One Pan Tandoori Chicken + Rice

Ingredients

• 1.5 cup basmati rice (washed, rinsed, and soaked)
• 1 lb boneless skinless chicken thighs (approximately 5 pieces)
• 0.5 cup plain yogurt (for marinade)
• 1 tsp minced garlic
• 0.25 cup cooking oil (for marinade)
• 1 tsp garam masala
• 2 tsp ground cumin (divided: 1 tsp for chicken, 1 tsp for rice)
• 1 tsp paprika (increase for more red color)
• 1.5 tsp turmeric (divided: 1 tsp for chicken, 0.5 tsp for rice)
• 2.5 tsp salt (divided: 1.5 tsp for chicken, 1 tsp for rice)
• 0.5 tsp black pepper
• 1 lemon juice (juice of 1 lemon)
• 3 cup water
• yogurt chutney (for serving)

Steps

1. 1

   Wash and rinse 1.5 cups of basmati rice until the water runs clear. Soak the rice in water while you prepare the chicken.

2. 2

   In a large mixing bowl, combine 1 lb of boneless skinless chicken thighs with 1/2 cup plain yogurt, 1 tsp minced garlic, and 1/4 cup oil.

3. 3

   Add the spices to the chicken: 1 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, 1 tsp turmeric, 1.5 tsp salt, 1/2 tsp black pepper, and the juice of 1 lemon. Mix thoroughly until the chicken is evenly coated. Optional: add red food coloring for a more traditional tandoori look.

4. 4

   Heat a large pan over medium-high heat. Add the chicken pieces and cook on both sides until browned and partially cooked through. Remove the chicken from the pan and set aside.

5. 5

   In the same pan, keeping the chicken drippings and oil, add the drained rice. Season the rice with 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp turmeric.

6. 6

   Toast and sear the rice in the oil for 2-3 minutes, stirring occasionally to coat the grains with the spices and fat.

7. 7

   Pour in 3 cups of water and place the browned chicken pieces back on top of the rice. Bring the liquid to a boil.

8. 8

   Once boiling, reduce the heat to low. Cover the pan with a tight-fitting lid and let it cook undisturbed for 25 minutes until the rice is tender and the water is absorbed.

9. 9

   Once done, fluff the rice, add your preferred garnishes (such as fresh cilantro), and serve with a side of yogurt chutney.

Notes

If you want a more vibrant red color for the chicken, you can add a drop of red food coloring or increase the amount of paprika used in the marinade.

Nutrition per serving

• main
• chicken
• rice
• one-pan
• ramadan
• iftar
• tandoori