One-Pan Tandoori Chicken and Rice

Why Make This Recipe

One-pan Tandoori Chicken and Rice is a flavorful and convenient dish that brings the taste of Indian cuisine right to your dinner table. This recipe is perfect for busy days when you want a delicious meal without a lot of fuss. The chicken is marinated in a blend of spices and yogurt, making it tender and aromatic. The rice cooks alongside the chicken, absorbing all the flavors and creating a complete meal in just one pot. Plus, the mint yogurt adds a refreshing touch, making it a well-rounded dish everyone will love.

How to Make One-Pan Tandoori Chicken and Rice

Ingredients:

1 tbsp sweet paprika
1 tbsp garam masala
1 tbsp brown sugar
1 tsp ground cumin
½ cup (125 g) plain yoghurt
2 tbsp tomato paste (concentrated puree)
1 tbsp freshly minced garlic
1 tbsp freshly minced ginger
1 tbsp lemon juice
1½ tsp sea salt flakes
800 g (1 lb 12 oz) boneless, skinless chicken thighs (approximately 5–6 chicken thighs)
2 tbsp olive oil
2 cups (400 g) basmati rice, washed and drained
3 cups (750 ml) chicken stock
1 tsp ground turmeric
½ tsp sea salt flakes
1 cup (250 g) plain Greek yoghurt
¼ bunch mint, leaves picked
¼ bunch coriander (cilantro), leaves picked
1 tbsp lemon juice
½ tsp sea salt flakes
1 small red onion, finely sliced
¼ bunch coriander (cilantro), leaves picked

Directions:

Add all ingredients for the chicken, except the chicken and olive oil, into a large bowl. Mix well to combine.
Add the chicken and toss to coat it well in the marinade. Leave it to marinate for 15 minutes or up to 24 hours for more flavor. If you are short on time, you can cook the chicken right away, and it will still taste great.
Heat the olive oil in a large, deep pan over medium-high heat. Add the chicken and cook for 3–4 minutes on each side until browned. Remove the chicken and set it aside on a plate.
Reduce the heat to medium. In the same pan, add the rice, chicken stock, turmeric, and salt. Scrape up any browned bits from the bottom of the pan to add extra flavor.
Bring the mixture to a boil and nestle the chicken back into the pan. Reduce the heat to low, cover, and let it simmer for 15 minutes. After cooking, let it stand with the lid on for 10 minutes before serving.
To prepare the mint yogurt, blitz all ingredients together in a food processor until smooth.
Use a fork to fluff up the rice. You can remove the chicken with tongs to make this easier, then place the chicken back on top of the fluffed rice.
Serve it drizzled with the mint yogurt and topped with finely sliced red onion and cilantro.

How to Serve One-Pan Tandoori Chicken and Rice

Serve this dish hot. Pair it with the mint yogurt on the side, allowing everyone to add as much as they like. The fresh herbs and creamy yogurt make a great match with the spicy chicken and flavorful rice. Enjoy with naan or a simple salad for a complete meal.

How to Store One-Pan Tandoori Chicken and Rice

If you have leftovers, let them cool completely before transferring them to an airtight container. Store in the fridge for up to three days. To reheat, just pop it in the microwave or warm it on the stove until heated through.

Tips to Make One-Pan Tandoori Chicken and Rice

Marinate the chicken longer to enhance the flavors.
Make sure to wash and drain the basmati rice to prevent it from being sticky.
Scrape the bottom of the pan well when adding the rice and stock to capture all the tasty bits.

Variation

You can switch up the protein by using chicken breasts instead of thighs or even try it with shrimp or paneer for a vegetarian option. Feel free to add vegetables like peas or bell peppers for added nutrition.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can marinate the chicken a day in advance and cook it when you’re ready.

2. Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken stock, this recipe can be gluten-free.

3. What can I substitute for Greek yogurt?
You can use regular plain yogurt or even a dairy-free yogurt if you prefer a dairy-free option.