A vibrant and flavorful dish featuring tender tandoori-spiced chicken baked to perfection alongside fragrant basmati rice, all in one pan for easy cleanup!
Ingredients:
- Protein:
- 6 chicken thighs (juicy and flavorful, skin-on or skinless)
- Grains:
- 1 1/2 cups long-grain basmati rice, rinsed
- Marinade & Spices:
- 1/2 cup Greek yogurt
- 2 tablespoons tandoori spice mix (blend of cumin, coriander, paprika, turmeric, and optional chili powder)
- 1 tablespoon garlic and ginger paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 tablespoon oil (vegetable or canola oil)
- Base & Flavorings:
- 1 medium onion, diced
- 1 cup diced tomatoes (fresh or canned)
- 1 tablespoon oil for sautéing
- Garnish:
- Fresh cilantro, chopped
- Lemon wedges (optional)
Preparation:
- Step 1: Marinate the Chicken: In a medium bowl, combine Greek yogurt, tandoori spice mix, garlic and ginger paste, lemon juice, salt, and 1 tablespoon of oil. Mix well until a smooth, vibrant paste forms. Generously coat each chicken thigh with the tandoori marinade, ensuring every nook and cranny is covered. For the best flavor, cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or ideally overnight. The longer the chicken marinates, the more intense the tandoori flavor will be.
- Step 2: Prepare the Base: Preheat your oven to 375°F (190°C). Choose a large, oven-safe pan or Dutch oven for this one-pan wonder. Place the pan over medium heat on your stovetop. Add 1 tablespoon of oil to the pan, allowing it to heat up until shimmering. Add the diced onions and sauté until they become translucent and slightly softened, about 5-7 minutes. Add the diced tomatoes (if using canned, make sure to drain any excess liquid first) and cook for another 3-5 minutes, allowing them to break down and create a rich, savory base for the dish.
- Step 3: Brown the Chicken: Gently place the marinated chicken thighs into the pan, skin-side down if using skin-on thighs. Sear the chicken for about 3-5 minutes per side, until lightly golden brown. This step not only seals in the juices but also adds a layer of flavor that elevates the dish.
- Step 4: Add the Rice: Pour in the rinsed basmati rice, gently stirring to coat the grains in the tandoori-spiced base and chicken drippings. Ensure the rice is evenly distributed in the pan. This step allows the rice to absorb the flavorful essence of the tandoori spices and chicken.
- Step 5: Simmer to Perfection: Pour in 3 cups of water or chicken broth, ensuring the liquid covers both the chicken and the rice. Bring the mixture to a gentle simmer. Once simmering, cover the pan with a tight-fitting lid. Reduce the heat to low and let it cook for about 20-25 minutes, or until the rice is fluffy and the chicken is cooked through. Be sure to check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).
- Step 6: Rest and Garnish: Once the rice is cooked and the chicken is tender, remove the pan from the heat. Allow the dish to rest, covered, for 5-10 minutes. This allows the flavors to meld together and the rice to reach its ideal texture. Before serving, sprinkle the dish generously with fresh cilantro and a squeeze of lemon juice.
Why You’ll Love This Recipe:
- One-Pan Wonder: Minimal cleanup! This recipe simplifies dinner preparation by cooking everything in a single pan.
- Incredible Flavor: The combination of tandoori spices, yogurt marinade, and savory base creates a complex and satisfying flavor profile.
- Tender and Juicy Chicken: Marinating ensures the chicken is incredibly tender, while searing adds a beautiful golden crust.
- Fragrant Rice: The basmati rice absorbs all the delicious flavors from the chicken and spices, resulting in a perfectly cooked and aromatic side dish.
- Customizable: Easily adjust the spice level by adding more or less chili powder to the tandoori spice mix.
- Effortless: With minimal prep work and simple cooking instructions, this recipe is perfect for a weeknight meal or a weekend gathering.
Serving Suggestions:
- Garnish with a generous sprinkle of freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.
- Serve alongside a cooling side of raita (yogurt sauce with cucumber and mint).
- Add a side of naan bread or chapati for scooping up the delicious chicken and rice.
- For a colorful and healthy accompaniment, serve with a side of steamed or roasted vegetables.
- Consider a simple green salad with a light vinaigrette to balance the richness of the dish.
Tips:
- For the deepest flavor, marinate the chicken overnight.
- Use a heavy-bottomed pan to ensure even cooking and prevent scorching.
- Rinse the basmati rice thoroughly to remove excess starch and prevent clumping.
- Keep the lid on tightly during cooking to trap steam and ensure the rice and chicken cook evenly.
- Allow the dish to rest for a few minutes after cooking to let the flavors meld together.
- If the rice is cooking too quickly, add a little more liquid. If there’s excess liquid at the end of cooking, remove the lid and let it evaporate.
- Don’t be afraid to experiment with the spice level! Adjust the amount of chili powder in the tandoori spice mix to your liking.
Preparation Time: 20 minutes (plus marinating time)
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (including 30 min marinating time)
Nutritional Information (per serving):
(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.)
- Calories: 450 kcal
- Protein: 35 g
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 600 mg
- Cholesterol: 85 mg
Conclusion:
This One-Pan Tandoori Chicken and Rice is a flavor-packed, easy-to-make dish that’s perfect for any occasion. With its tender chicken, fragrant rice, and vibrant spices, it’s sure to become a family favorite. Enjoy the convenience of cooking everything in one pan and the satisfaction of creating a delicious and wholesome meal!
Questions & Answers:
Q1: Can I use bone-in chicken thighs instead of boneless?
- A: Absolutely! Bone-in chicken thighs will add even more flavor to the dish. You may need to increase the cooking time slightly to ensure they are cooked through. Check the internal temperature with a meat thermometer to ensure they reach 165°F (74°C).
Q2: What can I substitute for Greek yogurt in the marinade?
- A: If you don’t have Greek yogurt, you can use plain yogurt or sour cream as a substitute. Just keep in mind that the flavor and texture may be slightly different.
Q3: Can I make this dish vegetarian?
- A: Yes, you can easily adapt this recipe to be vegetarian. Substitute the chicken thighs with firm tofu, paneer, or a mix of vegetables like cauliflower, potatoes, and peas. Adjust the cooking time accordingly.
Q4: How can I make this dish spicier?
- A: To increase the spice level, you can add more chili powder to the tandoori spice mix, or include a pinch of cayenne pepper. You can also add a few chopped green chilies to the base when sautéing the onions and tomatoes.
Q5: Can I prepare this dish ahead of time?
- A: Yes, you can prepare the chicken and marinade a day or two in advance. Store the marinated chicken in the refrigerator until ready to use. You can also sauté the onions and tomatoes ahead of time and store them separately. When you’re ready to cook the dish, simply follow the remaining steps.
