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Smoked Chicken Mandi with Grilled Vegetables
60% authentic · Fusion
A creative twist on Chicken Mandi, incorporating a smoky flavor profile through grilling or smoking the chicken and serving it with a side of lightly grilled vegetables for added freshness and color.
Ingredients
- Chicken pieces (bone-in thighs or drumsticks)1kg
- Basmati rice400g
- Onion1 large
- Garlic3 cloves
- Olive oil4 tbsp
- Chicken broth or water600ml
- Mandi spice mix2 tbsp
- Smoked paprika1 tsp
- Saltto taste
- Black pepperto taste
- Zucchini1 medium
- Bell pepper (any color)1
- Red onion1/2
- Fresh mint, choppedfor garnish
- Plain yogurtfor serving (optional)
Steps
- 1
Marinate chicken: In a bowl, combine chicken pieces with 2 tbsp olive oil, Mandi spice mix, smoked paprika, salt, and pepper. Marinate for at least 30 minutes.
- 2
Prepare rice: Wash basmati rice thoroughly and drain.
- 3
Cook rice base: Heat 1 tbsp olive oil in a pot. Sauté chopped onion and minced garlic until softened. Add rice and stir to coat.
- 4
Simmer rice: Pour in chicken broth or water, season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until cooked.
- 5
Grill/Smoke chicken: Grill or smoke the marinated chicken pieces until fully cooked and slightly charred, about 20-25 minutes per side depending on method. Alternatively, bake at 200°C (400°F) for 30-40 minutes.
- 6
Grill vegetables: Toss sliced zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Grill until tender and slightly charred.
- 7
Assemble and serve: Fluff the cooked rice. Serve the rice on a platter, topped with the smoky grilled chicken pieces. Arrange the grilled vegetables alongside. Garnish with fresh mint and serve with a side of plain yogurt if desired.
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