One-Pan Tandoori Chicken and Rice
A flavorful and aromatic one-pan meal, this Tandoori Chicken and Rice is cooked to perfection with bold spices, tender chicken thighs, and a creamy mint yoghurt sauce. It’s the perfect weeknight dinner for anyone craving a rich and satisfying dish with a hint of Indian cuisine.
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.