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
Scale
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.
