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one pan tandoori chicken and rice 2026 04 09 170004 683x1024 1

One-Pan Tandoori Chicken and Rice

A delicious one-pan meal featuring tender chicken thighs, aromatic spices, and fluffy basmati rice. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs or breasts You can use either thighs or breasts depending on your preference.
  • 1 cup basmati rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tandoori spice mix
  • 1 cup chicken broth
  • 1 cup diced tomatoes
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • as needed Fresh cilantro for garnish

Method
 

Cooking
  1. In a large pan, heat olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 3-4 minutes.
  3. Stir in the garlic and tandoori spice mix, cooking for another minute.
  4. Add the chicken thighs, browning them on both sides.
  5. Once browned, remove the chicken and set aside.
  6. In the same pan, add the rice and stir to coat in the spices.
  7. Pour in the chicken broth and diced tomatoes, followed by the reserved chicken.
  8. Season with salt and pepper.
  9. 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.
  10. Fluff the rice with a fork, garnish with fresh cilantro, and serve warm.

Notes

Make sure to brown the chicken well for extra flavor before adding the rice. You can replace chicken with shrimp or tofu and use quinoa instead of basmati rice. Store leftovers in an airtight container, lasting up to 3 days.