To prepare Chicken Mandi, start by roasting the spices and grinding them into a fine powder. Marinate the chicken with the spice mix and let it rest for 2 hours. Then, heat oil and butter in a pan, fry the chicken until golden brown, and bake it in a preheated oven at 160 degrees Celsius for 30-45 minutes. In another pan, fry sliced onions, add ginger garlic paste and spices, then add water and soaked rice. Cook until done, add saffron, and let it simmer. Finally, serve the rice topped with the chicken.

Chicken Mandi can be made gluten-free by ensuring that all spices and ingredients are gluten-free. For a low-carb option, you can substitute the basmati rice with cauliflower rice. Additionally, if you're looking for a dairy-free version, simply omit the butter or use a dairy-free alternative.

Yes, you can substitute certain ingredients in Chicken Mandi. For example, if you don't have black cardamom, you can use an extra green cardamom. If you prefer a milder flavor, reduce the amount of green chillies or use sweet paprika instead of red chilli powder. For the chicken, you can also use bone-in pieces for more flavor or opt for a vegetarian version using paneer or tofu.

To store leftover Chicken Mandi, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, you can freeze it for up to 2 months. When reheating, ensure that the chicken is heated through to an internal temperature of 165°F (75°C).

Chicken Mandi pairs beautifully with a side of fresh salad, such as a cucumber and tomato salad, or a tangy yogurt sauce like tzatziki. You can also serve it with pickled vegetables or a spicy chutney to enhance the flavors. For drinks, consider serving it with a refreshing mint lemonade or a yogurt-based drink like lassi.