Arabic Chullu Grilled Creamy Tikka Leg with Mandi Rice – Smoky, Juicy & Royal Arabic Feast

Ultra-realistic close-up of Arabic Chullu Grilled Creamy Tikka Leg served on a decorative plate with fragrant Mandi Rice, garnished with fresh herbs and lemon slices, styled on a rustic wooden table.

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Arabic Chullu Grilled Creamy Tikka Leg with Mandi Rice – Smoky, Juicy & Royal Arabic Feast | Zaika Menu

A luxurious fusion of Persian Chullu style and Arabic Mandi. Succulent chicken legs are marinated in a velvety cream and spice blend, flame-grilled to perfection, and served over aromatic, smoked long-grain basmati rice with a signature dollop of butter.

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Prep Time 30

Cook Time 1

Total Time 3 30

Servings: 4 people

Course: Main Course, Dinner

Cuisine: Arabic, Middle Eastern, Fusion

Calories: 740

Ingredients Equipment Method Notes

Ingredients

For Creamy Tikka Leg:

4 pieces Chicken Whole Legs (Deep cuts)

1 cup Heavy Cream or Malai

1/2 cup Greek Yogurt (Hung curd)

2 tbsp Ginger-Garlic Paste

1 tsp White Pepper Powder

1 tsp Cardamom Powder

2 tbsp Lemon Juice

to taste Salt

50 g Unsalted Butter (For basting)

For Mandi Rice:

3 cups Long Grain Basmati Rice (Soaked)

1 tbsp Mandi Spice Mix (Hawaij)

2 Dry Lemons (Loomi)

4-5 cloves Cloves & Cardamom

1 Cinnamon Stick

4.5 cups Chicken Stock

1/4 cup Fried Onions, Raisins, and Cashews (For garnish)

Equipment

1 Large Mixing Bowl (For marination)
1 Charcoal Grill or Oven (For grilling)
1 Heavy Bottom Pot (For Mandi rice)
1 Small Piece of Charcoal (For smoky flavor)

Method

Instructions

Marinate the Chicken: In a bowl, mix cream, yogurt, ginger-garlic paste, white pepper, cardamom, and salt. Coat the chicken legs thoroughly, ensuring the marinade reaches the deep cuts. Let it rest for at least 2 hours.

Grill the Tikka: Place chicken on a grill over medium charcoal heat or in an oven at 200°C. Baste frequently with butter. Cook until charred on the outside and juicy inside (approx. 25-30 mins).

Prepare Mandi Rice: In a pot, sauté whole spices (cloves, cardamom, cinnamon) and dry lemons. Add chicken stock and Mandi spice mix. Bring to a boil, add soaked rice, and cook until the water is absorbed and rice is fluffy.

The "Chullu" Smoke: Place the grilled chicken on top of the cooked rice. Place a small foil bowl with a hot charcoal piece in the center. Drizzle oil on the charcoal and cover the lid tightly for 5 minutes to infuse the "Smoky Arabic" aroma.

Serving: Serve the rice on a large platter (Siniya), place the tikka legs on top, and add a generous dollop of butter on each leg as per Chullu tradition. Garnish with nuts and fried onions.

Notes

Notes

For the most authentic Zaika Menu experience, serve this dish with Salata Hara (spicy tomato chutney) and a side of chilled yogurt drink (Laben). Ensure the rice is never overcooked; the grains should remain separate and long.