One-Pan Tandoori Chicken and Rice

Okay, get ready—because this One-Pan Tandoori Chicken and Rice is about to become your new favorite dinner hack. Imagine juicy, spice-rubbed chicken nestled on a bed of fragrant basmati rice, all cooked in one pan so the flavors can get all cozy and delicious together. It’s bold, aromatic, and every bite is a little party for your taste buds. Oh, and did I mention it’s super easy? Like, weeknight dinner hero kind of easy.

This dish brings the vibrant, warming flavors of Indian cuisine right to your kitchen—with no need for a complicated spice cabinet or a sink full of dishes. Whether you’re craving something cozy or want to impress at your next dinner gathering, this recipe hits the spot. Trust me, it’s a game-changer.

Why You’ll Love One-Pan Tandoori Chicken and Rice

Let’s break down why this dish deserves a permanent spot in your meal rotation:

All-in-One Meal: Protein, carbs, and all the flavor—all in a single pan. Easy to make, easy to clean up.

Big Bold Flavors: The tandoori marinade infuses the chicken with smoky, spicy, tangy magic that seeps into the rice as it cooks. It’s like your whole meal is marinated.

Weeknight-Friendly: No fancy techniques, no complicated steps. Just mix, sear, bake, and enjoy.

Customizable: Use bone-in thighs, drumsticks, or even tofu or paneer if you want a vegetarian twist. Not a fan of spicy food? You can tone it down without losing the flavor.

Meal Prep Winner: Leftovers taste even better the next day. Pack it for lunch and be the envy of your office.

Ingredients in One-Pan Tandoori Chicken and Rice

Every ingredient here brings something special to the table—literally. Here’s what you’ll need:

For the Chicken Marinade:

• Chicken Thighs or Drumsticks: Bone-in, skin-on preferred for flavor and juiciness.
• Plain Yogurt: Acts as the base for the marinade, tenderizing the chicken and helping the spices stick.
• Lemon Juice: Adds bright acidity that cuts through the richness and tenderizes the meat.
• Garlic: Bold, aromatic, and essential for that tandoori flavor.
• Ginger: Adds warmth and depth. Fresh is best!
• Ground Cumin, Coriander, and Turmeric: Earthy, slightly citrusy spices that are classic in Indian cooking.
• Garam Masala: A warm, fragrant spice blend that gives the marinade its signature aroma.
• Paprika or Kashmiri Chili Powder: For color and mild heat.
• Salt and Pepper: To bring it all together.

For the Rice:

• Basmati Rice: Long-grain and fragrant, it’s perfect for soaking up all the delicious juices.
• Onion: Adds a subtle sweetness to the rice base.
• Garlic and Ginger: More of the good stuff to build flavor.
• Chicken Broth: Adds richness and flavor to the rice as it cooks.
• Frozen Peas (optional): For a pop of color and a hint of sweetness.
• Fresh Cilantro: To finish everything off with freshness.

Instructions

Let’s get into it—this is going to smell amazing while it’s cooking.

Marinate the Chicken

In a bowl, combine the yogurt, lemon juice, garlic, ginger, and all the spices. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes, or up to overnight for maximum flavor.

Sear the Chicken

Preheat your oven to 375°F (190°C). Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add a bit of oil and sear the chicken, skin-side down, for 3–4 minutes per side until browned. Remove and set aside.

Sauté the Aromatics

In the same pan, reduce heat and add the onion, garlic, and ginger. Sauté for 2–3 minutes until softened and fragrant.

Add the Rice and Broth

Stir in the basmati rice and toast for 1–2 minutes. Pour in the chicken broth and season with a little salt and pepper. Add the peas if using.

Nestle in the Chicken

Place the seared chicken pieces back into the pan, skin-side up, on top of the rice. Spoon a little extra marinade over the top of the chicken for extra flavor.

Bake Until Perfect

Cover the pan tightly with a lid or foil and bake for 30–35 minutes, or until the rice is tender and the chicken is cooked through. Remove the lid and broil for 2–3 minutes to get the chicken skin crispy, if desired.

Rest and Garnish

Let the dish sit for 5 minutes. Sprinkle with fresh cilantro, and maybe a squeeze of lemon juice for brightness.

Nutrition Facts

Servings: 4
Calories per serving: ~450–500 (depending on chicken cuts and broth used)

Preparation Time

Prep Time: 15 minutes (+ marinating time)
Cook Time: 40 minutes
Total Time: ~1 hour (including marination)

How to Serve One-Pan Tandoori Chicken and Rice

This dish is practically a full meal on its own, but here are a few fun ways to round it out:

With Raita: A cooling cucumber yogurt sauce pairs perfectly with the warm spices.

With Naan Bread: Scoop up those last bits of spiced rice and sauce with fluffy naan.

With Pickled Onions: Add a tangy crunch to balance the richness of the chicken.

With a Simple Salad: A fresh cucumber and tomato salad adds crispness and color.

Additional Tips

Marinate Ahead: For deeper flavor, marinate the chicken the night before.

Use a Dutch Oven: Retains heat and moisture beautifully for both stovetop and oven cooking.

Watch the Rice: Basmati cooks fast—don’t overbake, or it might get mushy.

Spice Level: Adjust the chili or paprika depending on how much heat you like.

Make It Vegetarian: Use tofu or paneer instead of chicken, and cook the rice with vegetable broth.

FAQ Section

Q1: Can I use boneless chicken?
A1: Yes, but reduce baking time slightly and watch the rice so it doesn’t dry out. Bone-in adds more flavor.

Q2: Can I substitute the yogurt?
A2: You can use Greek yogurt or a dairy-free yogurt alternative like coconut or almond-based yogurt.

Q3: Is this recipe spicy?
A3: It’s mildly spiced, not overly hot. You can reduce or skip the chili powder if you prefer it mild.

Q4: Can I make this ahead?
A4: Yes! You can prep and marinate ahead, then bake fresh. Leftovers reheat beautifully, too.

Q5: Can I freeze leftovers?
A5: Yes. Cool completely, then store in airtight containers for up to 2 months. Reheat in the oven or microwave.

Conclusion

One-Pan Tandoori Chicken and Rice is the kind of dish that delivers big flavor with minimal fuss. It’s rich, satisfying, and beautifully spiced—and all you need is one pan and some pantry staples to pull it off. Whether you’re trying something new or craving the comfort of warm, spiced food, this recipe’s got your back. So go ahead, get that oven going, and bring a little Indian-inspired magic to your dinner table tonight!

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