Description
Cook flavorful Tandoori-spiced chicken and rice together in a single pan for easy preparation and minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup basmati rice, rinsed
- 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 smoked paprika
- 1 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 small onion, thinly sliced
- 1 tablespoon vegetable oil
- Fresh cilantro, chopped, for garnish
Instructions
- In a bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, cumin, coriander, turmeric, smoked paprika, cayenne pepper, salt, and pepper. Mix well to create the marinade.
- Add the chicken pieces to the marinade. Toss to coat completely. Cover and refrigerate 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 (cast iron works well) over medium-high heat on the stovetop.
- Add the sliced onion to the skillet and cook for 3 minutes until slightly softened.
- Add the rinsed basmati rice to the skillet and stir for 1 minute to toast lightly.
- Pour the chicken broth into the skillet and bring to a simmer, scraping up any browned bits from the bottom.
- Arrange the marinated chicken pieces evenly over the rice mixture in the skillet. Do not stir the chicken into the rice.
- Cover the skillet tightly with a lid or aluminum foil.
- Transfer the skillet to the preheated oven and bake for 25 minutes.
- Remove the skillet from the oven, remove the cover, and gently fluff the rice with a fork, ensuring the chicken remains mostly on top.
- Return the uncovered skillet to the oven and bake for another 5-10 minutes, or until the chicken is cooked through and the rice has absorbed all the liquid.
- Garnish with fresh cilantro before serving directly from the pan.
Notes
- For a deeper color, use Kashmiri chili powder instead of cayenne pepper.
- If you do not have an oven-safe skillet, sear the chicken briefly on the stovetop, then transfer everything to a baking dish before adding the broth and baking.
- Rinsing the rice removes excess starch, which helps prevent the final dish from becoming too sticky.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 40
- Cholesterol: 120