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One-Pan Tandoori Chicken and Rice

One-Pan Tandoori Chicken and Rice: Easy Flavorful Comfort

Enjoy a delicious One-Pan Tandoori Chicken and Rice filled with bold Indian-inspired flavors and easy cleanup.
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Prep Time 1 hour
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Boneless thighs can speed up cooking.
  • 1 cup Greek Yogurt Plain yogurt can be used as a substitute.
  • 2 tablespoons Lemon Juice Can substitute with lime juice.
  • 2 tablespoons Tandoori Masala Or mix garam masala, smoked paprika, and cumin.
  • 2 tablespoons Olive Oil Can use vegetable oil or ghee.
For the Rice Base
  • 1 teaspoon Cumin Adjust based on taste preference.
  • 1 teaspoon Turmeric Fresh spices are best.
  • 1 teaspoon Paprika Can substitute with chili powder for heat.
  • 3 cloves Garlic Freshly minced.
  • 1 tablespoon Ginger Fresh is best; powdered works in a pinch.
  • 1 medium Onion Shallots can be used as a milder alternative.
  • 1 cup Basmati Rice Can swap for brown rice with adjusted cooking times.
  • 2 cups Chicken Broth Can use vegetable broth or water.
For Serving
  • 1 cup Cilantro Fresh herb to garnish.
  • 2 pieces Lime Wedges Optional, for added brightness.

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together Greek yogurt, lemon juice, olive oil, tandoori masala, cumin, turmeric, paprika, minced garlic, minced ginger, and salt. Coat chicken thighs in marinade and refrigerate for at least 1 hour.
  2. Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat olive oil over medium heat. Add marinated chicken thighs skin-side down and sear for 3-4 minutes until golden brown.
  3. Remove the seared chicken and set aside. Add sliced onion to the skillet and sauté for 3-4 minutes until soft and translucent, infusing with chicken flavor.
  4. Stir in rinsed basmati rice and toast for about 1 minute. Pour in chicken broth and gently stir to combine.
  5. Nestle the seared chicken thighs on top of the rice. Cover and bake for 35-40 minutes until chicken is cooked and rice is tender.
  6. For extra crispy skin, uncover and broil for an additional 2-3 minutes until golden brown, watching closely.
  7. Let it rest for about 5 minutes before serving. Garnish with cilantro and lime wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Marinate chicken for at least an hour or overnight for best flavor. Adjust spices and broth as needed for personal preferences.

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