If you love vibrant spices, juicy chicken, and minimal cleanup, you’re about to fall head over heels for One-Pan Tandoori Chicken and Rice. This recipe combines aromatic tandoori flavors with fluffy basmati rice, all cooked together in a single skillet for an easy yet absolutely delightful meal. Every bite is bursting with that incredible Indian-inspired marinade—smoky, garlicky, gingery—and the rice soaks up all those savory juices. It’s the ultimate dinner: bold, comforting, and guaranteed to win over anyone at your table.
Ingredients You’ll Need
There’s something magical about how a handful of straightforward ingredients can create layers of flavor. Each component in this One-Pan Tandoori Chicken and Rice recipe pulls its weight, bringing vibrancy, tenderness, aroma, or color to the finished dish.
- Chicken thighs (bone-in, skin-on): Juicy, flavorful thighs hold up perfectly to the bold tandoori marinade and keep the rice extra moist.
- Basmati rice (rinsed): The long grains absorb all the spice and broth, remaining fluffy and light.
- Chicken broth: Infuses the rice with a savory depth, making each bite extra satisfying.
- Plain Greek yogurt: Acts as the base of our marinade, ensuring the chicken stays unbelievably tender and adds a lovely tang.
- Lemon juice: Brightens up the flavors and balances the richness of the chicken.
- Olive oil: Helps achieve a golden sear on the chicken and brings a smooth texture to the marinade.
- Tandoori masala spice blend: Delivers that unmistakable tandoori aroma and warmth—look for it in the spice aisle or Indian market.
- Ground cumin: Adds earthy notes that pair beautifully with the rest of the spices.
- Turmeric: Lends a gorgeous golden hue and a subtle peppery flavor.
- Paprika: Gives a gentle sweetness and deep red color to the dish.
- Garlic (minced): Brings an essential sharp aromatic bite.
- Fresh ginger (grated): Offers zesty freshness to lighten and brighten the marinade.
- Small onion (thinly sliced): Adds sweetness and texture as it softens into the rice.
- Salt: Balances and lifts all those lovely spices.
- Chopped fresh cilantro (for garnish): Sprinkled on top for a shot of color and herbal flavor.
- Lime wedges (for serving): A squeeze at the end brings it all together with fresh acidity.
How to Make One-Pan Tandoori Chicken and Rice
Step 1: Marinate the Chicken
Let’s start with the backbone of One-Pan Tandoori Chicken and Rice: that crave-worthy marinade. In a big bowl, whisk together the Greek yogurt, lemon juice, olive oil, tandoori masala, cumin, turmeric, paprika, garlic, ginger, and salt until smooth and well combined. Add your chicken thighs and toss to coat each piece generously, making sure every nook and cranny gets covered. Pop the bowl in the fridge for at least 1 hour—or overnight if you can; the flavors only get better with time.
Step 2: Sear the Chicken
When you’re ready to cook, preheat your oven to 375°F (190°C). Grab a large oven-safe skillet or Dutch oven and drizzle in a bit of olive oil, heating it over medium. Lay the marinated chicken thighs in, skin-side down, and sear for 3–4 minutes until that skin is beautifully golden and crisp. Don’t worry if they’re not cooked through just yet; you just want that lovely color and texture. Take them out and set aside on a plate for a moment.
Step 3: Build the Flavor Base
Using the same pan (preserving all that tasty flavor from the chicken), toss in your sliced onion. Sauté for 3–4 minutes until it’s softened and golden at the edges, stirring often to scrape up those browned bits—this step layers huge flavor straight into the rice.
Step 4: Add the Rice and Broth
Pour in your rinsed basmati rice and stir it through the onion and leftover bits of marinade in the pan. Let the grains toast for a minute or so, then pour in the chicken broth. Give everything a gentle stir and bring it just to a simmer, bubbling softly.
Step 5: Nestle, Bake, and Finish
Now, nestle those gorgeous chicken thighs on top of the rice, skin-side up. Cover the skillet tightly with a lid or foil—this traps in the steam and helps the rice cook evenly. Slide the whole pan into your preheated oven and bake for 35–40 minutes, or until the chicken is completely cooked through and the rice is fragrant and tender. For extra golden, crispy skin, uncover and broil for 2–3 minutes right at the end. Let everything rest for five minutes before uncovering and garnishing with plenty of chopped cilantro and lime wedges.
