One-Pan Tandoori Chicken and Rice Recipe
This One-Pan Tandoori Chicken and Rice recipe offers a flavorful and convenient meal combining marinated chicken thighs with aromatic basmati rice, cooked together in a single skillet. Infused with traditional Indian spices like garam masala, turmeric, and cumin, this dish delivers a perfectly balanced blend of tender chicken with vibrant, fragrant rice, finished with fresh cilantro and lime for a burst of freshness.
- Prep Time: 45 minutes (including marinating time, minimum 30 minutes)
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Scale
Chicken Marinade
- 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
For Cooking
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 cup basmati rice, rinsed
- 1 3/4 cups chicken broth (or water)
For Serving
- 2 tablespoons chopped fresh cilantro
- Lime wedges (optional)
Instructions
- Prepare the marinade: In a large bowl, mix plain yogurt, lemon juice, garam masala, turmeric, 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 your 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 it 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 it 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 the dish from the oven and sprinkle chopped fresh cilantro over the top. Serve hot with optional lime wedges to squeeze over for added brightness.
Notes
- Marinate the chicken overnight if possible for deeper flavor infusion.
- Use an ovenproof skillet to transition easily from stovetop to oven.
- Check rice doneness and add a splash more broth if needed before baking.
- Broiling at the end is optional but adds a nice crisp texture to the chicken skin.
- Lime wedges add a fresh acidity that balances the rich spices.
Keywords: Tandoori chicken, one-pan recipe, chicken and rice, Indian spices, easy dinner, oven-baked chicken
