Print

Delightful One-Pan Tandoori Chicken and Rice Recipe

One-Pan Tandoori Chicken and Rice
Print Recipe

A vibrant, aromatic one-pan meal featuring tender tandoori-spiced chicken thighs nestled in fragrant basmati rice with caramelized onions and warm spices. This simplified version delivers authentic Indian flavors with minimal cleanup!

  • Author: ranime
  • Prep Time: 15 mins (+ marinating)
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: One-Pan
  • Cuisine: Indian

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 cup basmati rice, rinsed
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 1½ cups chicken broth
  • ½ cup plain yogurt
  • 2 tbsp tandoori masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cayenne pepper (optional)
  • 2 tbsp ghee or vegetable oil
  • 1 cinnamon stick
  • 2 cardamom pods
  • 1 bay leaf
  • Salt to taste
  • Fresh cilantro and lemon wedges for serving

Instructions

  1. Marinate Chicken: Mix yogurt with 1 tbsp tandoori masala, ½ tsp salt. Coat chicken and refrigerate 1 hour (or overnight).
  2. Sear Chicken: Heat ghee in large skillet over medium-high. Remove excess marinade from chicken and sear skin-side down 5-6 mins until golden. Flip and cook 2 mins. Remove.
  3. Cook Aromatics: In same pan, sauté onions 5 mins until soft. Add garlic, ginger, remaining spices, and whole spices; cook 1 min until fragrant.
  4. Layer Rice: Add rice, stirring to coat with spices. Pour in broth and scrape up browned bits. Nestle chicken on top (skin up).
  5. Simmer: Bring to boil, then reduce heat to low. Cover and cook 25 mins (no peeking!).
  6. Rest: Remove from heat; let stand 10 mins. Discard whole spices.
  7. Serve: Garnish with cilantro and lemon. Optional: Broil 2 mins for crispier skin.

Notes

  • For deeper color: Add ½ tsp paprika to marinade
  • Vegetarian option: Substitute chicken with cauliflower and paneer
  • Rice tip: Soak basmati 30 mins for extra-long grains
  • Make ahead: Marinate chicken up to 24 hours
  • Leftovers: Reheat with splash of water to refresh moisture

Nutrition

Find it online: https://recipesfood.org/one-pan-tandoori-chicken-and-rice/