Hey friend, let’s talk about a dinner that’s become my weeknight hero: One-Pan Tandoori Chicken and Rice! This dish is a flavor-packed, fuss-free meal where juicy chicken thighs are marinated in a vibrant tandoori spice mix, then baked right on top of fragrant basmati rice that soaks up all the spicy, tangy, yogurt-infused goodness. It’s got that warm, aromatic vibe of Indian takeout—think cumin, paprika, garam masala, and a hint of heat—but made in one pan with minimal cleanup. Perfect for busy evenings when you want something hearty and comforting, or for meal-prep Sundays to set you up for the week. I started making this when I was craving restaurant-style tandoori flavors but didn’t have the time or a tandoor oven (who does?). Now it’s a regular in my kitchen, and I know you’ll love how it fills your house with amazing smells and your plate with serious flavor.
Why You’ll Love This Recipe
- One-pan wonder: Chicken and rice cook together, so you get a complete meal with just one dish to wash.
- Bold, authentic flavors: The tandoori marinade brings smoky, spicy, and tangy notes that taste like they took hours to develop.
- Time-saver: Minimal prep, and the oven does most of the work—perfect for busy nights.
- Meal-prep friendly: Makes enough for 4–6 servings, and leftovers reheat like a dream.
- Family-friendly: Adjustable spice levels make it a hit with kids and adults alike.
- Budget-friendly: Uses affordable chicken thighs and pantry spices for a wallet-happy meal.
- Customizable: Swap proteins, adjust heat, or add veggies to make it your own.
Ingredients You’ll Need
- Chicken thighs: Bone-in, skin-on for maximum juiciness and flavor—budget-friendly and forgiving.
- Plain yogurt: The base of the marinade, tenderizes the chicken and adds tang. Greek yogurt works great.
- Basmati rice: Long-grain and fragrant, perfect for soaking up the marinade juices.
- Garlic and ginger: Fresh for that punchy, aromatic kick—don’t skip these!
- Lemon juice: Brightens the marinade and balances the spices.
- Tandoori spice mix (or individual spices): Paprika, cumin, coriander, turmeric, garam masala, and cayenne for heat—most are pantry staples.
- Onion: Sautéed to add sweetness and depth to the rice.
- Chicken broth: Cooks the rice and infuses it with savory flavor. Low-sodium lets you control salt.
- Olive oil: For sautéing and richness in the marinade.
- Cilantro (optional): Fresh, chopped for a bright garnish.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the Marinade
In a large bowl, whisk together ¾ cup plain yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tbsp paprika, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp turmeric, 1 tsp garam masala, ½ tsp cayenne pepper (adjust for heat preference), 1 tsp kosher salt, and ¼ tsp black pepper. The marinade should be thick, vibrant, and fragrant.
Pro tip: If you have a pre-made tandoori spice blend, use 2–3 tbsp in place of the individual spices, but check for salt content and adjust accordingly.
Step 2: Marinate the Chicken
Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Add them to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor. If you’re short on time, even 15 minutes works in a pinch!
Note: Score the chicken (make shallow cuts in the meat) to help the marinade penetrate faster.
Step 3: Prep the Pan and Rice
Preheat your oven to 375°F (190°C). In a large, oven-safe skillet or Dutch oven (at least 12 inches wide with a lid), heat 1 tbsp olive oil over medium heat. Add 1 diced onion and sauté for 3–4 minutes until soft and golden. Stir in 1 ½ cups basmati rice and toast for 1–2 minutes, stirring, to enhance its nutty flavor.
Heads-up: Rinse the rice until the water runs clear to remove excess starch and prevent stickiness.
Step 4: Assemble the Dish
Pour 2 ½ cups low-sodium chicken broth into the skillet with the rice and onions, stirring to combine. Bring to a gentle simmer, then remove from heat. Arrange the marinated chicken thighs, skin-side up, on top of the rice, nestling them slightly but keeping the skin exposed for crispiness. Spoon any extra marinade over the chicken for extra flavor.
Trick: If DO NOT stir after adding the chicken to keep the rice fluffy and the chicken skin crisp.
Step 5: Bake It
Cover the skillet with a tight-fitting lid or foil and bake for 35–40 minutes. Remove the lid and bake for an additional 10–15 minutes, until the chicken reaches an internal temp of 165°F, the skin is golden, and the rice is tender. If the rice needs more time but the chicken is done, remove the chicken and keep warm, then cover the rice and bake 5–10 minutes more.
Check this: If the rice is still crunchy, add ¼ cup more broth and bake covered for 5–7 minutes.
Step 6: Finish and Serve
Let the dish rest for 5 minutes to let the rice finish steaming. Fluff the rice with a fork, sprinkle with chopped cilantro (if using), and serve hot. Pair with naan, a cucumber raita, or a simple green salad for a complete meal.
Serving idea: Squeeze a wedge of lemon over the dish for a fresh, tangy pop.
Step 7: Store Leftovers
Cool leftovers completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months, keeping rice and chicken separate if possible to maintain texture.
Pro tip: Reheat with a splash of broth to keep the rice moist.
