Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but they cook faster and can dry out more easily. Reduce the initial searing time to 2 minutes per side and check for doneness earlier in the cooking process. Thighs are more forgiving and tend to stay juicier in this recipe.

Why is my rice turning out mushy?

The most common causes are not rinsing the rice thoroughly before cooking, using too much liquid, or lifting the lid during cooking which releases steam. Make sure to wash the rice until the water runs clear, measure your stock precisely, and resist the urge to peek during the simmering process.

Can I make this recipe ahead for a dinner party?

Absolutely! You can marinate the chicken up to 24 hours in advance. The complete dish reheats beautifully, but for the freshest presentation, make the mint yogurt sauce just before serving. If preparing for guests, a quick broil before serving can re-crisp the chicken.

Is there a way to make this recipe dairy-free?

Yes, you can substitute the yogurt in both the marinade and sauce with coconut yogurt or a dairy-free alternative. The flavor profile will change slightly, but it will still be delicious. For the marinade, you could also use coconut milk with a tablespoon of lemon juice to mimic yogurt's tanginess.

One-pan Tandoori Chicken and Rice Recipe

Name: One-pan Tandoori Chicken and Rice Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: 1 tbsp sweet paprika; 1 tbsp garam masala; 1 tbsp brown sugar; 1 tsp ground cumin; 1/2 cup (125 g) plain yoghurt; 2 tbsp tomato paste (concentrated puree); 1 tbsp freshly minced garlic; 1 tbsp freshly minced ginger; 1 tbsp lemon juice; 1 1/2 tsp sea salt flakes; 800 g (1 lb 12 oz) boneless, skinless chicken thighs (approximately 5–6 chicken thighs); 2 tbsp olive oil; 2 cups (400 g) basmati rice, washed and drained; 3 cups (750 ml) chicken stock; 1 tsp ground turmeric; 1/2 tsp sea salt flakes; 1 cup (250 g) plain Greek yoghurt; 1/4 bunch mint, leaves picked; 1/4 bunch coriander (cilantro), leaves picked; 1 tbsp lemon juice; 1/2 tsp sea salt flakes; 1 small red onion, finely sliced; 1/4 bunch coriander (cilantro), leaves picked

This One-pan Tandoori Chicken and Rice is a game-changer for busy weeknights when you crave authentic Indian flavors without the fuss. Juicy, aromatic chicken nestled in perfectly spiced turmeric rice, all cooked in a single pan and ready in just 45 minutes. The vibrant colors and bold flavors will transport you straight to India without leaving your kitchen!

Why You’ll Love This Recipe

One-pan wonder: Everything cooks in a single pan, meaning minimal cleanup and maximum flavor as the chicken infuses the rice with its tandoori spices.
Impressive yet simple: This dish looks and tastes like you spent hours in the kitchen, but it’s surprisingly straightforward to prepare.
Balanced flavors: The spiced tandoori chicken pairs perfectly with the fragrant rice, while the cooling mint yogurt brings everything into harmony.
Customizable heat level: You can easily adjust the spice level to suit your preference without compromising on flavor.’

Ingredients You’ll Need

For the chicken:

Sweet paprika: Adds beautiful color and mild, sweet pepper flavor.
Garam masala: The quintessential Indian spice blend that provides warmth and depth.
Brown sugar: Balances the spices and helps create caramelization on the chicken.
Ground cumin: Adds an earthy, warm dimension to the tandoori flavor.
Plain yogurt: Tenderizes the chicken while adding tanginess.
Tomato paste: Concentrates umami flavor and adds richness to the marinade.
Fresh garlic: Provides essential aromatic foundation—don’t substitute with powder!
Fresh ginger: Adds zesty warmth that’s crucial for authentic tandoori flavor.
Lemon juice: Brightens flavors and helps tenderize the chicken.
Sea salt flakes: Enhances all other flavors.
Chicken thighs: Boneless, skinless thighs stay moist and are more forgiving than breast meat.
Olive oil: For searing the chicken to develop flavor before adding rice.

For the rice:

Basmati rice: Its fragrant, fluffy nature is perfect for absorbing the tandoori flavors.
Chicken stock: Infuses the rice with savory flavor as it cooks.
Ground turmeric: Gives the rice its signature golden color and earthy flavor.
Sea salt flakes: Seasons the rice perfectly.

For the mint yogurt:

Greek yogurt: Provides a creamy, cooling contrast to the spiced dish.
Fresh mint and coriander: Add bright, refreshing flavor to balance the rich dish.
Lemon juice: Brightens the yogurt sauce.
Sea salt flakes: Enhances and balances the flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetarian Version

Swap the chicken for paneer cheese or extra-firm tofu, marinated in the same spice mixture. Add chickpeas to the rice for extra protein.

Spicier Kick

Add 1-2 finely chopped green chilies to the marinade and a pinch of cayenne pepper for those who love heat.

Mixed Vegetables

Add diced bell peppers, peas, or cauliflower florets to the rice during the last 5 minutes of cooking for a nutritional boost.

