Chicken Tandoori Mandi-single Recipe

Prepare the chicken

If whole, spatchcock (remove backbone) and press flat so the chicken cooks evenly. Pat dry with paper towels and make 6–8 shallow slashes through the skin and flesh to allow marinade penetration.

Make the marinade

In a large bowl combine yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, ground cumin, ground coriander, smoked paprika, turmeric, red chili powder, garam masala, kosher salt, black pepper, oil, and optional red food color. Whisk until smooth.

Marinate the chicken

Rub the marinade thoroughly over and under the skin, into the slashes, and inside the cavity. Massage for 3–5 minutes to ensure even coating. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor.

Prepare rice

Drain soaked basmati rice. In a medium pot, heat 1 tablespoon ghee over medium heat. Add cumin seeds, cardamom, cloves and bay leaf; sauté for 30 seconds until fragrant. Add drained rice and sauté gently for 1 minute to coat grains.

Cook rice

Add 1.25 cups water or stock and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly and simmer for 10–12 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with fork before serving.

Oven method (recommended for single serving)

Preheat oven to 220°C (430°F) with rack in upper third. Place marinated chicken on a wire rack set over a baking tray (to allow air circulation). Roast for 25–30 minutes until skin is charred in spots and internal temperature reaches 74°C (165°F). For extra char, switch to broil/grill for 2–3 minutes, watching closely.

Grill or stovetop alternative

Preheat grill to medium-high. Grill skin-side down 8–10 minutes, then flip and finish 10–15 minutes until cooked through. For stovetop, sear in a heavy skillet 6–8 minutes per side then finish in a 200°C (400°F) oven for 12–15 minutes.

Prepare the smoking setup (dhum technique)

Place the cooked chicken on a heat-safe small tray or directly on the rice in a shallow dish. Heat the charcoal piece over gas or flame until glowing red (use tongs). Place the hot charcoal in a small metal bowl or foil cup set on the chicken/rice surface or on a separate small plate placed inside the pot. Spoon 1 teaspoon ghee or butter onto the hot charcoal; it will sizzle and produce fragrant smoke. Quickly cover the dish tightly with a lid or foil to trap smoke. Let rest for 5–8 minutes.

Finish and garnish

Remove charcoal carefully and discard. Sprinkle chopped cilantro, mint and fried onions over the chicken and rice. Squeeze lemon wedges over the chicken before serving.

Place a bed of the prepared mandi rice on a serving plate. Lay the rested smoked tandoori chicken on top or beside the rice. Garnish with additional fried onions, fresh herbs and lemon wedges. Serve immediately with yogurt raita and tomato-onion salad if using.