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Emirates Food Channel

Chicken Mandi

Chef Saud Al Matrooshi
Executive Sous Chef
The only thing I like better than talking about food is cooking it




  • Mix all the marinade ingredients together (20 g chopped red onion, 2 g red food colour, 3 g crushed black pepper, 2 g cardamom powder, 1 g clove powder, 8 g salt and 15 g corn oil) and then add the chicken thigh pieces (10 x 50 g).
  • Leave the chicken to marinate in the mixture for 4 hours.
  • Oven roast the chicken thigh pieces at 190°C for 10 minutes.

  • Heat the pan with oil (40 g) and ghee (20 g).
  • Sauté the onion (40 g) and all the spices together (1 g cardamom whole, 0.5 g clove whole, 0.5 g cinnamon sticks, 2 g whole roasted cashewnuts, 3 g roasted pine seeds and 12 g salt).
  • Add water and bring to boil.
  • Add the rice (500 g).
  • Cover the dish and leave on a medium heat until the rice is cooked.
  • Add the diluted saffron (3 g) and red food colour (2 g) to the water.

  • Heat the pan with oil (40 g) on a medium heat.
  • Sauté the garlic (30 g) and onion (200 g) until translucent.
  • Add all spices (13 gm salt, 4 g pepper black crushed, 3 g cardamom powder and 1 g clove powder), turn to a low heat and leave to cook with the lid on for several minutes, stirring occasionally.
  • Add tomato (460 g) and simmer for few minutes, until the tomato is cooked to a soft consistency.
  • Add the chicken stock (100 ml) and water (1 l) and bring to a boil. Reduce the heat, and leave to simmer for 15 minutes.
  • Check the seasoning and adjust if required.