Description
Make flavorful Tandoori chicken and rice together in a single pan for easy cooking and minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain whole milk yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder (or paprika for less heat)
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1 cup basmati rice, rinsed
- 1.5 cups chicken broth
- 1 small onion, thinly sliced
- 1 tablespoon vegetable oil
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- In a bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, turmeric, chili powder, garam masala, and salt. Mix well to create the marinade.
- Add the chicken pieces to the marinade, toss to coat completely, and cover. Refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or use a large oven-safe skillet.
- Spread the sliced onion evenly over the bottom of the prepared pan.
- In a separate bowl, toss the rinsed rice with the vegetable oil. Spread the oiled rice over the onions in the pan.
- Pour the chicken broth evenly over the rice layer. Do not stir the rice and broth mixture.
- Arrange the marinated chicken pieces on top of the rice layer, ensuring they are mostly above the liquid level.
- Cover the pan tightly with aluminum foil.
- Bake for 30 minutes covered.
- Remove the foil carefully. Stir the rice gently to mix the liquid and spices, being careful not to break up the chicken too much.
- Return the pan to the oven, uncovered, and bake for another 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice has absorbed all the liquid and is tender.
- Let the dish rest for 5 minutes before serving. Garnish with fresh cilantro.
Notes
- Rinsing the basmati rice removes excess starch, which helps prevent the rice from becoming gummy when cooked in the oven.
- If you prefer a crispier top on the chicken, place the pan under the broiler for the last 2-3 minutes after the foil is removed, watching closely to prevent burning.
- Use chicken thighs for best results; they remain moist during the baking process better than breasts.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4
- Sodium: 550
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 110