One Pan Tandoori-Inspired Chicken and Rice
Wonderful one pan tandoori-inspired chicken made in one pan with a savory spiced yellow coconut rice. This flavorful, easy tandoori chicken recipe is perfect for meal prepping or serving for a weeknight dinner!
Servings 4 servings
Calories 506cal
Ingredients
- For the marinade
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- ½ tablespoon garam masala
- ¾ cup nonfat plain Greek yogurt
- zest and juice of 1/2 lemon
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon kosher salt
- Freshly ground black pepper
- For the rice
- 1 tablespoon avocado oil
- 1 (15 ounce) can lite coconut milk
- 1 1/2 cup low-sodium chicken broth
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ⅛ teaspoon coriander
- ½ teaspoon kosher salt
- Freshly ground black pepper
- 1 cup uncooked basmati white rice
- ¾ cup frozen green peas
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, add the chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon zest and juice, garlic, ginger, salt, and pepper; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate. Once ready to cook chicken discard excess marinade.
- Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Once oil is hot, add in the chicken and cook until golden brown, about 3 to 5 minutes per side. Remove from the pan and transfer to a plate.
- In the same skillet, add in the coconut milk, broth, turmeric, cumin, coriander, salt, and pepper. Bring to a simmer, then stir in the uncooked rice and peas, making sure it is evenly distributed.
- Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the rice mixture. Bring to a gentle boil. Cover, transfer the pan to the oven and bake for 25 minutes until the rice is tender.
- Remove from the oven. Garnish with fresh cilantro and sliced green onion. Top with a squeeze of fresh lime juice. Serve extra yogurt on top if you'd like.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.
Video
Notes
Do not use brown rice. It takes a lot longer to cook and I would NOT recommend.
Nutrition
Serving: 1serving (based on 4) | Calories: 506cal | Carbohydrates: 41.7g | Protein: 42.5g | Fat: 18g | Saturated Fat: 8.3g | Fiber: 3g | Sugar: 3g