Tandoori Chicken and Rice: A One-Pan Indian-Inspired Comfort Meal

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Craving something flavorful and satisfying? This tandoori chicken and rice recipe blends bold Indian spices, creamy yoghurt marinade, and fragrant basmati rice into a one-pan wonder you’ll want to make again and again.

Tandoori chicken and rice is one of those dishes that instantly takes me back to a cozy Sunday evening in my kitchen, the kids still in their pajamas, music playing softly in the background, and the warm scent of spices drifting through the house. I remember the first time I made it, I wasn’t sure if my three picky eaters would go for something so boldly spiced. But they did more than just eat it, they devoured it.

This dish blends bold Indian flavors with everyday ingredients, and it comes together beautifully in one pan. It’s hearty, comforting, and filled with character, just like the people around my table. Whether you’re new to Indian-inspired meals or already in love with spices, this tandoori chicken and rice recipe is a simple way to bring big flavor into your home kitchen. If you’re into fusion meals with bold spices, you might also enjoy chicken over rice halal, another favorite that packs serious flavor.

Ready to dive in and give it a try? Let’s do this!

Table of contents

Main Ingredients for Tandoori Chicken and Rice (and Why They Matter)
Additional Ingredients & Helpful Substitutes
Expert Tips to Nail Your Tandoori Chicken and Rice
Recommended Techniques for Great Results
Step-by-Step Instructions
Additional Guide: Variations and Extras
Frequently Asked Questions About Tandoori Chicken and Rice
Conclusion
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Main Ingredients for Tandoori Chicken and Rice (and Why They Matter)

Here’s what you’ll need to bring this flavorful dish to life:

Chicken Marinade

Boneless chicken thighs (800g / approx. 5-6 pieces): Juicy and tender, perfect for soaking up all those spices.
Plain yoghurt (1/2 cup): Helps tenderize the chicken and gives it that creamy texture.
Tomato paste (2 tbsp): Adds a rich, tangy depth.
Sweet paprika (1 tbsp): For that classic red tandoori color and mild heat.
Garam masala (1 tbsp): A blend of warm spices that’s key to Indian flavor.
Ground cumin (1 tsp): Earthy and slightly smoky.
Brown sugar (1 tbsp): Balances the spices with a hint of sweetness.
Minced garlic & ginger (1 tbsp each): Brings that fresh zing.
Lemon juice (1 tbsp): Brightens the flavors.
Sea salt flakes (1 1/2 tsp): Enhances all the other ingredients.
Olive oil (2 tbsp): Helps with searing and locks in moisture.

For the Rice

Basmati rice (2 cups): Light, fluffy, and perfect for soaking up the chicken juices.
Chicken stock (3 cups): Infuses the rice with rich, savory flavor.
Ground turmeric (1 tsp): Adds color and subtle warmth.
Sea salt flakes (1/2 tsp): Just enough to season the rice.

Additional Ingredients & Helpful Substitutes

Every home cook knows that sometimes we need to improvise. Whether you’re working with what’s in the pantry or putting your own twist on tandoori chicken and rice, here are some swaps and add-ins you might like:

Chicken breasts can replace thighs if you prefer leaner meat. Just watch the cook time to prevent drying out.
Greek yoghurt is a great sub for plain yoghurt, it’s a little thicker and tangier.
Smoked paprika adds a nice twist if you want more depth.
Vegetable broth can replace chicken stock if you’re keeping it lighter or meat-free.
Coconut yoghurt is a dairy-free option that still gives creaminess.
Want more veggies? Add a handful of frozen peas or diced carrots to the rice before cooking.
For added crunch, garnish with sliced almonds or toasted cashews.

Flexibility is part of the joy of home cooking. Don’t be afraid to get creative!

Expert Tips to Nail Your Tandoori Chicken and Rice

You don’t have to be a seasoned chef to make this dish shine. Here are some of my go-to tips for getting the best results:

Marinate the chicken longer if you can. An hour is great, but overnight? Even better. The flavors really soak in, and the yoghurt keeps the chicken so tender.
Use a heavy-bottomed pan. It helps with even cooking and prevents the rice from burning at the bottom.
Don’t skip rinsing the rice. This removes excess starch and keeps it from clumping.
Sear the chicken first. Just a quick sear to get that golden crust before it finishes cooking on the rice.
Let it rest. After cooking, let the whole thing sit, covered, for 5 minutes. It helps everything settle and keeps the rice nice and fluffy.
Serve with something cool. A mint yoghurt sauce adds contrast to the warm spices, trust me, it’s the cherry on top.

Cooking should feel relaxed and rewarding. Follow these tips, and you’re well on your way to tandoori success! If you’re looking for a similar easy dinner idea, check out this one pot chicken and rice recipe that’s a total weeknight lifesaver.

Recommended Techniques for Great Results

Want to make sure your tandoori chicken and rice turn out perfect every time? Keep these habits in your back pocket:

Use room-temperature chicken. Cold meat doesn’t cook as evenly.
Toast your spices. Even just 30 seconds in the pan brings out their aroma.
Stir rice gently. Stirring too much can break the grains and make it mushy.
Keep the lid on tight. Trapping the steam is key for fluffy rice.
Use fresh herbs. A final sprinkle of coriander or mint adds a fresh pop.

These small tweaks make a big difference.

Step-by-Step Instructions

Marinate the chicken: In a bowl, mix yoghurt, tomato paste, garlic, ginger, lemon juice, brown sugar, paprika, cumin, garam masala, and salt. Coat the chicken and marinate for at least 1 hour.
Sear the chicken: Heat olive oil in a large pan over medium heat. Sear the marinated chicken for 2-3 minutes per side. It doesn’t need to be cooked through, just golden. Set aside.
Prepare the rice: In the same pan, add washed basmati rice, chicken stock, turmeric, and salt. Stir gently.
Layer the chicken: Nestle the seared chicken pieces on top of the rice.
Cook it all together: Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes.
Rest and fluff: Turn off the heat and let the pan sit, covered, for 5 minutes. Then fluff the rice with a fork.
Serve: Garnish with fresh coriander, red onion slices, and a big spoonful of mint yoghurt.

Additional Guide: Variations and Extras

Want to make this tandoori chicken and rice your own? Here are some fun ways to switch it up:

Spicy kick: Add chili flakes or a pinch of cayenne to the marinade.
Creamier rice: Stir in a spoonful of yoghurt or coconut cream right before serving.
Make it vegetarian: Replace chicken with firm tofu or roasted cauliflower.
Add vegetables: Stir in spinach, peas, or bell peppers before adding the chicken back in.
Serve with naan or roti for an extra hearty meal.

This dish is endlessly adaptable, try different versions and see what your family loves best! Want to try more rice-based bowls? The chicken and quinoa rice bowl is another protein-packed option perfect for lunch or dinner.

Frequently Asked Questions About Tandoori Chicken and Rice

What other Indian chicken dishes pair well with rice?

Try this fragrant chicken curry with rice or a creamy butter chicken with rice, both are perfect partners for fluffy basmati.

What if I don’t have garam masala?

You can make a quick mix with cinnamon, cumin, coriander, and a pinch of clove or nutmeg.

Can I use a different type of rice?

Basmati is best for texture and flavor, but jasmine rice works too, just adjust the liquid slightly. For rice cooked under pressure, you might enjoy browsing our pressure cooker rice dishes, perfect for busy nights.

Conclusion

There you have it, a warm, inviting tandoori chicken and rice dish that’s full of love, flavor, and just a hint of spice. Whether it’s your first time cooking Indian-inspired food or you’re already a curry lover, this one-pan recipe is a great addition to your rotation. And if you’re craving something even more aromatic, try the chicken dum biryani or vijayawada chicken biryani, both bursting with layers of flavor.

Give it a try and let your kitchen fill with the aroma of spices and comfort. Share it with friends, family, or just enjoy it curled up on the couch.

My name’s Angela, and as a mom of three, I know that the best recipes are the ones that bring everyone together. I hope this one does just that for you.

Happy cooking, and until next time, keep your spices close and your pan hot!