If you’re craving a vibrant, aromatic dinner that requires minimal cleanup, this One-pan Tandoori Chicken and Rice recipe is your new best friend. Packed with bold spices and tender chicken cooked alongside fragrant rice, this dish brings the essence of Indian cuisine right to your kitchen with ease and speed. It’s a perfect solution for busy weeknights or anytime you want a wholesome, flavorful meal without juggling multiple pots and pans.
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Why You’ll Love This Recipe
- Effortless preparation: Combining everything into one pan saves you time on cooking and washing up afterward.
- Bursting with flavor: The tandoori spices infuse the chicken and rice, delivering a delicious, well-rounded taste.
- Colorful presentation: Vibrant reds and golden hues make this dish as beautiful as it is tasty.
- Versatile for all diets: Easily adaptable to your preferred protein and spice levels.
- Perfect for meal prep: Retains flavor and texture well, ideal for leftovers or freezer-friendly meals.
Ingredients You’ll Need
This One-pan Tandoori Chicken and Rice recipe relies on simple, fresh ingredients that blend perfectly for a balanced taste, texture, and inviting color. Each component plays its part in building deeply savory layers.
- Chicken thighs: Juicy and flavorful, they stay tender during the cooking process.
- Long-grain basmati rice: Fluffy and aromatic, absorbing the rich spices beautifully.
- Tandoori spice mix: A vibrant blend of spices like cumin, coriander, paprika, and turmeric for authentic flavor.
- Greek yogurt: Helps tenderize the chicken and adds a smooth tang to the marinade.
- Garlic and ginger paste: Adds depth and a bit of zing to the overall flavor profile.
- Diced tomatoes: Contribute slight acidity and a rich base for the rice.
- Onion: Adds sweetness and texture to the dish.
- Fresh cilantro: For garnishing, providing freshness and aroma.
- Lemon juice: Brightens the flavors and balances the spices.
Variations
Feel free to experiment with this recipe by swapping out ingredients or adjusting spices to suit your dietary needs and flavor cravings. The One-pan Tandoori Chicken and Rice makes it easy to customize without losing the essence of the dish.
- Vegetarian version: Replace chicken with cauliflower florets or chickpeas for a hearty plant-based option.
- Heat adjustment: Add extra chili powder or fresh green chilies if you like it spicy, or reduce for a milder taste.
- Using different proteins: Try shrimp, turkey, or paneer cubes for a tasty twist.
- Brown rice swap: Use brown basmati for a nuttier flavor and added fiber, just adjust cooking time accordingly.
- Extra veggies: Stir in bell peppers, peas, or spinach for added color and nutrition.
How to Make One-pan Tandoori Chicken and Rice
Step 1: Marinate the Chicken
Start by mixing Greek yogurt, tandoori spice mix, garlic, ginger, lemon juice, salt, and a touch of oil in a bowl. Coat the chicken thighs evenly with this marinade and let it sit for at least 30 minutes to soak up the flavors.
Step 2: Prepare the Base
Heat oil in a large oven-safe pan over medium heat. Sauté diced onions until translucent, then add the diced tomatoes to create a rich base. This builds a savory flavor foundation for both the chicken and rice.
Step 3: Brown the Chicken
Place the marinated chicken in the pan, skin-side down if using skin-on thighs, and sear until lightly golden to seal in juices and deepen the flavor profile.
Step 4: Add the Rice
Pour in rinsed basmati rice, stirring gently to coat the grains in the tandoori-spiced base. This step allows the rice to absorb the rich flavors before cooking.
Step 5: Simmer to Perfection
Add water or chicken broth, cover the pan, and reduce heat to low. Let everything cook together for about 20 minutes until the rice is fluffy and the chicken is fully cooked through.
Step 6: Rest and Garnish
Once done, remove from heat and let the dish rest for a few minutes covered. Finish with a sprinkle of fresh cilantro and an extra squeeze of lemon juice before serving.
Pro Tips for Making One-pan Tandoori Chicken and Rice
- Marinate ahead: For even more flavorful chicken, marinate overnight whenever possible.
- Use a heavy-bottomed pan: This prevents burning and ensures even cooking of rice and chicken.
- Don’t skip rinsing rice: Washing the basmati rice removes excess starch and prevents clumping.
- Keep the lid tight: Maintaining steam is key for perfectly cooked rice without drying out the chicken.