Coconut Version

Replace half the chicken stock with coconut milk for a creamier, slightly sweeter rice that pairs beautifully with the tandoori spices.

How to Make One-pan Tandoori Chicken and Rice

Step 1: Marinate the Chicken

Combine paprika, garam masala, brown sugar, cumin, yogurt, tomato paste, garlic, ginger, lemon juice, and salt in a large bowl. Mix well, then add chicken thighs and toss until evenly coated. Let marinate for 15 minutes at minimum, though overnight marination in the refrigerator will develop maximum flavor.

Step 2: Sear the Chicken

Heat olive oil in a large, deep, heavy-based pan over medium-high heat. Add the marinated chicken and cook for 3-4 minutes on each side until nicely browned but not fully cooked through. Transfer to a plate temporarily.

Step 3: Prepare the Rice Base

Reduce heat to medium. Add the washed basmati rice to the same pan, along with chicken stock, turmeric, and salt. Scrape up any browned bits from the bottom of the pan—this is flavor gold!

Step 4: Combine and Simmer

Bring the rice mixture to a boil, then nestle the seared chicken pieces back into the pan. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes or until rice is tender and chicken is cooked through.

Step 5: Rest and Fluff

Allow the dish to stand, covered, for 10 minutes after cooking. This resting period lets the rice absorb any remaining moisture and allows the flavors to meld. Then fluff the rice with a fork.

Step 6: Prepare Mint Yogurt

While the dish is resting, blend Greek yogurt, mint leaves, coriander leaves, lemon juice, and salt in a food processor until smooth and vibrant green.

Step 7: Serve

Fluff the rice with a fork (removing the chicken temporarily makes this easier). Serve with the chicken pieces on top of the rice, drizzled with mint yogurt and garnished with sliced red onion and fresh coriander leaves.

Pro Tips for Making the Recipe

Properly wash the rice: Rinse the basmati rice until the water runs clear to remove excess starch, which helps achieve fluffy, separate grains.
Don’t rush the searing: Getting good color on the chicken creates flavor compounds that will infuse the entire dish.
Use a heavy-based pan with a tight lid: This ensures even heat distribution and proper steam retention for perfectly cooked rice.
Let it rest: The 10-minute resting period isn’t optional—it’s crucial for the final texture of both the rice and chicken.
Bloom your spices: When adding the rice to the pan, give the turmeric a few seconds to bloom in the oil residue before adding the stock, enhancing its flavor.

How to Serve

This One-pan Tandoori Chicken and Rice is a complete meal on its own, but there are several ways to enhance the experience:

Accompaniments

Serve with warm naan bread or roti for scooping up every last grain of flavorful rice and soaking up the mint yogurt sauce.

Side Dishes

A simple cucumber raita or a tangy kachumber salad (diced cucumber, tomato, and onion with lemon juice) adds a refreshing contrast.

Beverage Pairings

A cold mango lassi or a light beer like Kingfisher pairs beautifully with the aromatic spices in this dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover tandoori chicken and rice in an airtight container in the refrigerator for up to 3 days. Keep the mint yogurt sauce separate in its own container.

Freezing

The chicken and rice freeze well for up to 2 months. Portion into individual containers for easy reheating. The mint yogurt sauce doesn’t freeze well, so make that fresh when serving.

Reheating

For best results, reheat in a covered pan on low heat with a splash of water to rehydrate the rice. Alternatively, microwave with a damp paper towel over the top to create steam.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but they cook faster and can dry out more easily. Reduce the initial searing time to 2 minutes per side and check for doneness earlier in the cooking process. Thighs are more forgiving and tend to stay juicier in this recipe.
Why is my rice turning out mushy?

The most common causes are not rinsing the rice thoroughly before cooking, using too much liquid, or lifting the lid during cooking which releases steam. Make sure to wash the rice until the water runs clear, measure your stock precisely, and resist the urge to peek during the simmering process.
Can I make this recipe ahead for a dinner party?

Absolutely! You can marinate the chicken up to 24 hours in advance. The complete dish reheats beautifully, but for the freshest presentation, make the mint yogurt sauce just before serving. If preparing for guests, a quick broil before serving can re-crisp the chicken.
Is there a way to make this recipe dairy-free?

Yes, you can substitute the yogurt in both the marinade and sauce with coconut yogurt or a dairy-free alternative. The flavor profile will change slightly, but it will still be delicious. For the marinade, you could also use coconut milk with a tablespoon of lemon juice to mimic yogurt’s tanginess.

Final Thoughts

This One-pan Tandoori Chicken and Rice recipe brings restaurant-quality Indian flavors to your dinner table with remarkable ease. The combination of aromatic spices, tender chicken, and fluffy rice creates a satisfying meal that feels both comforting and special. Whether you’re cooking for family on a busy weeknight or impressing guests at a dinner party, this dish delivers maximum impact with minimal effort. Give it a try—I’m confident it will become a regular in your cooking rotation!