Description
Cook flavorful, yogurt-marinated Tandoori chicken and spiced rice together in a single pan for easy cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup plain whole milk yogurt
- 2 tablespoons lemon juice
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cayenne pepper (or less, to taste)
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon vegetable oil
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- 1.5 cups basmati rice, rinsed
- 2.25 cups chicken broth
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- In a bowl, combine the chicken pieces, yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cayenne, salt, cumin, and coriander. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 400°F (200°C).
- Heat the vegetable oil in a large, oven-safe skillet (cast iron works well) over medium-high heat on the stovetop.
- Remove the chicken from the marinade, letting excess drip off, and place the chicken pieces in the hot skillet. Sear for 2-3 minutes per side until lightly browned. You do not need to cook it through. Remove the chicken from the skillet and set aside.
- Add the sliced onion and bell pepper to the same skillet. Sauté for 3-4 minutes until slightly softened.
- Stir the rinsed basmati rice into the vegetables in the skillet. Cook for 1 minute, stirring constantly.
- Pour the chicken broth into the skillet and scrape up any browned bits from the bottom. Bring the liquid to a simmer.
- Arrange the seared chicken pieces evenly over the rice mixture in the skillet.
- Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the oven and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork, mixing in the chicken.
- Garnish with fresh cilantro before serving.
Notes
- Rinsing the basmati rice removes excess starch, which helps prevent the rice from becoming gummy in the one-pan method.
- Use chicken thighs for the best moisture retention during baking.
- If your skillet does not have an oven-safe lid, use heavy-duty aluminum foil to cover it securely before baking.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking/Stovetop
- Cuisine: Indian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 42
- Cholesterol: 110