One Pan Tandoori-Inspired Chicken and Rice Recipe
This one pan tandoori-inspired chicken and rice dish offers a flavorful and aromatic meal combining succulent marinated chicken thighs with a savory spiced yellow coconut rice. Perfect for a weeknight dinner or meal prepping, this recipe blends Indian spices with a simple cooking process that delivers tender chicken and perfectly cooked rice in one pan.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Indian-American
- Diet: Gluten Free
Ingredients
For the Marinade
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- ½ tablespoon garam masala
- ¾ cup nonfat plain Greek yogurt
- Zest and juice of 1/2 lemon
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
For the Rice
- 1 tablespoon avocado oil
- 1 (15 ounce) can lite coconut milk
- ¼ cup low-sodium chicken broth
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon coriander
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 cup uncooked basmati white rice
- ¾ cup frozen green peas
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken thighs with coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, Greek yogurt, lemon zest and juice, minced garlic, grated ginger, kosher salt, and black pepper. Mix well to evenly coat the chicken pieces. Cover the bowl with plastic wrap and refrigerate for 1 to 8 hours to allow the flavors to infuse.
- Preheat the Oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Brown the Chicken: Heat avocado oil in a large oven-safe Dutch oven or a 3.5 quart braiser over medium-high heat. Once hot, add the marinated chicken pieces and cook for about 3 to 5 minutes per side until golden brown. Remove the chicken from the pan and set aside on a plate, discarding any excess marinade left in the bowl.
- Prepare the Rice Mixture: In the same pan, add coconut milk, chicken broth, turmeric, cumin, coriander, salt, and pepper. Bring the mixture to a simmer. Stir in the uncooked basmati rice and frozen green peas, making sure they are evenly distributed throughout the liquid.
- Combine and Bake: Arrange the browned chicken thighs on top of the rice mixture, including any juices that have accumulated on the plate. Gently nestle the chicken into the rice. Bring the whole dish to a gentle boil on the stovetop, then cover the pan and transfer it to the preheated oven. Bake uncovered for 25 minutes or until the rice is tender and the chicken is fully cooked.
- Finish and Serve: Remove the pan from the oven. Garnish with fresh cilantro and sliced green onion. Add a squeeze of fresh lime juice for brightness. Serve with extra yogurt on the side for added creaminess if desired.
- Meal Prep Instructions: For meal prepping, divide the rice into four containers and top each with one chicken thigh. Garnish each portion with cilantro and green onions for convenience during the week.
Notes
- Do not substitute brown rice as it requires longer cooking and might affect the texture and timing of the recipe.
- Use an oven-safe pan like a Dutch oven or braiser to transition easily from stovetop to oven.
- Marinating the chicken for longer (up to 8 hours) enhances the depth of flavor.
- Serve with extra Greek yogurt to help balance the spices and provide creaminess.
