Description
Cook flavorful, yogurt-marinated Tandoori chicken and spiced rice together in a single pan for an easy weeknight dinner with 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 grated fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1.5 cups basmati rice, rinsed
- 2.5 cups chicken broth
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine the chicken pieces, yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cayenne, salt, cumin, and paprika. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 400°F (200°C).
- Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat on the stovetop.
- Add the marinated chicken (shaking off excess marinade) to the hot skillet and sear for 3-4 minutes until lightly browned on the edges. Remove the chicken from the skillet and set aside.
- Add the sliced onion and bell pepper to the same skillet. Sauté for 3 minutes until they begin to soften.
- Stir in the rinsed basmati rice, coating it in the remaining oil and pan drippings. Cook for 1 minute.
- Pour in the chicken broth and bring the liquid to a simmer. Scrape up any browned bits from the bottom of the pan.
- Arrange the seared chicken pieces evenly over the rice and vegetable mixture. Do not stir after placing the chicken.
- Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- Remove the pan from the oven. Keep it covered and let it rest for 10 minutes off the heat.
- Fluff the rice gently with a fork, mixing in the chicken and vegetables. Garnish with fresh cilantro before serving.
Notes
- Rinsing the basmati rice removes excess starch, which helps prevent the rice from becoming gummy in the one-pan method.
- If your skillet does not have an oven-safe lid, use heavy-duty aluminum foil to create a tight seal before baking.
- For a deeper color, you can add a pinch of red food coloring to the yogurt marinade, similar to traditional tandoori preparations.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 750
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 45
- Cholesterol: 130