Description
This One-pan Tandoori Chicken and Rice is a flavorful and convenient meal, combining succulent marinated chicken thighs and perfectly spiced rice cooked together for an easy, aromatic dinner. The accompanying refreshing mint yoghurt sauce and fresh herb garnish elevate the dish, making it a one-pot wonder ideal for weeknights or entertaining.
Ingredients
Units
Scale
Chicken
- 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
Rice
- 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
Mint Yoghurt
- 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
To Serve
- 1 small red onion, finely sliced
- 1/4 bunch coriander (cilantro), leaves picked
Instructions
- Marinate the Chicken: In a large bowl, combine sweet paprika, garam masala, brown sugar, ground cumin, yoghurt, tomato paste, garlic, ginger, lemon juice, and sea salt flakes. Mix thoroughly. Add the chicken thighs and toss to coat well. Marinate for at least 15 minutes, or up to 24 hours for deeper flavor. If short on time, cooking immediately still yields delicious results.
- Cook the Chicken: Heat olive oil in a large, deep, heavy-based pan over medium–high heat. Place the marinated chicken thighs in the pan and cook for 3–4 minutes on each side until browned. Remove the chicken and set aside on a plate. The chicken will finish cooking with the rice.
- Cook the Rice: Lower the heat to medium. In the same pan, pour in the washed basmati rice, chicken stock, turmeric, and salt. Use a wooden spoon to scrape up any browned bits from the pan bottom to enrich the flavor.
- Return Chicken & Simmer: Bring the mixture to a boil. Nestle the browned chicken thighs back into the rice and liquid. Reduce heat to low, cover the pan, and simmer for 15 minutes. Let the pan stand, covered, for an additional 10 minutes off the heat to allow the rice to finish cooking.
- Make the Mint Yoghurt: In a food processor, combine Greek yoghurt, mint leaves, coriander leaves, lemon juice, and salt. Blend until smooth for a vibrant and creamy sauce.
- Serve: Fluff the rice with a fork. For ease, you can remove the chicken briefly to fluff the rice, then return it to the pan. Drizzle the dish with the mint yoghurt and garnish with the finely sliced red onion and extra coriander leaves. Serve immediately and enjoy.
Notes
- For best results, marinate the chicken overnight to maximize flavor.
- If there’s too much liquid after cooking, uncover the pan and simmer for a few more minutes; if the rice appears dry, add a little extra stock and cover for a few more minutes.
- Rinse the rice thoroughly to remove excess starch for fluffier texture.
- This dish can be made with bone-in chicken thighs for even more juiciness, but adjust cook time as needed.
- Customize the spice levels by adjusting the garam masala and paprika.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 670
- Sugar: 7g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 140mg
