One-Pan Tandoori Chicken and Rice
Why make this recipe
One-Pan Tandoori Chicken and Rice is a delicious meal that combines tender chicken thighs with aromatic spices and fluffy basmati rice. It’s a great choice for busy weeknights since everything cooks together in just one pan. With the rich flavors of tandoori spices and the convenience of a single dish, this recipe is sure to please everyone at the table.
How to make One-Pan Tandoori Chicken and Rice
Ingredients :
- 4 chicken thighs or breasts
- 1 cup basmati rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tandoori spice mix
- 1 cup chicken broth
- 1 cup diced tomatoes
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Directions :
- In a large pan, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic and tandoori spice mix, cooking for another minute.
- Add the chicken thighs, browning them on both sides.
- Once browned, remove the chicken and set aside.
- In the same pan, add the rice and stir to coat in the spices.
- Pour in the chicken broth and diced tomatoes, followed by the reserved chicken.
- Season with salt and pepper.
- Bring to a boil, then reduce to a simmer and cover. Cook for 20-25 minutes or until the rice is tender and has absorbed the liquid.
- Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.
How to serve One-Pan Tandoori Chicken and Rice
Serve the One-Pan Tandoori Chicken and Rice hot, straight from the pan! You can place a scoop of rice on each plate and top it with a piece of the tandoori chicken. Add a sprinkle of fresh cilantro for a touch of color and flavor. This dish pairs well with a side of yogurt or cucumber salad to balance the spices.
How to store One-Pan Tandoori Chicken and Rice
Store any leftovers in an airtight container in the refrigerator. They can last for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Tips to make One-Pan Tandoori Chicken and Rice
- Make sure to brown the chicken well for extra flavor before adding the rice.
- If you prefer a little heat, add a pinch of cayenne pepper or chili flakes to the spice mix.
- For extra vegetables, throw in some peas or bell peppers when you add the rice.
Variation (if any)
Feel free to swap the chicken for other proteins like shrimp or tofu. You can also use quinoa instead of basmati rice for a different texture and flavor.
FAQs
Can I use other types of rice?
Yes, you can use other types of rice, but cooking times may vary. Always check the package for proper cooking instructions.
Can I make this dish in advance?
You can prepare the dish in advance, but it’s best to serve it fresh. If you have leftovers, store them in the fridge and enjoy them within a few days.
What can I serve with this dish?
This dish goes well with a side of green salad, yogurt sauce, or even naan bread. Enjoy it however you like!
One-Pan Tandoori Chicken and Rice
Ingredients
Method
- In a large pan, heat olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic and tandoori spice mix, cooking for another minute.
- Add the chicken thighs, browning them on both sides.
- Once browned, remove the chicken and set aside.
- In the same pan, add the rice and stir to coat in the spices.
- Pour in the chicken broth and diced tomatoes, followed by the reserved chicken.
- Season with salt and pepper.
- Bring to a boil, then reduce to a simmer and cover. Cook for 20-25 minutes or until the rice is tender and has absorbed the liquid.
- Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.
Notes
