Description
This One-Pan Tandoori Chicken and Rice is a vibrant, spice-packed dish that delivers juicy chicken thighs, fluffy golden rice, and a fresh mint yoghurt sauce—all in a single pan. Perfect for busy weeknights or impressive weekend dinners, it’s comfort food with a bold, aromatic twist.
Ingredients
Scale
Chicken
- 1 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp brown sugar
- 1 tsp ground cumin
- ½ cup (125 g) plain yoghurt
- 2 tbsp tomato paste
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tbsp lemon juice
- 1½ tsp sea salt flakes
- 800 g (1 lb 12 oz) boneless, skinless chicken thighs (5–6 thighs)
- 2 tbsp olive oil
Rice
- 2 cups (400 g) basmati rice, washed and drained
- 3 cups (750 ml) chicken stock
- 1 tsp ground turmeric
- ½ tsp sea salt flakes
Mint Yoghurt
- 1 cup (250 g) plain Greek yoghurt
- ¼ bunch mint, leaves picked
- ¼ bunch coriander (cilantro), leaves picked
- 1 tbsp lemon juice
- ½ tsp sea salt flakes
To Serve
- 1 small red onion, finely sliced
- ¼ bunch coriander (cilantro), leaves picked
Instructions
- In a large bowl, mix paprika, garam masala, brown sugar, cumin, yoghurt, tomato paste, garlic, ginger, lemon juice, and salt. Add chicken thighs and coat thoroughly. Marinate for at least 30 minutes (or overnight if time allows).
- Preheat oven to 200°C (400°F). Heat olive oil in a large oven-safe pan over medium heat. Add marinated chicken thighs and sear for 2–3 minutes per side until lightly browned. Remove from pan and set aside.
- In the same pan, add rice, chicken stock, turmeric, and salt. Stir to combine, then place chicken thighs on top of the rice.
- Cover the pan with foil or a tight-fitting lid and bake for 30 minutes. Remove cover and bake for another 10–15 minutes, or until the rice is tender and liquid is absorbed.
- Meanwhile, blend the yoghurt, mint, coriander, lemon juice, and salt until smooth to make the mint yoghurt.
- Serve the tandoori chicken and rice hot, topped with mint yoghurt, sliced red onion, and fresh coriander leaves.
Notes
- Marinate the chicken overnight for deeper flavor.
- Substitute boneless chicken breasts if you prefer white meat—reduce baking time slightly.
- Try adding peas or baby spinach to the rice before baking for added veggies.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 135mg