Name: One-Pan Tandoori Chicken and Rice Recipe
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 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; 1 small onion, finely chopped; 1 cup basmati rice, rinsed; 1 3/4 cups chicken broth (or water); 2 tablespoons chopped fresh cilantro; Lime wedges (optional)

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Introduction

This one-pan tandoori chicken and rice recipe combines tender, flavorful chicken thighs with fragrant basmati rice, all cooked together for an easy and satisfying meal. Infused with classic Indian spices, this dish is perfect for a weeknight dinner or a special occasion.

A white bowl filled with a bed of yellow rice mixed with green peas and small bits of herbs. On top of the rice sits a single piece of golden-brown grilled fish, slightly crispy on the edges, garnished with fresh green cilantro leaves and sliced green onions. There is a dollop of creamy white sauce placed on one side of the fish. A silver fork rests inside the bowl on the right side. The bowl is set on a white marbled surface with a beige cloth partially visible to the left and a slice of lime and some cilantro leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup basmati rice, rinsed
1 3/4 cups chicken broth (or water)
1 small onion, finely chopped
2 tablespoons chopped fresh cilantro
Lime wedges for serving (optional)

Instructions

Step 1: In a large bowl, combine plain yogurt, lemon juice, garam masala, turmeric, cumin, paprika, chili powder, salt, minced garlic, and grated ginger. Add the chicken thighs, coating them evenly with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight.
Step 2: Preheat the oven to 375°F (190°C).
Step 3: 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 and set aside.
Step 4: In the same skillet, sauté the chopped onion for 2 to 3 minutes until softened. Stir in the rinsed basmati rice and toast it for 1 to 2 minutes until fragrant, coating the rice with the oil and pan flavors.
Step 5: 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, spacing them evenly.
Step 6: Cover the skillet with a lid or aluminum foil to trap moisture. Transfer to the preheated oven and bake for 30 to 35 minutes, or until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
Step 7: For a crispy top, remove the cover and place the skillet under the broiler for 3 to 5 minutes. Watch closely to avoid burning.
Step 8: Remove from oven, sprinkle with chopped cilantro, and serve hot with optional lime wedges for added brightness.

Tips & Variations

Marinating the chicken overnight enhances the depth of flavor and tenderness.
For a milder dish, reduce or omit the chili powder.
Swap chicken broth with vegetable broth for a lighter flavor or to keep it vegetarian-friendly when omitting chicken.
Adding frozen peas or chopped bell peppers to the rice before baking adds a pop of color and extra nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or broth to keep the rice moist. This dish does not freeze well due to the texture of the chicken and rice.

How to Serve

A black cast iron pan holds a layered dish of golden-brown spiced chicken thighs partially covered by a layer of yellow, well-cooked basmati rice mixed with green peas. The chicken pieces have a crispy, slightly charred texture, sitting mostly on the left side, while the rice fills the right side of the pan. Fresh green cilantro leaves and sliced white spring onions are scattered on top, adding a touch of fresh green and white contrast. A silver serving spoon is scooping some rice near the center of the pan. The background is a white marbled surface with a white bowl of chopped greens and kitchen tools slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but adjust cooking time as they will cook faster. Bone-in thighs provide more moisture and flavor.

What can I substitute for plain yogurt in the marinade?

If you don’t have plain yogurt, use sour cream or a dairy-free yogurt alternative for a similar tangy effect.