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.
