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Spicy tandoori chicken and rice served with yogurt sauce and lemon wedges

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 842

Equipment

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.