breast-side up. Brush lightly with a little additional oil. Tuck the wing tips under and truss the legs if desired for even cooking.

Roast the chicken for 35–45 minutes, basting once halfway, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 75°C (165°F) and juices run clear. If the skin browns too quickly, loosely tent with foil.

Remove chicken from oven and transfer to a board. Cover loosely with foil and rest 10–12 minutes; reserve pan juices for the broth and to moisten rice if desired.

If using the optional mandi smoke: place a small metal bowl or piece of foil in the center of the cooked, covered rice. Heat the charcoal piece over an open flame or on the stove until glowing and very hot (use tongs). Place the hot charcoal in the small bowl/foil, drizzle 1 tsp oil over it — it will smoke immediately. Quickly cover the rice pot tightly to trap smoke and let sit 5 minutes. Remove bowl/foil and discard charcoal safely.

Fluff the rice gently with a fork. Transfer the rice to a serving platter forming a bed for the chicken. Spoon reserved caramelized onions, toasted nuts and fried onions over the rice.

Place the rested whole chicken on top of the rice. Spoon some reserved pan juices or broth over the chicken and rice to keep it juicy.

Scatter chopped cilantro and toasted nuts over the chicken and rice. Arrange lemon wedges alongside. Serve the optional warm mandi broth in a small bowl so diners can ladle a little over their portions.

Carve the chicken at the table or in the kitchen into portions: breasts, thighs, drumsticks. Serve with extra fried onion and lemon wedges.

Combine reserved pan juices with 1 cup chicken stock in a small saucepan. Bring to a simmer, taste and adjust with 1/4 tsp salt and 1/4 tsp black pepper as needed. Keep warm until serving.