Helpful Tips
- Meal prep it: Marinate the chicken up to 8 hours ahead and store in the fridge. Assemble and bake when ready, or portion cooked leftovers into containers for 4 days of easy meals.
- Storing leftovers: Keep in the fridge for up to 4 days. Freeze for up to 3 months—thaw overnight in the fridge before reheating.
- Reheating: Warm in a 350°F oven for 15–20 minutes, covered, with a splash of broth, or microwave in 1-minute intervals, stirring rice. Add a little water if dry.
- Perfect pairings:
- Drinks: Pair with mango lassi, iced chai, or a light beer like an IPA.
- Sides: Serve with naan, cucumber raita, or roasted veggies like cauliflower or carrots.
- Extras: Add a dollop of mango chutney or a sprinkle of toasted almonds for texture.
- Creative twists:
- Swap chicken thighs for drumsticks or boneless thighs (reduce baking time by 5–10 minutes).
- Add veggies like diced carrots, peas, or bell peppers to the rice before baking.
- Use coconut milk instead of half the broth for a creamy, slightly sweet twist.
- For extra heat, increase cayenne or add 1 tsp chili powder to the marinade.
- Make it vegetarian by using tofu slabs or portobello mushrooms, marinated and baked on the rice.
- Time-saver: Use a store-bought tandoori paste (2–3 tbsp mixed with yogurt) for a quicker marinade, but adjust salt and spices to taste.
- Rice hack: If your rice sticks to the pan, let it sit for 10 minutes after baking—scrape gently for crispy bits!
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! Marinate the chicken up to 8 hours in advance and refrigerate. Assemble the dish just before baking, or cook fully and store for up to 4 days in the fridge for quick reheating.
Can I freeze this recipe?
Absolutely! Freeze cooked chicken and rice in separate freezer-safe containers for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth.
What if I don’t have a skillet with a lid?
Use a large oven-safe baking dish and cover tightly with foil. Check rice for doneness and add more liquid if needed, as baking dishes may cook differently.
Is this recipe good for meal prep?
Totally! Portion into containers for 4 days of lunches or dinners. Reheats well and stays flavorful, making it a great make-ahead meal.
How do I make it vegetarian?
Replace chicken with firm tofu slabs, paneer, or large portobello mushroom caps. Marinate and bake as directed, reducing time to 25–30 minutes until tender.
This One-Pan Tandoori Chicken and Rice is my go-to when I want a dinner that’s big on flavor but low on effort—I make it at least once a month, especially when I’m feeding a crowd or prepping for a busy week. I love serving it with warm naan and a dollop of raita to cool the spices, and sometimes I’ll toss in some peas for extra color. Try tweaking the spice level to your taste, and let me know how it turns out! Drop a comment with your favorite side or variation—I’m always up for new ideas.
One-Pan Tandoori Chicken and Rice
Ingredients
- For the Chicken:
- 1 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp brown sugar
- 1 tsp ground cumin
- ½ cup 125 g plain yoghurt
- 2 tbsp tomato paste
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tbsp lemon juice
- 1½ tsp sea salt flakes
- 800 g 1 lb 12 oz boneless, skinless chicken thighs (5–6 thighs)
- 2 tbsp olive oil
- For the Rice:
- 2 cups 400 g basmati rice, washed and drained
- 3 cups 750 ml chicken stock
- 1 tsp ground turmeric
- ½ tsp sea salt flakes
- For the Mint Yoghurt:
- 1 cup 250 g plain Greek yoghurt
- ¼ bunch mint leaves picked
- ¼ bunch coriander cilantro, leaves picked
- 1 tbsp lemon juice
- ½ tsp sea salt flakes
- To Serve:
- 1 small red onion finely sliced
- ¼ bunch coriander cilantro, leaves picked
Instructions
- Marinate the chicken: In a large bowl, mix paprika, garam masala, brown sugar, cumin, yoghurt, tomato paste, garlic, ginger, lemon juice, and salt. Add the chicken thighs and coat thoroughly. Marinate for at least 30 minutes, or overnight if time allows.
- Sear the chicken: Preheat the oven to 200°C (400°F). Heat olive oil in a large oven-safe pan over medium heat. Add the marinated chicken thighs and sear for 2–3 minutes per side until lightly browned. Remove from the pan and set aside.
- Prepare the rice: In the same pan, add rice, chicken stock, turmeric, and salt. Stir to combine. Place the seared chicken thighs on top of the rice.
- Bake the dish: Cover the pan with foil or a tight-fitting lid and bake for 30 minutes. Remove the cover and bake for another 10–15 minutes, or until the rice is tender and the liquid is absorbed.
- Make the mint yoghurt: Meanwhile, blend the yoghurt, mint, coriander, lemon juice, and salt until smooth.
- Serve: Serve the tandoori chicken and rice hot, topped with mint yoghurt, sliced red onion, and fresh coriander leaves. Enjoy!
Notes
- For extra flavor, let the chicken marinate overnight to infuse the spices more deeply.
- If you don’t have a large oven-safe pan, use a regular skillet to sear the chicken, then transfer everything to a baking dish.
- You can substitute chicken stock with vegetable stock for a lighter option.
- The mint yoghurt sauce can be made ahead of time and stored in the refrigerator for up to 2 days.
