Name: One Pan Tandoori Chicken with Spiced Coconut Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs; 1/2 cup plain yogurt; 1 tablespoon lemon juice; 1 tablespoon tandoori masala; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 cup basmati rice, rinsed; 1 tablespoon oil or ghee; 1 small onion, finely chopped; 1/4 teaspoon cinnamon; 1 can (14 oz) coconut milk; 1/2 cup water; Salt to taste; Fresh cilantro and lime wedges for garnish

Description

One Pan Tandoori Chicken with Spiced Coconut Rice is a vibrant, aromatic dish combining marinated tandoori-spiced chicken with fragrant coconut rice, all cooked together for a simple and satisfying meal.

Ingredients

Units Scale

4 bone-in, skin-on chicken thighs
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon tandoori masala
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup basmati rice, rinsed
1 tablespoon oil or ghee
1 small onion, finely chopped
1/4 teaspoon cinnamon
1 can (14 oz) coconut milk
1/2 cup water
Salt to taste
Fresh cilantro and lime wedges for garnish

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Instructions

In a bowl, mix yogurt, lemon juice, tandoori masala, paprika, cumin, coriander, turmeric, garlic, and ginger. Add chicken thighs and coat thoroughly. Marinate for at least 1 hour or overnight.
Preheat oven to 375°F (190°C).
In a large ovenproof skillet or baking dish, heat oil or ghee over medium heat. Sauté onion until translucent and soft, about 5 minutes.
Stir in cinnamon and basmati rice. Cook for 1-2 minutes to lightly toast the rice.
Pour in coconut milk, water, and salt. Stir to combine evenly.
Place marinated chicken thighs skin-side up on top of the rice mixture.
Cover the pan with foil or a lid and bake for 30 minutes.
Remove cover and bake an additional 15-20 minutes, or until chicken is fully cooked and golden brown, and rice is tender.
Let the dish rest for 5 minutes before garnishing with fresh cilantro and serving with lime wedges.

Notes

Marinating the chicken overnight will enhance the flavor significantly.
Substitute boneless chicken thighs for faster cooking.
Add peas or baby spinach to the rice for extra vegetables.

Nutrition

Serving Size: 1 chicken thigh with rice
Calories: 540
Sugar: 3g
Sodium: 500mg
Fat: 32g
Saturated Fat: 20g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg