Tandoori Chicken and Rice
A one-pan Indian-inspired comfort meal with juicy tandoori-marinated chicken, fluffy basmati rice, and bold spices. Perfect for weeknights or casual dinners.
Equipment
- Large oven-safe skillet or Dutch oven
- Mixing Bowls
- Measuring spoons
Ingredients
Chicken Marinade
- 4 chicken thighs, bone-in, skin-on
- 1 cup plain yoghurt Greek or regular
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp ginger garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/2 tsp salt or to taste
- 1/4 tsp chili powder optional, for heat
For the Rice
- 1 tbsp oil or ghee
- 1 onion sliced thin
- 1 cup basmati rice rinsed and soaked for 15 min
- 2 cups water or chicken broth
- 1/2 tsp salt adjust to taste
- fresh cilantro or mint for garnish (optional)
Instructions
- In a large bowl, mix yoghurt, lemon juice, ginger garlic paste, and all the spices for the marinade.
- Add the chicken thighs and coat well. Cover and marinate in the fridge for at least 1 hour (up to overnight).
- Heat oil or ghee in a large oven-safe skillet over medium-high heat. Sear the marinated chicken (skin side down) for 2–3 minutes per side until golden. Remove and set aside.
- In the same pan, add sliced onions and sauté until soft and lightly golden.
- Add the soaked and drained basmati rice, salt, and water or broth. Stir and bring to a gentle simmer.
- Place the seared chicken thighs on top of the rice. Cover the pan with a tight-fitting lid or foil.
- Cook on low heat for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
- Let it rest for 5 minutes, then garnish with fresh herbs and serve hot.
Notes
You can easily adapt this dish using boneless chicken or add veggies like peas and carrots to the rice. Serve with raita or a cooling mint yoghurt sauce on the side!
