Chicken Juicy Mandi

Marinating the Chicken In a bowl, mix together the mandi spice mix, yogurt, salt, black pepper, turmeric, paprika, and olive oil. Add the chicken thighs to the marinade and coat them evenly. Cover and refrigerate for at least 2 hours or overnight.

Preparing the Rice Rinse the basmati rice until the water runs clear. In a large pot, heat the ghee over medium heat. Add the cumin seeds, cloves, cardamom pods, and cinnamon. Cook for 1 minute until fragrant. Add the rice, turmeric, black pepper, and salt. Stir to coat the rice with the spices. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked through.

Cooking the Chicken Preheat the oven to 375°F (190°C). Place the marinated chicken thighs on a baking tray and bake for 25-30 minutes until the chicken is cooked through and golden brown.

Assembling the Dish Arrange the cooked rice on a serving platter. Place the roasted chicken thighs on top of the rice. Garnish with toasted almonds, chopped fresh cilantro, and lemon wedges. Serve hot and enjoy the juicy and flavorful chicken mandi!