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
Units
Scale
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