Creating Yemeni Chicken Mandi is straightforward if you follow these simple steps:

1. Marinate the Chicken: In a bowl, combine chicken pieces with turmeric, cumin, coriander, garam masala, ginger paste, garlic, and salt. Mix well and let it marinate for at least 1 hour (or overnight for the best flavor).
2. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
3. Cook the Onions: In a large pot, heat vegetable oil or ghee over medium heat. Add chopped onions and sauté until golden brown.
4. Add Tomatoes and Chilies: Stir in the chopped tomatoes and green chilies. Cook until the tomatoes soften.
5. Brown the Chicken: Add the marinated chicken to the pot, cooking until it’s browned on all sides.
6. Add Water/Broth: Pour in 4 cups of water or chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through (about 30 minutes).
7. Remove Chicken: Carefully take the chicken out and set it aside. Strain the broth if necessary.
8. Cook the Rice: In the same pot, add the soaked and drained rice to the broth. Bring it to a boil, then cover and simmer on low heat for about 15-20 minutes, or until the rice is cooked and liquid is absorbed.
9. Return the Chicken: While the rice is cooking, preheat the oven to 400°F (200°C). Place the browned chicken pieces on a baking tray and roast for about 10-15 minutes until crispy.
10. Serve: Once the rice is done, fluff it with a fork. Serve the rice on a large platter, placing the roasted chicken on top. Garnish with fresh cilantro and mint leaves.