One-pan Tandoori Chicken and Rice
Servings: 4 servings
Calories: 838kcal
Juicy tandoori-spiced chicken and golden, fragrant rice all cooked in one pan for an easy, flavour-packed meal. With minimal prep, One-pan Tandoori Chicken and Rice is weeknight cooking made simple.
Ingredients
CHICKEN
- 1 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 125 g plain yoghurt
- 2 tbsp tomato paste
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tbsp fresh lemon juice
- 1½ tsp sea salt flakes
- 800 g boneless, skinless chicken thighs
- 2 tbsp olive oil
RICE
- 400 g basmati rice, washed and drained (see note 1)
- 750 ml chicken stock
- 1 tsp ground turmeric
- ½ tsp sea salt flakes
MINT YOGHURT
- 250 g plain Greek yoghurt
- ¼ bunch mint, leaves picked
- ¼ bunch coriander (cilantro), leaves picked
- 1 tbsp fresh lemon juice
- ½ tsp sea salt flakes
TO SERVE
- 1 small red onion, finely sliced
- ¼ bunch coriander (cilantro), leaves picked
Instructions
- Marinate the chicken – Add all ingredients for the chicken – except the chicken and olive oil – in a large bowl. Mix well to combine. Add the chicken and toss to coat well. Leave to marinate for 15 minutes or up to 24 hours for maximum depth of flavour. If you don’t have time, you can cook the chicken immediately and it will still taste great.
- Cook the chicken – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and cook for 3–4 minutes on each side. Set aside on a plate (it will continue cooking later).
- Add the rice – Reduce the heat to medium. To the same pan, add the rice, chicken stock, turmeric and salt, scraping up any browned bits from the bottom of the pan for extra flavour.
- Return the chicken to the pan – Bring to the boil and nestle the chicken back into the pan. Reduce the heat to low, cover and simmer for 15 minutes. Allow to stand with the lid on for 10 minutes before serving. (Too much or too little liquid? See note 2.)
- Make the mint yoghurt – To make the mint yoghurt, blitz all the ingredients together in a food processor until smooth.
- Serve – Fluff the rice with a fork (it may be easier to remove the chicken from the pan with tongs to do this, before returning the chicken back onto the fluffed up rice). Serve drizzled with the mint yoghurt and top with finely sliced red onion and coriander.
Notes
Note 1 – This step isn’t essential, but it helps to remove the starchiness and allows for the grains of rice to separate more. You can use jasmine rice instead of basmati, but don’t use short-grain rice.
Note 2 – Too much liquid: There may be some residual liquid on top of the rice when you remove the lid. Fluff the rice up first for the remaining liquid to be absorbed. If there is still too much liquid, it means the heat wasn’t high enough. Return the pan, covered, to the stovetop and cook for a further 2–3 minutes over low heat. Too firm (not enough liquid): If the rice still appears to be uncooked and there is not enough liquid, add 125 ml (½ cup) of boiling water from the kettle to the pan and continue cooking, covered, over medium–low heat for 5 minutes, or until the rice is cooked through.
Make Ahead
Chicken – Marinate up to 24 hours ahead in the fridge in an airtight container, or freeze for up to 2 months. To freeze, place the marinated chicken in a freezer-safe bag or container. Thaw overnight in the fridge before cooking. Mint yoghurt – Prepare up to 3 days ahead and store in the fridge in an airight container.Leftovers
Fridge – Refrigerate in an airtight container for up to 3 days. Reheat – Microwave in 30-second bursts until warmed through (for a total of approximately 2–3 minutes). Freezer – The cooked chicken and rice can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.Nutrition Facts
One-pan Tandoori Chicken and Rice
Amount per Serving
Calories
838
% Daily Value*
Fat
24
g
37
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
13
g
Cholesterol
171
mg
57
%
Sodium
2342
mg
102
%
Potassium
1127
mg
32
%
Carbohydrates
100
g
33
%
Fiber
5
g
21
%
Sugar
16
g
18
%
Protein
52
g
104
%
Calcium
266
mg
27
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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