Go Back
One-Pan Tandoori Chicken and Rice Recipe
Ash Tyrrell

One-Pan Tandoori Chicken and Rice Recipe

I recently made this One-Pan Tandoori Chicken and Rice for dinner, and it instantly became one of my favorite comfort meals. The chicken turns out incredibly juicy, while the rice absorbs all the wonderful spices and rich flavors from the pan. What I love most is that everything cooks together in a single dish, which means less cleanup afterward.
Print Recipe Pin Recipe
Total Time 1 hour
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1¾ pounds 800g boneless, skinless chicken thighs – Chicken thighs stay juicy and tender throughout baking and are less likely to dry out than chicken breasts.
  • 1 tablespoon Kashmiri chili powder – Adds vibrant color and mild heat. Substitute regular chili powder or paprika with a pinch of cayenne if needed.
  • 1½ teaspoons ground cumin – Provides earthy warmth that complements the tandoori spices.
  • 2 teaspoons ground coriander – Adds a citrusy and slightly sweet flavor.
  • 1 teaspoon ginger powder – Enhances the traditional tandoori taste.
  • 1 teaspoon garlic powder – Gives deep savory flavor throughout the marinade.
  • 2 teaspoons garam masala – A classic spice blend that adds complexity and warmth.
  • ½ teaspoon turmeric powder – Creates color and subtle earthy notes.
  • 1 teaspoon salt – Essential for seasoning the chicken properly.
  • Juice of ½ fresh lemon – Brightens flavors and helps tenderize the chicken.
  • 1 tablespoon olive oil – Helps the spices coat the chicken evenly.
  • 2 tablespoons unsalted butter – Adds richness and enhances the rice texture.
  • 1 tablespoon olive oil – Prevents sticking and boosts flavor.
  • 1 small red onion finely diced – Adds sweetness and depth.
  • 1 –2 green chilies or jalapeños diced – Adjust according to your preferred spice level.
  • 2 cups basmati rice – Use high-quality basmati rice for fluffy separate grains.
  • 1 teaspoon freshly grated ginger – Fresh ginger delivers the best flavor.
  • 1 teaspoon freshly minced garlic – Fresh garlic provides a stronger aroma than garlic powder.
  • 1 teaspoon curry powder – Adds an extra layer of savory spice.
  • ½ teaspoon ground cumin – Reinforces the warm spice profile.
  • ½ teaspoon turmeric powder – Gives the rice a beautiful golden hue.
  • ½ teaspoon ground coriander – Balances the spices with subtle sweetness.
  • 2 cups chicken stock – Much more flavorful than plain water.
  • 1 cup full-fat coconut milk – Creates rich fragrant, and creamy rice.
  • Fresh chopped cilantro – Adds freshness and color.
  • Lemon wedges – Brightens every serving.
  • Pickled red onions – Provide tangy contrast.
  • Sliced green onions – Add mild onion flavor and color.
  • ¾ cup plain Greek yogurt – Thick and creamy for the best texture.
  • 2 tablespoons finely chopped mint and cilantro – Creates a refreshing finish.
  • Juice of ½ lemon – Adds brightness.
  • ½ teaspoon salt – Enhances flavor.
  • ¼ teaspoon black pepper – Adds mild warmth.

Method
 

  1. Combine the chicken thighs with Kashmiri chili powder, cumin, coriander, ginger powder, garlic powder, garam masala, turmeric, salt, lemon juice, and olive oil in a large bowl. Mix thoroughly until every piece is coated evenly.
  2. Allow the chicken to marinate while preparing the remaining ingredients. For even deeper flavor, refrigerate it for several hours or overnight.
  3. Set your oven to 400°F (200°C). Starting with a fully heated oven ensures even cooking throughout the dish.
  4. Remove the marinated chicken from the refrigerator if it was chilled overnight and allow it to sit at room temperature briefly.
  5. Heat the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and green chilies.
  6. Cook until the onions soften and begin turning lightly golden. This creates the flavorful base for the rice.
  7. Add the grated ginger, minced garlic, and basmati rice to the skillet. Stir constantly for about one minute.
  8. Lightly toasting the rice enhances its nutty flavor and helps each grain remain separate after cooking.
  9. Sprinkle in the curry powder, cumin, turmeric, and coriander. Stir until the spices become fragrant and evenly distributed.
  10. Pour in the chicken stock and coconut milk. Stir thoroughly and bring the mixture to a gentle simmer.
  11. Place the marinated chicken thighs directly on top of the rice mixture. Spread them evenly around the pan for uniform cooking.
  12. Pour any remaining marinade over the chicken to maximize flavor and moisture.
  13. Cover the skillet tightly with a lid or aluminum foil. Transfer it carefully to the preheated oven.
  14. Bake for approximately 30 minutes, allowing the rice to absorb the liquid while the chicken cooks gently.
  15. Remove the cover carefully and return the pan to the oven. Continue baking for another 15 minutes.
  16. This step allows excess moisture to evaporate while helping the chicken develop a beautiful golden finish.
  17. Remove the pan from the oven and let it rest for a few minutes. Resting helps the rice settle and finish absorbing moisture.
  18. Use a fork to gently fluff the rice before serving to achieve a light and airy texture.
  19. Mix the Greek yogurt, chopped mint, cilantro, lemon juice, salt, and pepper in a small bowl. Stir until smooth and creamy.
  20. Serve the chicken and rice with the yogurt sauce, fresh cilantro, lemon wedges, and pickled onions for the perfect finishing touch.

Notes

  • I always use full-fat coconut milk because it creates richer and more flavorful rice.
  • I prefer marinating the chicken overnight whenever possible for maximum flavor penetration.
  • I rinse the basmati rice until the water runs clear to prevent gummy rice.
  • I use freshly grated ginger and garlic because the flavor is much brighter than powdered versions.
  • I avoid chicken breasts since they tend to dry out during the longer baking time.
  • I let the finished dish rest for at least 5 minutes before fluffing the rice.
  • I always finish with fresh lemon juice right before serving because it makes the spices taste even more vibrant.
  • I occasionally add frozen peas for extra color and nutrition.