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one pan tandoori chicken with spiced coconut rice
Sofia

one pan tandoori chicken with spiced coconut rice

A vibrant, flavor-packed one-pan dish featuring juicy, marinated tandoori-style chicken nestled in fragrant spiced coconut rice. Perfect for an easy yet impressive dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Indian-Inspired
Calories: 580
Ingredients Method Notes

Ingredients
  

  • For the Tandoori Chicken:
  • 4 bone-in skin-on chicken thighs (or drumsticks)
  • ½ cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon tandoori masala or garam masala
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder adjust to taste
  • 1 teaspoon salt
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • For the Spiced Coconut Rice:
  • 1 tablespoon oil or ghee
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon grated ginger
  • 1 teaspoon cumin seeds or ground cumin
  • 1 teaspoon ground coriander
  • 1 cup basmati rice rinsed
  • 1¼ cups coconut milk
  • ½ cup water
  • Salt to taste
  • Optional: peas chopped cilantro, or toasted cashews for garnish

Method
 

  1. Marinate the Chicken
  2. In a bowl, mix yogurt, lemon juice, spices, ginger, and garlic. Add chicken and coat well. Cover and marinate for at least 1 hour (or overnight for deeper flavor).
  3. Sear the Chicken
  4. Preheat oven to 400°F (200°C). In a large ovenproof skillet or Dutch oven, heat oil over medium heat. Add marinated chicken (shake off excess marinade) and sear for 3–4 minutes per side until lightly browned. Remove and set aside.
  5. Sauté the Aromatics
  6. In the same skillet, add more oil if needed. Sauté chopped onion until translucent, about 3–4 minutes. Add garlic, ginger, cumin, and coriander. Cook 1 minute until fragrant.
  7. Add Rice and Liquid
  8. Stir in rinsed rice, coconut milk, water, and a pinch of salt. Bring to a simmer, then nestle the seared chicken thighs on top.
  9. Bake
  10. Cover the pan tightly with a lid or foil. Bake in the preheated oven for 25–30 minutes, or until the rice is tender and the chicken is fully cooked (internal temp 165°F).
  11. Rest and Serve
  12. Let it sit covered for 5 minutes. Garnish with fresh herbs, peas, or toasted cashews if desired. Serve warm.

Notes

  • Make it Boneless: You can use boneless thighs or breasts, but reduce bake time by 5–7 minutes.
  • Spice Control: Adjust chili powder to suit your spice level.
  • Coconut Milk Tip: Use full-fat coconut milk for the creamiest texture.
  • Rice Variations: Add veggies like carrots, spinach, or peas for more nutrition.
  • Meal Prep Friendly: Stores well in the fridge for up to 4 days. Great for lunches.