I have been cooking most of my life. So, I’ve tried many different recipes in my lifetime. One specific recipe that I have had a hard time perfecting is the one-pan tandoori chicken and rice recipe.
Now that I have perfected it, my family, friends, and kid love it whenever I make this perfect weeknight meal. It is definitely one of the fan favorites.
It’s a very flavorful one-pan chicken and rice meal, which is inspired by tandoori spices. I have to say that it’s a hearty and warm dish. And the best part about this dish is that you only need to use a single pan for cooking. So, there’s not much cleaning needed afterwards!
Today, I will share this one pot tandoori chicken rice recipe with you, along with some other important information about the dish.
Why You’ll Love This One-Pan Tandoori Chicken Rice
- Spreads bold and aromatic tandoori flavors all around the house.
- Easy tandoori chicken rice needs only one pan to make.
- Perfect for making on busy weeknights.
- Simple ingredients, but big flavors.
- A balanced meal with protein and rice.
What Is Tandoori Chicken Rice?
This tandoori chicken with rice is inspired by the Indian tandoori flavor profile, which uses spices and yogurt to marinate chicken before roasting.
By using Greek yogurt, this Indian spiced chicken and rice dinner gets a smoky and lightly spicy flavor. And cooking it with rice makes it a complete and healthy meal.
Ingredients for One-Pan Tandoori Chicken and Rice
- Chicken: I use 8 pieces of chicken leg quarters, which are about 800 grams of chicken. This is the main source of protein in this dish.
- Yogurt: Yogurt is one of the main ingredients of this recipe, especially for the marinade. It is best to use Greek yogurt.
- Salt & Pepper: Important for seasoning.For a spicy kick.
- Ginger-Garlic Paste: Gives the yogurt-marinated chicken a nice aroma.
- Lemon Juice: Gives the one-pot chicken rice recipe a zesty flavor profile.
- Spices: Kashmiri chili powder, red chili powder, cumin powder, coriander powder, garam masala, tandoori spice mix, kasuri methi.
- Oil & Butter: Mustard oil for flavor, butter for the rice.
- For Rice: Green chili, red chili powder, cumin powder, turmeric powder.
Tips for the Best Tandoori Chicken Rice
- To properly marinate the chicken, you need to use the right amount of spices and other ingredients, and marinate for 2 to 4 hours.
- If you want to prevent the rice from being mushy in this one-pan dinner recipe, you can’t add too much water.
- To achieve a deeper spice flavor profile, you need to use ingredients like red chili powder, Kashmiri chili powder, and pepper.
- The best type of rice to use for this chicken rice skillet recipe is basmati rice.
Storage & Reheating
- If you have any leftovers of this easy weeknight chicken dinner, you can put them in the refrigerator for about 3 to 4 days in an airtight container.
- To reheat the leftovers, you can put them in the microwave or heat them up on the stovetop on medium heat.
- You can also freeze this dish for about 1 to 2 months if you put it in an airtight and freezer-safe container.
What to Serve with Tandoori Chicken and Rice
- You can make yourself feel like you’re at an Indian restaurant by serving this flavorful chicken and rice with cucumber raita.
- If you want a simpler meal, you can serve this chicken and spiced basmati rice with fresh salad.
- Another Indian-inspired way to eat this dish is by serving it with naan bread.
- You can also eat this meal with lemon wedges.
- Try having this homemade tandoori chicken with pickled onions.
Variations to Try
- If you want a spicier version of this tandoori chicken recipe, just add more red chili powder and Kashmiri chili powder.
- Add all kinds of veggies to make a vegetable-added version for a healthier dinner.
- You can also make a boneless chicken version by taking out the bones before cooking or using boneless chicken.
- For a healthier version, you can try using brown rice instead of basmati rice in this recipe.
One Pan Tandoori Chicken and Rice
Make this one-pan tandoori chicken and rice for an easy, flavorful dinner! Juicy spiced chicken and fragrant rice come together in one pan—perfect for busy nights.
Servings4 Servings
Ingredients
For the Chicken:
- 800 g Chicken Leg Quarters
- 1 tsp / 6 g Salt
- ¼ tsp / 0.5 g Pepper
- 1 tbsp / 17 g Ginger-Garlic Paste
- 2 tbsp / 30 ml Lemon Juice
- ¼ cup / 50 g Greek Yogurt
- 1 tsp / 2 g Kashmiri Chili Powder
- ½ tsp / 1 g Cumin Powder
- ½ tsp / 1 g Red Chili Powder
- ½ tsp / 1 g Coriander Powder
- ½ tsp / 1.25 g Garam Masala Powder
- 1 tbsp / 14.79 g Tandoori Spice Mix
- 1 tbsp / 4 g Kasuri Methi
- 2 tbsp / 30 ml Mustard Oil
- 2 tbsp / 30 ml Vegetable Oil
For the Rice:
- 1 tbsp / 14 g Butter
- ½ medium-size Red Onion (sliced)
- 3 Green Chili (slitted)
- 1 tbsp / 17 g Ginger-Garlic Paste
- 8-10 Cherry Tomatoes (halved)
- 1 tsp / 6 g Salt
- ½ tsp / 1 g Tumeric Powder
- ½ tsp / 1 g Red Chili Powder
- ½ tsp / 1 g Coriander Powder
- ½ tsp / 1 g Cumin Powder
- 4 cups / 1000 ml Hot Water (plus 4 tbsp)
- 2 cups / 370 g Basmati Rice (washed, soaked, & drained)
- 2 tbsp / 30 ml Lemon Juice
- 1 tbsp / 0.4 g chopped Coriander
Instructions
Making the Marinade
- Mix salt, pepper, ginger-garlic paste, lemon juice, Greek yogurt, Kashmiri chili powder, cumin powder, red chili powder, coriander powder, garam masala powder, tandoori spice mix, kauri methi, and mustard oil in a bowl.
- Add the chicken and marinate for 2 to 4 hours.
Roast the Chicken
- Take a pan, put it on the stovetop on medium heat, and add vegetable oil.
- When the oil is hot, add the chicken pieces and cook for 6 to 8 minutes on each side.
Cooking the Rice
- Use the same pan and keep the heat medium.
- Add butter, sliced red onion, and slitted green chili, and fry for 2 to 3 minutes until they are softened and slightly browned.
- Add ginger-garlic paste, cherry tomatoes, salt, turmeric powder, red chili powder, coriander powder, cumin powder, and hot water.
- Cook that for 1 to 2 minutes.
- Add 2 cups of basmati rice that has been washed, soaked, and drained, and fry for 2 to 3 minutes.
- Add more hot water and lemon juice, and stir and cook till most of the water has evaporated.
Adding the Chicken and Finishing Cooking
- Now, add the chicken and chopped coriander before covering the pan and cooking the dish for 20 more minutes on low heat.
- Serve when done and enjoy.
Notes
- If the chicken marinade sauce is too thin, you can add a little bit of all-purpose flour to thicken it up.
- Now, if the sauce is too thick, add a splash of water to water it down.
- If your tandoori chicken is too dry, it means you overcooked it. So make sure to check the cooking time and temperature setting.
Tried this recipe?Click Here to leave a comment
Recipe FAQs
Which part of the chicken works best for tandoori chicken rice?
Using the leg quarter pieces of chicken works best for tandoori chicken rice.
Can this recipe be made in an oven or an Instant Pot?
Yes, you can make this recipe in an oven or an Instant Pot if you want, because it is a one-pot recipe.
What rice works best for this recipe?
Using basmati rice is the best idea for this recipe.
Leave a Reply