If you are craving a vibrant and flavorful meal that’s as impressive as it is effortless, this One-Pan Tandoori Chicken and Rice Recipe is exactly what you need. Imagine juicy, spice-marinated chicken thighs resting atop perfectly cooked basmati rice, all infused with aromatic Indian-inspired spices and baked together in one dish. This recipe combines the warmth of tandoori flavors with the comforting simplicity of a one-pan meal, making it a fantastic choice for busy weeknights or casual dinners with friends. It’s a colorful, fragrant feast that feels special yet comes together without fuss, a true kitchen win.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component here is straightforward but plays a crucial role in building layers of flavor, texture, and color. From creamy yogurt that tenderizes the chicken to the vibrant spices that bring iconic tandoori warmth, let’s dive into what you’ll need.
- 4 bone-in, skin-on chicken thighs: These provide juicy, flavorful meat and crispy skin when cooked right.
- 1 cup plain yogurt: Acts as a tenderizing marinade base and balances spices with creaminess.
- 2 tablespoons lemon juice: Adds brightness and a slight tang to the marinade.
- 2 teaspoons garam masala: A fragrant spice blend that’s the heart of the tandoori flavor.
- 1 teaspoon ground turmeric: Delivers earthy flavor and that signature golden hue.
- 1 teaspoon ground cumin: Adds a warm, nutty undertone to the dish.
- 1 teaspoon paprika: Contributes smokiness and deep red color.
- 1 teaspoon chili powder: Brings heat—adjust to your taste preference.
- 1 teaspoon salt: Essential for balancing and enhancing all the flavors.
- 3 cloves garlic, minced: Offers pungent aromatic depth.
- 1 tablespoon fresh ginger, grated: Gives a zesty, fresh kick to the marinade.
- 1 tablespoon vegetable oil: For searing the chicken to crispy perfection.
- 1 cup basmati rice, rinsed: This fragrant, long-grain rice soaks up flavors beautifully.
- 1 3/4 cups chicken broth (or water): To cook the rice and infuse more savory notes.
- 1 small onion, finely chopped: Adds sweetness and texture.
- 2 tablespoons chopped fresh cilantro (for garnish): Provides a fresh, herbal finish.
- Lime wedges for serving (optional): A zesty squeeze brightens the final dish.
How to Make One-Pan Tandoori Chicken and Rice Recipe
Step 1: Marinate the Chicken
Start by mixing the yogurt, lemon juice, garam masala, turmeric, cumin, paprika, chili powder, salt, garlic, and ginger in a big bowl. Add the chicken thighs and make sure each piece is thoroughly coated with this fragrant marinade. While it’s tempting to dive straight into cooking, letting the chicken marinate for at least 30 minutes, or even better, overnight, allows all those bold spices to seep deeply into the meat for that authentic tandoori punch.
Step 2: Prepare the Oven and Sear the Chicken
Heat your oven to 375°F (190°C), setting the stage for the magic to come. In a large, ovenproof skillet, heat the vegetable oil over medium-high flame. Place the marinated chicken thighs skin side down and let them sear for 2 to 3 minutes per side until they develop a luscious golden brown crust. This step locks in juices and adds that irresistible crispy texture on top. Once browned, remove the chicken from the skillet and set aside for the next step.
Step 3: Sauté Onions and Toast the Rice
Using the same skillet, toss in your chopped onion and sauté for a couple of minutes until soften and fragrant. This step builds a subtle sweetness that complements the spices. Add the rinsed basmati rice and toast it gently with the onions for 1 to 2 minutes, stirring often. The rice will start soaking up the rendered chicken flavors left in the pan, ensuring a delicious base for the whole dish.
Step 4: Combine and Bake
Pour chicken broth into the skillet and bring it to a gentle simmer. Nestle those browned chicken thighs right on top of the rice, skin side up. This way the chicken cooks perfectly while the rice absorbs all the combined flavors. Cover the skillet tightly with a lid or foil to trap steam and transfer it to the hot oven. Bake for about 30 to 35 minutes until the rice is tender and the chicken has reached an internal temperature of 165°F (74°C).
Step 5: Optional Broil for Extra Crispiness
If you love a crispy top, remove the lid and pop the skillet under the broiler for 3 to 5 minutes. This step crisps the chicken skin to perfection, adding a delightful texture contrast to the tender rice beneath.
Step 6: Garnish and Serve
Finish your One-Pan Tandoori Chicken and Rice Recipe by sprinkling fresh chopped cilantro over the dish and offering lime wedges on the side for those who want an extra citrus kick. The colorful presentation combined with the aromatic flavors will make everyone eager for seconds.
How to Serve One-Pan Tandoori Chicken and Rice Recipe
Garnishes
Bright bursts of fresh cilantro and tangy lime wedges are your best friends here. They add not just a pop of vibrant green but also a refreshing counterpoint to the richly spiced chicken and savory rice. Feel free to sprinkle a little extra garam masala or chili flakes if you want an extra flavor boost right at the table.
Side Dishes
Keep sides light and complementary. A simple cucumber raita or a cooling yogurt salad works beautifully to balance the spice. Roasted or steamed vegetables like green beans or carrots add color and texture. Naan bread or warm flatbreads also serve as a wonderful vehicle to scoop up every last bite.
