One Pan Tandoori Chicken with Spiced Coconut Rice

Prep Time: 15 minutes (+1 hour marinating)
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings

Description

One Pan Tandoori Chicken with Spiced Coconut Rice is a vibrant, aromatic dish that combines marinated, tandoori-spiced chicken with fragrant coconut rice—all baked in one pan for a simple, flavorful, and satisfying meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon tandoori masala
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup basmati rice, rinsed
• 1 tablespoon oil or ghee
• 1 small onion, finely chopped
• 1/4 teaspoon cinnamon
• 1 can (14 oz) coconut milk
• 1/2 cup water
• Salt to taste
• Fresh cilantro and lime wedges, for garnish

Instructions

1. Marinate the Chicken: In a bowl, combine yogurt, lemon juice, tandoori masala, paprika, cumin, coriander, turmeric, garlic, and ginger. Add the chicken thighs and coat thoroughly. Cover and marinate for at least 1 hour or overnight in the refrigerator.
2. Preheat the Oven: Preheat oven to 375°F (190°C).
3. Sauté Aromatics: In a large ovenproof skillet or baking dish, heat the oil or ghee over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent.
4. Toast the Rice: Stir in the cinnamon and rinsed basmati rice. Cook for 1–2 minutes, stirring frequently, to lightly toast the rice.
5. Add Liquid: Pour in the coconut milk, water, and a pinch of salt. Stir until evenly combined.
6. Arrange Chicken: Place the marinated chicken thighs skin-side up on top of the rice mixture.
7. Bake Covered: Cover the pan tightly with foil or a lid and bake for 30 minutes.
8. Bake Uncovered: Remove the cover and bake for another 15–20 minutes, until the chicken is cooked through and golden brown, and the rice is tender and fully absorbed the liquid.
9. Rest and Serve: Let the dish rest for 5 minutes before garnishing with fresh cilantro and serving with lime wedges.

Notes

• Flavor Boost: Marinating the chicken overnight yields the most flavorful results.
• Faster Option: You can substitute boneless, skinless chicken thighs to reduce cook time.
• Veggie Add-Ins: Stir in peas, baby spinach, or chopped bell peppers with the rice before baking for added nutrition.

Nutrition (per serving)

Serving Size: 1 chicken thigh with rice
Calories: 540
Fat: 32g

• Saturated Fat: 20g
• Unsaturated Fat: 10g
• Trans Fat: 0g
  Carbohydrates: 35g
• Sugar: 3g
• Fiber: 2g
  Protein: 30g
  Cholesterol: 100mg
  Sodium: 500mg

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