How to Serve One-Pan Tandoori Chicken and Rice
Garnishes
A flourish of fresh cilantro and a few lime wedges can make all the difference here. Cilantro adds a pop of green and lifts the earthy spices, while a quick squeeze of lime right before eating adds an irresistible brightness—don’t skip these details!
Side Dishes
While One-Pan Tandoori Chicken and Rice is a meal in itself, you can round it out with a side of cooling cucumber raita, a crisp green salad, or some charred naan for scooping up every last bit. Even a simple heap of pickled onions works wonders against the warm spices.
Creative Ways to Present
Elevate your One-Pan Tandoori Chicken and Rice by serving it straight from the skillet at the table—it’s stunning and communal. Or, for a dinner party, plate each chicken thigh over a mound of golden rice with a swirl of yogurt and a sprinkle of pomegranate seeds for a pop of color and crunch.
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Tandoori Chicken and Rice keeps beautifully in an airtight container in the fridge for up to 3 days. Let the dish cool to room temperature before storing, and try to store the chicken and rice together so the flavors continue to meld.
Freezing
For longer storage, portion cooled chicken and rice into freezer-safe containers. Freeze for up to 2 months. To preserve the best texture, wrap tightly to avoid freezer burn and thaw in the refrigerator before reheating.
Reheating
To reheat, sprinkle a tablespoon or two of water over the rice to prevent it from drying out. Cover and microwave in short bursts until hot, or warm gently in a skillet over low heat with a splash of broth. The chicken is best reheated with the rice so both stay moist and flavorful.
FAQs
Can I make One-Pan Tandoori Chicken and Rice with boneless chicken?
Absolutely! Boneless thighs work well—just decrease the baking time by about 5–8 minutes, checking that the chicken reaches 165°F internally. The rice may finish a touch earlier too, so keep an eye on it.
What if I don’t have tandoori masala?
Don’t worry—you can improvise with a mix of garam masala, smoked paprika, cumin, coriander, and a pinch of cayenne. While tandoori masala is traditional, blending your own gives great results in a pinch.
Is it okay to use brown rice instead of basmati?
You can swap in brown rice, but you’ll need to increase the broth to 2 cups and extend the baking time by 15–20 minutes, as brown rice cooks more slowly. If the liquid evaporates before the rice is done, add a splash more broth.
How spicy is this dish?
One-Pan Tandoori Chicken and Rice is flavorful but not overly spicy by default. If you prefer more heat, add a pinch of cayenne or some chopped green chili to the marinade. For milder tastes, simply use a mild tandoori masala blend.
Can I meal prep this in advance?
Yes! Marinate the chicken the night before and assemble everything in the skillet when you’re ready to cook. You can also fully cook the dish and portion it out for quick lunches throughout the week—just follow the reheating instructions to keep the rice fluffy.
Final Thoughts
There’s something deeply comforting about a meal that brings together spicy, juicy chicken and perfectly cooked rice—especially when it all happens in just one pan! I hope you invite One-Pan Tandoori Chicken and Rice to your table soon; it’s truly a weeknight winner and a crowd-pleaser that you’ll want to make again and again.
Print
One-Pan Tandoori Chicken and Rice Recipe
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Inspired
- Diet: Non-Vegetarian
Description
This One-Pan Tandoori Chicken and Rice recipe is a flavorful and convenient meal that brings together aromatic spices, tender chicken, and fluffy basmati rice in one dish, perfect for a satisfying dinner.
Ingredients
For the Tandoori Chicken:
- 4 bone-in, skin-on chicken thighs
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon tandoori masala spice blend
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1/2 teaspoon salt
For the Rice:
- 1 cup basmati rice, rinsed
- 1 1/2 cups chicken broth
- 1 small onion, thinly sliced
For Serving:
- Chopped fresh cilantro for garnish
- Lime wedges
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, olive oil, tandoori masala, cumin, turmeric, paprika, garlic, ginger, and salt. Coat chicken thighs with the mixture and marinate for at least 1 hour.
- Cook the Chicken and Rice: Preheat oven to 375°F (190°C). Sear chicken thighs in a skillet, then sauté onion. Add rice, broth, and nestle chicken on top. Bake covered for 35–40 minutes.
- Finish and Serve: Garnish with cilantro, serve with lime wedges. Optional: Broil chicken for crispy skin.
Notes
- For extra flavor, broil the chicken for 2–3 minutes at the end to crisp the skin.
- You can substitute boneless chicken thighs, but reduce cooking time slightly.
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