Creative Ways to Present
For a stunning presentation, try serving the chicken thighs arranged artfully atop the rice on a rustic wooden platter, sprinkled with fresh cilantro and accompanied by small bowls of raita and chutney. For a casual twist, stuff warm flatbreads with shredded chicken and rice for quick handheld wraps that pack all the deliciousness in each bite.
Make Ahead and Storage
Storing Leftovers
This One-Pan Tandoori Chicken and Rice Recipe holds up well as leftovers. Store any uneaten portions in airtight containers in the refrigerator for up to 3 to 4 days. The flavors tend to deepen even further, making for tasty next-day meals.
Freezing
If you want to enjoy this meal later, it can be frozen for up to 2 months. Separate the chicken from the rice or freeze the whole dish together in freezer-safe containers. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. If you have access to an oven, covering the dish with foil and warming at 350°F (175°C) until heated through brings back that just-cooked texture beautifully.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Absolutely! Boneless chicken breasts or thighs work fine, but keep a close eye while cooking as they may take less time to cook through and could dry out if overcooked.
Is it possible to make this recipe vegetarian?
Yes! Substitute the chicken with hearty vegetables like cauliflower florets, mushrooms, or chickpeas. Use vegetable broth instead of chicken broth and follow the same steps for a delicious meat-free version.
Can I prepare the marinade ahead of time?
Definitely. Mixing the marinade in advance helps the flavors meld better. You can marinate the chicken up to 24 hours before cooking for maximum flavor infusion.
What if I don’t have garam masala?
If garam masala isn’t on hand, you can replace it with a homemade mix of ground coriander, cinnamon, cardamom, cloves, and black pepper. This will give you a similarly warm and aromatic spice profile.
How spicy is this One-Pan Tandoori Chicken and Rice Recipe?
The recipe offers a balanced moderate heat thanks to the chili powder, but feel free to adjust the amount to suit your taste. Omitting or reducing the chili powder will mellow the spice level effectively.
Final Thoughts
This One-Pan Tandoori Chicken and Rice Recipe is truly one of my favorite meals to make when I want something impressive but fuss-free. The magical combination of tender chicken, fragrant rice, and vibrant spices all cooking together in one pan makes it a total crowd-pleaser every time. I can’t wait for you to try it and add this cozy, colorful recipe to your weekly rotation—it’s comfort food elevated in the best way.
Print
One-Pan Tandoori Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Description
This One-Pan Tandoori Chicken and Rice is a flavorful and convenient meal that combines marinated chicken thigh pieces with spiced basmati rice, all cooked together in a single ovenproof skillet. The chicken is tender and infused with traditional Indian spices like garam masala, turmeric, and cumin, while the rice absorbs the savory chicken broth and spices. Finished with a broil for a crispy top and garnished with fresh cilantro and lime wedges, this dish offers a delicious and comforting taste of tandoori-style cooking in your own kitchen using just one pan.
Ingredients
Marinade & Chicken
- 4 bone-in, skin-on chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon vegetable oil
Rice & Cooking
- 1 cup basmati rice, rinsed
- 1 3/4 cups chicken broth (or water)
- 1 small onion, finely chopped
Garnish
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
- Prepare the marinade: In a large bowl, mix the plain yogurt, lemon juice, garam masala, ground turmeric, ground cumin, paprika, chili powder, salt, minced garlic, and grated fresh ginger until fully combined. Add the chicken thighs and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to develop.
- Preheat the oven: Set the oven to 375°F (190°C) to prepare for baking the chicken and rice together.
- Sear the chicken: Heat vegetable oil in a large ovenproof skillet over medium-high heat. Place the marinated chicken thighs skin side down and sear for 2 to 3 minutes until browned and crispy. Flip and sear the other side for another 2 to 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté the onion and toast rice: In the same skillet, add the finely chopped onion and sauté for about 2 to 3 minutes until softened. Stir in the rinsed basmati rice and toast it for 1 to 2 minutes until fragrant, coating the grains with the oil and pan flavors.
- Add broth and combine: Pour in the chicken broth and bring the mixture to a simmer on the stovetop. Nestle the seared chicken thighs on top of the rice with the skin side up, ensuring they are evenly spaced.
- Bake covered: Cover the skillet with a lid or aluminum foil to trap moisture. Transfer the skillet to the preheated oven and bake for 30 to 35 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Broil for crispiness: Remove the cover and place the skillet under the broiler for 3 to 5 minutes if you prefer a crispy, browned top on the chicken and rice. Watch closely to prevent burning.
- Garnish and serve: Remove from the oven and sprinkle chopped fresh cilantro over the dish. Serve hot with optional lime wedges for squeezing over the top to add brightness.
Notes
- Marinating the chicken overnight enhances the flavor and tenderizes the meat, but 30 minutes is sufficient if short on time.
- Using an ovenproof skillet is essential for transitioning from stovetop searing to oven baking without transferring to another dish.
- To make this recipe dairy-free, substitute plain yogurt with a coconut milk yogurt, but the marinade flavor will slightly change.
- Adjust chili powder to your spice preference or omit if you want a milder dish.
- Broiling at the end is optional but adds a wonderful crispy finish to the chicken skin and rice surface.
