This flavorful One Pan Tandoori Chicken and Rice recipe is truly a one pan dish – there are very few steps involved and the chicken is well seasoned, juicy and tender with fluffy spiced coconut rice. What’s better than a one pan meal for the midweek or any day?!? – easy cleanup and happy tummy’s all around. This dish is a great stand alone meal but even better when served with a cooling creamy mint yogurt sauce. Finish off the dish with an extra squeeze of lemon juice and serve garnished chopped fresh cilantro and picked red onions and enjoy!
One Pan Tandoori Chicken & Rice Ingredients
- CHICKEN: For this recipe and the way it is cooked I always use boneless skinless chicken thighs. I don’t recommend chicken breasts for this dish as it will dry out plus they may not cook through in time depending on their thickness.
- SPICES: I tried to keep the spice list as simple as it gets when cooking East Indian dishes. Ground cumin, ground coriander, ginger powder, garlic powder, garam masala, ground turmeric, curry powder (any heat level or brand you prefer), Kashmiri chili powder (this might be one you may not have so simply use a general chili powder or a combination of paprika and cayenne pepper), and of course season well with salt.
- RICE: I always use basmati rice for this recipe – use a brand you know cooks well without turning too mushy when cooked or you may need to adjust the amounts of liquids added – see recipe notes below for more details about that. I have not tested this recipe with brown rice only white rice/white basmati rice
- OLIVE OIL: Or any vegetable oil for sautéing the onions and, for the marinade and also for brushing or drizzling over chicken with.
- BUTTER: I like to use unsalted butter and olive oil for sautéing the vegetables but you could use one or the other.
- GARLIC & GINGER: Add so much flavor to the whole dish. Used grated garlic cloves or minced and grated or minced ginger
- GREEN CHILIS: Green chilis add flavor and some heat for a milder more accessible option jalapeños work great and what I typically use.
- LEMON JUICE: Always balances the flavors. Use freshly squeezed. Lime juice can be used if preferred or if you don’t have lemon juice.
- CHICKEN BROTH/STOCK: Chicken or vegetable stock is what the rice cooks in – technically you can use water but broth or stock is so much better for adding flavor to the entire dish.
- COCONUT MILK: I always use full fat coconut milk for best flavor. But if desired you can use lite coconut milk.
- EXTRA ADD INS: Feel free to add even more traditional flavors by adding 2 teaspoons dried fenugreek leaf for the chicken marinade. If you would like to add some extra veggies, frozen peas are a great option – stir in ¾ cup frozen green peas along with the broth and coconut milk
One Pan Tandoori Chicken & Rice Recipe Instructions
This tasty dish comes together pretty quickly so it is best to have all your ingredients chopped and ready to go. Here is a basic breakdown of the directions (Full detailed recipe instructions are all in recipe card below):
- Season and marinate chicken thighs and set aside.
- Preheat oven
- Heat large oven-safe skillet or dutch oven and saute onions and chilies
- Stir in rice, ginger and garlic, followed by the spices, broth and coconut milk
- Place prepared chicken pieces over rice
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake
- Once done fluff up the rice with a fork removing chicken from pan if desired
- Garnish with cilantro, lemon wedges, and serve with yogurt sauce/raita and pickled onions if desired.
One Pan Chicken and Rice Storage, Make Ahead & Freezing
- STORAGE: Refrigerate any cooled leftovers in an airtight container for up to 3-5 days. To reheat, add a few teaspoons of water or drizzle some olive oil over the rice and stir gently. This is to prevent it from drying out. Microwave the chicken for 1 to 2 minutes or until warm. If you’re reheating a large portion, do it in the oven at 350˚F for 10 to 15 minutes watching that it doesn’t burn
- MAKE AHEAD: Chicken can be tossed in the marinade and chilled in an airtight container in the fridge for 30 minutes or up to 1 day ahead.
- FREEZING: Chicken dishes are usually best eaten when they are cooked as the rice can change texture. That being said though you can freeze it if desired. Cooked and cooled chicken and rice can be frozen in an airtight freezer friendly container for up to 1-2 months. Thaw overnight in the fridge and reheat same as stated above.
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