- Resting time matters: Letting the dish sit after cooking helps flavors meld and enhances texture.
How to Serve One-pan Tandoori Chicken and Rice
Garnishes
A handful of freshly chopped cilantro or mint leaves and a few lemon wedges brighten up the plate and add a fresh kick.
Side Dishes
This dish pairs wonderfully with cooling cucumber raita, a simple green salad, or warm naan bread to soak up every bite of the delicious sauce.
Creative Ways to Present
Serve directly from the pan family-style for a cozy meal, or plate it with a drizzle of yogurt and sprinkle of toasted nuts for a restaurant-worthy touch.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and avoid sogginess.
Freezing
This recipe freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop with a splash of water or broth to revive moisture, or microwave covered in short intervals to avoid drying.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine, but thighs stay juicier and more flavorful in this one-pan recipe.
Do I need special tandoori spices?
You can find ready-made tandoori spice blends, but mixing your own with paprika, cumin, coriander, and turmeric works great too.
Is rinsing the rice really necessary?
Absolutely. Rinsing removes extra starch, which helps rice cook fluffy without sticking together.
Can I make this recipe vegan?
Yes, replace chicken with seasoned tofu or cauliflower and use a plant-based yogurt alternative in the marinade.
How spicy is the dish?
It has a warm, mildly spicy flavor that you can easily adjust up or down by modifying the chili in the spice mix.
Final Thoughts
If you want a dinner that feels special but doesn’t require hours in the kitchen, this One-pan Tandoori Chicken and Rice recipe is a must-try. Its vibrant spices, juicy chicken, and perfectly cooked rice come together in harmony for a meal that’s both comforting and exciting. Go ahead, give it a whirl and watch it become a go-to favorite in your home.
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One-pan Tandoori Chicken and Rice
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Indian
- Diet: Gluten Free
Description
One-pan Tandoori Chicken and Rice is a vibrant, aromatic Indian-inspired dish combining tender, spiced chicken thighs with fragrant basmati rice cooked together in a single pan. This recipe offers effortless preparation, bold flavors, and a colorful presentation, perfect for busy weeknights or meal prep with minimal cleanup.
Ingredients
Protein
- 6 chicken thighs (juicy and flavorful, skin-on or skinless)
Grains
- 1 1/2 cups long-grain basmati rice, rinsed
Marinade & Spices
- 1/2 cup Greek yogurt
- 2 tablespoons tandoori spice mix (blend of cumin, coriander, paprika, turmeric, and optional chili powder)
- 1 tablespoon garlic and ginger paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 tablespoon oil (vegetable or canola oil)
Base & Flavorings
- 1 medium onion, diced
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon oil for sautéing
Garnish
- Fresh cilantro, chopped
- Lemon wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, combine Greek yogurt, tandoori spice mix, garlic and ginger paste, lemon juice, salt, and oil. Coat the chicken thighs evenly with this marinade and let it sit for at least 30 minutes to absorb the flavors.
- Prepare the Base: Heat 1 tablespoon of oil in a large oven-safe pan over medium heat. Sauté diced onions until translucent, then add diced tomatoes and cook for a few minutes until they form a rich, savory base.
- Brown the Chicken: Place the marinated chicken thighs in the pan, skin-side down if using skin-on, and sear until lightly golden to seal in the juices and enhance flavor.
- Add the Rice: Pour in the rinsed basmati rice, stirring gently to coat the grains in the tandoori-spiced base and chicken drippings, allowing the rice to soak up the flavors.
- Simmer to Perfection: Add 3 cups of water or chicken broth to the pan. Cover with a tight-fitting lid, reduce heat to low, and let cook for about 20 minutes until the rice is fluffy and the chicken is fully cooked through.
- Rest and Garnish: Remove the pan from heat and let the dish rest, covered, for 5 minutes. Sprinkle with fresh cilantro and squeeze extra lemon juice over the top before serving.
Notes
- Marinate the chicken overnight for deeper flavor infusion.
- Use a heavy-bottomed pan to ensure even cooking and prevent burning.
- Always rinse basmati rice to remove excess starch and avoid clumping.
- Keep the lid tight during cooking to maintain steam for perfectly cooked rice and moist chicken.
- Allow the dish to rest after cooking for melded flavors and ideal texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg