One Pan Tandoori Chicken with Spiced Coconut Rice is a bold, aromatic, and complete meal that delivers intense flavor with minimal cleanup. Juicy, marinated chicken is seared and baked over fragrant basmati rice simmered in creamy coconut milk and warm spices. Inspired by traditional Indian tandoori flavors, this dish brings together the richness of the marinade and the comfort of rice in one beautifully spiced, satisfying meal.

Perfect for busy weeknights or a flavorful dinner gathering, this dish not only tastes amazing but looks impressive served straight from the skillet.

If you love globally inspired one-pan meals, you’ll also enjoy this hearty Mexican Picadillo or this Creole-style Jambalaya packed with bold spices and savory flavor.

one pan tandoori chicken with spiced coconut rice

Credit: Pinterest

Ingredients

For the Tandoori Chicken Marinade:

2 lbs bone-in, skin-on chicken thighs or drumsticks
1 cup plain Greek yogurt
2 tablespoons lemon juice
1 tablespoon ginger paste or freshly grated ginger
1 tablespoon garlic paste or minced garlic
1 tablespoon garam masala
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (adjust to heat preference)
1 teaspoon salt

For the Spiced Coconut Rice:

1 tablespoon oil or ghee
1 small onion, finely chopped
1 teaspoon cumin seeds
1/2 teaspoon ground coriander
1 cup basmati rice, rinsed until water runs clear
1 can (13.5 oz) coconut milk
1/2 cup water
Salt to taste

Optional Garnishes:

Fresh cilantro leaves
Lime wedges
Sliced red onions or pickled onions

Cooking Time

Prep Time: 15 minutes (plus marinating time)
Cook Time: 45 minutes
Total Time: 1 hour (plus marinating)
Servings: 4

Equipment Needed

Large oven-safe skillet or Dutch oven
Mixing bowls
Tongs or spatula
Measuring cups and spoons
Foil (optional for baking)

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, whisk together yogurt, lemon juice, ginger, garlic, and all the spices. Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

2. Sear the Chicken

Preheat oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat and drizzle in a little oil. Remove excess marinade from the chicken and sear skin-side down for 3–4 minutes until golden. Flip and sear the other side for 2–3 minutes. Remove from the skillet and set aside (it will finish cooking in the oven).

3. Prepare the Coconut Rice

In the same skillet, add a little more oil if needed and sauté the chopped onion for 2–3 minutes until softened. Add cumin seeds and ground coriander, stirring until fragrant. Stir in the rinsed basmati rice and toast for 1–2 minutes.

Pour in the coconut milk and water. Season with salt and stir well to combine.

4. Bake the Chicken and Rice

Nestle the seared chicken pieces on top of the rice. Cover the skillet with a lid or foil and transfer to the preheated oven.

Bake for 30–35 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F (74°C). If desired, uncover for the last 5–10 minutes to allow the chicken skin to crisp.

5. Rest and Serve

Remove the skillet from the oven and let it rest for 5 minutes before fluffing the rice gently with a fork. Garnish with fresh cilantro, lime wedges, and sliced onions if desired.

Nutrition Information (Per Serving – Approximate)

Calories: 620
Protein: 36g
Carbohydrates: 40g
Fat: 35g
Saturated Fat: 18g
Cholesterol: 135mg
Sodium: 680mg
Fiber: 2g
Sugar: 3g

Pro Tips

Marinate ahead: For maximum flavor, marinate the chicken overnight. The yogurt helps tenderize while the spices infuse the meat deeply.
Rinse the rice thoroughly: This removes excess starch and helps achieve fluffy rice.
Use full-fat coconut milk: It adds richness and body to the rice, pairing beautifully with the bold chicken.
Spice it up or down: Adjust the cayenne or use chili powder depending on your heat tolerance.

Variations

Boneless option: Use boneless, skinless chicken thighs for faster cooking. Adjust bake time to 20–25 minutes.
Vegetarian twist: Substitute chicken with paneer, tofu, or hearty vegetables like cauliflower and chickpeas.
Add-ins: Stir in peas, shredded carrots, or chopped spinach during the last 10 minutes of baking for a veggie boost.
Grill the chicken: For added smoky flavor, grill the chicken separately and serve over the coconut rice.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop or microwave with a splash of water or coconut milk to moisten the rice.
Freeze portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts

One Pan Tandoori Chicken with Spiced Coconut Rice is a complete and comforting dish that combines bold Indian-inspired flavors with everyday convenience. The tender chicken, infused with spices, pairs beautifully with the creamy and aromatic coconut rice, creating a hearty, well-balanced meal. Whether you’re making dinner for the family or meal prepping for the week, this recipe brings warmth and flavor to your table with ease.

Credit: Pinterest

Frequently Asked Questions

Can I make this dish dairy-free?
Yes. Simply replace the Greek yogurt with a non-dairy alternative like coconut yogurt in the marinade.

What can I use if I don’t have basmati rice?
Jasmine rice or long-grain white rice can be used, but adjust cooking times and liquid as needed.

Is the chicken spicy?
The heat level is moderate, but you can increase or decrease the cayenne based on your preference.

Can I cook this on the stovetop instead of baking?
Yes, just cover and simmer on low heat until the rice is tender and the chicken is fully cooked, about 25–30 minutes.

For more richly flavored one-skillet recipes, try this Balsamic Chicken and Mushrooms—it’s another satisfying and elegant meal in one pan.

Sofia