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One Pan Tandoori Chicken and Rice Recipe

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This One Pan Tandoori Chicken and Rice is a flavorful and easy-to-make Indian-inspired dish featuring marinated chicken thighs cooked together with fragrant basmati rice in a rich blend of spices, coconut milk, and chicken stock. The recipe combines roasting and stovetop sautéing techniques to yield tender, juicy chicken and perfectly cooked, aromatic rice all in one pan. Served with optional fresh herbs and a cooling mint yogurt sauce, this meal offers an authentic taste with minimal cleanup.

Ingredients

For the Chicken

  • 1¾ lb (approx 800 g) boneless, skinless chicken thighs (approximately 5–6 pieces)
  • 1 tablespoon kashmiri chili powder *
  • 1½ teaspoon cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon ginger powder
  • 1 teaspoon garlic powder
  • 2 teaspoons garam masala
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • Juice of half a lemon
  • 1 tablespoon olive oil

For the Rice

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small red onion, peeled and diced
  • 1–2 small green chilis or jalapenos – seeds and stems removed and diced
  • 2 cups basmati rice
  • 1 teaspoon grated or minced ginger
  • 1 teaspoon grated or minced garlic
  • 1 teaspoon curry powder
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 2 cups chicken stock, room temperature
  • 1 cup coconut milk, room temperature

For Serving (all optional)

  • Chopped fresh cilantro
  • Lemon wedges
  • Yogurt sauce (recipe below)
  • Pickled red onions
  • Sliced green onions

For Mint Yogurt Sauce (optional)

  • ¾ cup Plain Greek yogurt
  • 2 tablespoons finely chopped fresh mint and cilantro
  • Juice of ½ lemon
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper

Instructions

  1. Marinate the Chicken: In a large bowl, toss the chicken thighs with kashmiri chili powder, cumin powder, coriander powder, ginger powder, garlic powder, garam masala, turmeric, salt, lemon juice, and olive oil until all pieces are well coated. Let the chicken marinate while you prepare the rice ingredients, or cover and refrigerate overnight for deeper flavor.
  2. Prepare to Cook Rice: Preheat the oven to 400°F (204°C). Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium to medium-high heat. Add the diced red onion and green chilis, sautéing until the onion is softened and slightly browned, about 2-4 minutes.
  3. Toast Rice and Add Spices: Stir in grated ginger, garlic, and basmati rice. Cook and stir for about 1 minute to toast and coat the rice with the fat and aromatics. Then add curry powder, cumin, turmeric, and coriander, stirring well to combine.
  4. Add Liquids and Simmer: Pour in chicken stock and coconut milk, stir thoroughly, and bring the mixture to a low simmer on the stovetop.
  5. Add Chicken to Rice: Nestle the marinated chicken thighs evenly on top of the rice mixture. Scrape any remaining marinade from the bowl over the chicken. Some thighs may be partially submerged in the liquid, which is fine. Optionally, drizzle or brush a little olive oil on top of the chicken for extra moisture.
  6. Bake Covered: Cover the pan tightly with a lid or aluminum foil and bake in the preheated oven for 30 minutes.
  7. Bake Uncovered to Finish: Carefully remove the pan from the oven and remove the lid or foil. Return the uncovered pan to the oven and bake for an additional 15 minutes, until the chicken is fully cooked through and excess liquid has evaporated.
  8. Rest and Fluff: Let the dish stand for a few minutes after baking, then fluff the rice gently with a fork.
  9. Prepare Mint Yogurt Sauce (Optional): Combine plain Greek yogurt, finely chopped mint and cilantro, lemon juice, salt, and black pepper in a small bowl. Stir to combine.
  10. Serve: Serve the tandoori chicken and rice garnished with fresh cilantro, lemon wedges, pickled red onions, and sliced green onions if desired. Accompany with the mint yogurt sauce and a squeeze of fresh lemon juice.

Notes

  • Chicken thighs are recommended for this dish as they remain juicy and cook evenly; chicken breasts may dry out or fail to cook through properly.
  • Feel free to use any curry powder you have on hand, whether hot, mild, or spicy.
  • Adjust the amount of liquid and baking time based on the specific brand and age of your basmati rice; some varieties absorb liquid faster and can become mushy, so consider reducing the chicken stock by ½ cup if needed.
  • If you don’t have Kashmiri chili powder, substitute with regular chili powder or a mix of paprika and a pinch of cayenne pepper for color and heat.

Find it online: https://bitezly.com/one-pan-tandoori-chicken-and-rice-recipe/