Chicken Tandoori Mandi-full Recipe

Prepare the chicken

Pat the spatchcocked chicken dry with paper towels. Make 6–8 shallow diagonal slashes on both sides of the breast and thighs so the marinade penetrates.

Make the marinade

In a large bowl, combine yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, ground cumin, ground coriander, smoked paprika, turmeric, garam masala, chili powder, salt, and vegetable oil. If using red food color, add it now. Whisk until smooth.

Marinate the chicken

Rub the marinade thoroughly all over the chicken, working it into the slashes and under the skin where possible. Place the chicken in a resealable bag or covered container and refrigerate for at least 4 hours and preferably overnight (8–12 hours) for best flavor.

Bring to room temperature

About 30–45 minutes before cooking, remove the chicken from the refrigerator so it comes closer to room temperature. Preheat oven to 220°C (425°F) or prepare a grill with medium-high heat for indirect cooking.

Roast or grill the chicken

If using an oven: place a rack on a roasting pan and set the chicken breast-side up. Brush with a little oil. Roast at 220°C (425°F) for 20 minutes, then reduce heat to 190°C (375°F) and roast another 20–30 minutes until internal temperature reads 74°C (165°F) at the thickest part and juices run clear. If using a grill: place chicken over indirect heat, cover, and cook for about 40–50 minutes, turning once, until cooked through. For slightly charred, increase direct heat for last 3–4 minutes per side.

Rest the chicken

Remove the chicken from the oven or grill and let it rest on a cutting board for 10–12 minutes before carving to keep juices locked in.

Parboil the rice

Drain the soaked basmati rice. Bring 3.5 cups water or stock to a rolling simmer in a large pot. Add 1 tsp salt and the whole spices: peppercorns, crushed cardamom, cloves, bay leaves, cinnamon stick and star anise. Add the rice and cook uncovered until the grains are about 70–80% cooked (4–6 minutes depending on rice age). Drain rice in a colander and set aside.

Prepare the rice base

In the same large pot (or a clean heavy-bottomed pot), melt 3 tbs ghee or butter over medium heat. Add a small pinch of the toasted whole spices if desired for extra aroma. Layer half of the parboiled rice into the pot, sprinkle half of the saffron milk (if using), and half the fried onions. Add the remaining rice on top, sprinkle the remaining saffron milk and fried onions. Do not stir.

Steam the rice (dum)

Seal the pot for dum: cover with a tight-fitting lid. If you have dough, seal the edges with a thin strip of dough. Reduce heat to the lowest setting and steam for 18–25 minutes until rice is fully cooked and fluffy. Alternatively, place a heat diffuser and steam for the same time to prevent burning.

Fluff and finish

Turn off heat and let rice rest 5 minutes. Remove lid, fluff gently with a fork, and mix in toasted nuts and chopped cilantro and mint. Keep warm until serving.

Heat the charcoal

Place the small piece of charcoal on a gas burner or open flame using tongs. Heat until the charcoal is glowing red (2–3 minutes).

Create the smoke

Place a small metal bowl or piece of foil in the center of the rice pot on top of the rice layer (before sealing for dum) or briefly lift the rice lid after steaming for a quick infusion. Put the hot charcoal in the bowl or on the foil and immediately drizzle 1 tbs ghee or oil over it — it will start smoking aggressively. Quickly cover the pot tightly to trap the smoke. Let the rice absorb the smoke for 5–10 minutes.

Dispose charcoal safely

After 5–10 minutes, open carefully and remove the charcoal using tongs. The rice will have a subtle smoky mandi aroma. Ensure charcoal is extinguished safely and disposed of outside.

Carve and arrange

Place a bed of the smoked mandi rice on a large serving platter. Carve the rested tandoori chicken into serving pieces and arrange on top or to the side of the rice.

Garnish

Scatter remaining fried onions, toasted nuts, chopped cilantro and mint over the rice and chicken. Serve with lemon wedges and pickled onions or salad on the side.

Serve

Serve hot. Offer extra yogurt raita or chutney if desired. Leftovers keep refrigerated for up to 2 days.