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One Pan Tandoori Chicken with Spiced Coconut Rice

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

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

Scale

  • 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

  • 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.

  • Preheat the Oven: Preheat oven to 375°F (190°C).

  • 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.

  • Toast the Rice: Stir in the cinnamon and rinsed basmati rice. Cook for 1–2 minutes, stirring frequently, to lightly toast the rice.

  • Add Liquid: Pour in the coconut milk, water, and a pinch of salt. Stir until evenly combined.

  • Arrange Chicken: Place the marinated chicken thighs skin-side up on top of the rice mixture.

  • Bake Covered: Cover the pan tightly with foil or a lid and bake for 30 minutes.

  • 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.

 

  • 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.

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Find it online: https://comfortbaking.com/2025/05/21/one-pan-tandoori-chicken-with-spiced-coconut-rice/