I love making Halal Chicken Mandi—it’s a flavorful and aromatic Arabian rice dish that never fails to impress at iftar gatherings. This quick and easy halal chicken mandi recipe brings together tender, spiced chicken and perfectly seasoned rice, all cooked to perfection. It’s an ideal choice for Ramadan chicken mandi because it feels luxurious while being surprisingly simple to prepare.
Whether you’re hosting a big iftar or just treating yourself, this authentic halal chicken mandi at home will satisfy your cravings. If you’re looking for the best homemade chicken mandi that’s halal-certified, you’ve come to the right place!
Which ingredient substitutes make it a halal recipe?
The key to making this an authentic halal chicken mandi recipe is using halal-certified chicken. Ensure that your chicken is sourced from a trusted halal supplier. For added authenticity, I prefer halal ghee or clarified butter, and I double-check my spice mixes for halal certification. Always opt for halal chicken broth if using store-bought. This way, your chicken mandi with halal ingredients is guaranteed to be permissible and delicious.
Equipment Required
- Mixing bowls (for marinating the chicken and mixing spices evenly)
- Knife and cutting board (for cutting vegetables)
- Large rice pan with lid (for cooking the rice and trapping the steam for fluffy grains)
- Baking sheet (for holding the marinated chicken while it bakes to juicy perfection)
- Aluminum foil (for sealing moisture while baking and trapping smoke during the smoking step)
- Oven (for baking the marinated chicken)
Ingredients
For the chicken:
- 4 halal chicken leg quarters or 6-8 drumsticks
- 2 tbsp halal-certified ghee (or vegetable oil)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp garlic paste
- 1 lemon, juiced
For the rice:
- 2 cups basmati rice, soaked for 30 minutes
- 4 cups water or halal chicken broth (here’s an easy recipe)
- 1 large onion, thinly sliced
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
For the smoky flavor (its optional but I recommend it)
- 1 small piece of charcoal
- 1 tsp ghee or oil
Directions
Marinate the chicken
In a bowl, mix ghee, salt, pepper, turmeric, paprika, cumin, coriander, minced garlic or garlic paste, and lemon juice. Rub this mixture thoroughly over the chicken pieces. Allow the chicken to soak in the marinade for a minimum of 30 minutes.If you have extra time, refrigerate it for 2-3 hours for maximum flavor.
My advice: If you’re in a rush, a quick 30-minute marinade still infuses delicious flavors, but the longer you marinate, the better the chicken tastes!
Bake the chicken
Preheat your oven to 375°F (190°C). Arrange the marinated chicken on a foil-lined baking sheet/tray.Cover with foil to keep the chicken juicy and bake for 1 hour. Then, uncover and broil for 5-7 minutes until golden brown.
I actually love the crispy skin on top—broiling adds that irresistible crunch while keeping the inside tender. This step is what makes this the best halal chicken mandi recipe!
Prepare the rice
While the chicken bakes, heat ghee in a large pot. Sauté the sliced onions until golden brown. Add bay leaves, cardamom, cinnamon stick, and cloves. Cook for 2 minutes until fragrant. Stir in the soaked, drained rice, turmeric, cumin, and salt.
Add the chicken broth, bring it to a boil, then lower the heat and let it gently simmer. Cover and cook for 20-25 minutes until the rice is tender and fluffy. You can fluff the rice with a fork after cooking to keep it light and airy.
Add smoky aroma (optional)
Heat a small piece of charcoal until red-hot. Place it in a small bowl and pour a little ghee on top. Immediately cover the pot of rice with foil and a tight lid to trap the smoke for 5 minutes. Trust me. This smoky touch elevates the authentic halal chicken mandi at home to restaurant quality!
Assemble and serve
On a large platter, spread the fragrant rice and place the baked chicken on top. Garnish with fried onions, toasted almonds, and fresh herbs if you like.
Pro Tip
If you want to save time during Ramadan, prep the marinade and soak the rice earlier in the day. This quick and easy halal chicken mandi recipe comes together effortlessly when you plan ahead. Plus, making extra means you have a delicious leftover suhoor the next day!
How to store leftover chicken mandi
Keep any leftover chicken mandi in a sealed container in the fridge for up to three days. Reheat gently on the stovetop or microwave with a splash of water to keep the rice moist. Leftover halal chicken manditastes just as good the next day!
Pairing your halal chicken mandi recipe with the right items
This best chicken mandi recipe for iftar pairs perfectly with cucumber yogurt sauce or garlic tahini sauce. Add a side of crispy fries or potato wedges for a fun, family-friendly twist. My go-to is a zesty chili garlic sauce for an extra kick! To beat the heat, try my extra refreshing strawberry slush recipe and enjoy this naturally sweet and healthy drink with the yummy mandi.
FAQs for halal chicken mandi recipe
Q. Can I make chicken mandi without an oven?
Yes! Pan-sear the chicken, then simmer it in the rice for the last 30 minutes to infuse all the flavors.
Q. What kind of rice works best?
You can use long-grain basmati rice for the fluffiest results.
Q. Can I use boneless chicken? Absolutely! Boneless chicken stays juicy and cook faster, making this quick and easy halal chicken mandi even easier.
Share your mandi magic!
I’d love to hear how your halal chicken mandi recipe turned out! Did you add your own twist? Share your experience in the comments below and let’s celebrate delicious iftar meals together!
Halal Chicken Mandi Recipe: Quick and Easy Recipe for Iftar Gatherings
Did you know that chicken mandi was the first dish I tried? Yes, that's true. From then on, I fell in love with this yummy mandi! Here's how you can also make this halal chicken mandi recipe:
Equipment Required
- Mixing bowls (for marinating the chicken and mixing spices evenly)
- Knife and cutting board (for cutting vegetables)
- Large rice pan with lid (for cooking the rice and trapping the steam for fluffy grains)
- Baking sheet (for holding the marinated chicken while it bakes to juicy perfection)
- Aluminum foil (for sealing moisture while baking and trapping smoke during the smoking step)
- Oven (for baking the marinated chicken)
Ingredients
For the chicken:
- 4 halal chicken leg quarters or 6-8 drumsticks
- 2 tbsp halal-certified ghee (or vegetable oil)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tsp paprika powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 4 garlic cloves, minced (or 1 tbsp garlic paste)
- 1 lemon, juiced
For the rice:
- 2 cups basmati rice, soaked for 30 minutes
- 4 cups water or halal chicken broth (here’s an easy recipe)
- 1 large onion, thinly sliced
- 2 bay leaves
- 4 green cardamom pods
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
For the smoky flavor (its optional but I recommend it)
- 1 small piece of charcoal
- 1 tsp ghee or oil
Directions
Marinate the chicken: Mix ghee, salt, pepper, turmeric, paprika, cumin, coriander, garlic, and lemon juice. Coat the chicken thoroughly and marinate for at least 30 minutes (or 2-3 hours for deeper flavor). If you're short on time, a quick marinade still works wonders!
Bake the chicken: Preheat the oven to 375°F (190°C). Place the marinated chicken on a foil-lined tray, cover, and bake for 1 hour. Uncover and broil for 5-7 minutes until golden and crispy. This step adds a delicious crunch!
Prepare the rice: While the chicken bakes, sauté onions in ghee until golden. Add bay leaves, cardamom, cinnamon, and cloves. Cook until fragrant. Stir in soaked basmati rice, turmeric, cumin, and salt. Pour in chicken broth, simmer for 20-25 minutes, and fluff with a fork.
Add smoky aroma (optional):
For a smoky touch, place red-hot charcoal in a bowl with ghee. Cover the rice pot tightly for 5 minutes. This adds an irresistible, restaurant-quality aroma!
Assemble & serve: Spread the fragrant rice on a platter, place the chicken on top, and garnish with fried onions, almonds, and fresh herbs. Enjoy your authentic halal chicken mandi!
