One Pan Tandoori Chicken with Spiced Coconut Rice

When I first stumbled upon the recipe for One Pan Tandoori Chicken with Spiced Coconut Rice, I was immediately drawn in by the bold flavors and the ease of preparation. Imagine coming home after a long day, craving something warm and comforting that doesn’t require hours in the kitchen. This dish is the answer. The vibrant spices of tandoori chicken meld beautifully with the creamy coconut rice, creating a symphony of flavors that dance on your palate. It quickly became a family favorite, perfect for a cozy dinner or a casual gathering with friends. The best part? You only need one pan, making both cooking and cleanup a breeze.

Ingredients for One Pan Tandoori Chicken with Spiced Coconut Rice

When it comes to the ingredients for One Pan Tandoori Chicken with Spiced Coconut Rice, think about how each component harmonizes with the others. The rich spices not only flavor the chicken but also infuse the rice with a delightful warmth. Each element works together to create a comforting dish that is perfect for any occasion.

• 1 ½ pounds boneless skinless chicken thighs – Tender and juicy, these thighs absorb marinade beautifully.
• 1 teaspoon coriander – Adds a subtle citrusy warmth.
• 1 teaspoon cumin – Offers a nutty flavor that enhances the dish.
• 1 teaspoon paprika – Contributes a sweet smokiness to the marinade.
• 1 teaspoon ground turmeric – Gives the dish a beautiful yellow hue and earthy flavor.
• 1 teaspoon cayenne pepper – Provides a kick of heat that can be adjusted to your taste.
• ½ tablespoon garam masala – A blend of spices that adds depth and richness.
• ¾ cup nonfat plain Greek yogurt – Helps tenderize the chicken while adding creaminess.
• Juice of 1 small lemon – Brightens and balances the flavors.
• 3 garlic cloves, minced – Adds a robust depth of flavor.
• 1 tablespoon freshly grated ginger – Provides warmth and zest that complements the spices.
• ¾ teaspoon salt – Essential for enhancing all other flavors.
• Freshly ground black pepper – To taste, adds spice and a hint of warmth.
• 1 tablespoon olive oil or coconut oil – For sautéing the chicken.
• 1 (15 ounce) can lite coconut milk – Creamy and rich, it forms the base for the rice.
• ½ teaspoon red pepper flakes – For an extra punch of heat.
• ½ teaspoon turmeric – Adds color and depth.
• ½ teaspoon cumin – For an aromatic touch.
• ½ teaspoon coriander – Enhances the overall flavor profile.
• ½ teaspoon salt – Adjust as needed based on taste.
• Freshly ground black pepper – To taste.
• 1 cup uncooked basmati white rice – Fluffy and aromatic, it absorbs all the flavors.
• ¾ cup frozen green peas – Sweet and nutritious, they add color and texture.

Instructions for One Pan Tandoori Chicken with Spiced Coconut Rice

Cooking One Pan Tandoori Chicken with Spiced Coconut Rice is a delightful experience that will have you savoring each step. The aroma of spices fills the kitchen as you prepare this dish, creating a warm and inviting atmosphere. Let’s dive into the process!

1. Start by marinating the chicken thighs. In a large bowl, combine the chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, Greek yogurt, lemon juice, garlic, ginger, salt, and freshly ground black pepper.

2. Mix everything together thoroughly with a spoon until the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for anywhere from 1 to 8 hours. This step allows the flavors to meld beautifully.

3. Once marinated, heat a large deep 10-inch skillet over medium-high heat. Add in your choice of olive oil or coconut oil. Allow it to heat until shimmering.

4. Carefully place the marinated chicken in the skillet, seasoning it generously with freshly ground salt and black pepper. Sear the chicken for about 4 to 5 minutes, or until it develops a lovely brown crust.

5. Flip the chicken and cook for another 2 minutes on the other side. Once browned, remove the chicken from the pan and transfer it to a plate.

6. In the same skillet, add the coconut milk, red pepper flakes, turmeric, cumin, coriander, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.

7. Next, fold in the uncooked basmati rice and green peas, ensuring they are evenly distributed in the pan.

8. Now, nestle the browned chicken on top of the rice mixture. Reduce the heat to low, cover the skillet immediately, and let it cook for about 20 to 25 minutes.

9. After 20 to 25 minutes, check to ensure most of the liquid has been absorbed and the rice is tender. The chicken should be cooked through and bursting with flavor.

10. Serve your delicious One Pan Tandoori Chicken with Spiced Coconut Rice immediately, garnished with fresh cilantro and an optional dollop of yogurt for extra creaminess. Enjoy!

Recipe Notes about One Pan Tandoori Chicken with Spiced Coconut Rice

Here are some tips to make your cooking experience even better. Whether you’re a beginner or a seasoned chef, these will help you create the best version of One Pan Tandoori Chicken with Spiced Coconut Rice.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the cooked dish for up to a month. Just ensure it’s in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Pairing: This dish pairs wonderfully with a fresh side salad or some roasted vegetables for a balanced meal.
• Spice Level: Adjust the amount of cayenne pepper and red pepper flakes to suit your taste for heat.
• Variations: Try adding other vegetables like bell peppers or carrots to the rice for added nutrition and color.

Serve This One Pan Tandoori Chicken with Spiced Coconut Rice With

• Fresh Green Salad: A bright and crunchy green salad adds a refreshing contrast to the rich flavors of the dish.
• Yogurt Sauce: A cool yogurt sauce with herbs can complement the spices in the chicken beautifully.
• Garlic Naan: Serve with warm garlic naan for a delightful experience that makes every bite even more enjoyable.
• Steamed Vegetables: Steamed broccoli or green beans can add a nutrient boost to your meal.
• Special Occasions: This dish is fantastic for family dinners, gatherings, or celebrations where you want to impress your guests.

FAQ

Conclusion

The One Pan Tandoori Chicken with Spiced Coconut Rice is not just a meal; it’s an experience that brings warmth and flavor to your table. With its vibrant spices and comforting texture, it’s bound to become a favorite in your household. I encourage you to give it a try; you won’t be disappointed. Enjoy the wonderful aromas and tastes as you create this delightful dish and share it with your loved ones.

One Pan Tandoori Chicken with Spiced Coconut Rice

The ultimate comfort food, One Pan Tandoori Chicken with Spiced Coconut Rice is packed with flavor and perfect for a cozy family dinner. Enjoy the perfectly spiced chicken paired with creamy coconut rice that makes this easy weeknight dinner a must-try. You won't want to miss out on this delicious meal tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Saucepan
• Grater
• Mixing Bowl

Ingredients

  

• 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
• Juice of 1 small lemon
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• ¾ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon olive oil or coconut oil
• 1 15 ounce can lite coconut milk
• ½ teaspoon red pepper flakes
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup uncooked basmati white rice
• ¾ cup frozen green peas

Instructions

 

• Start by marinating the chicken thighs. In a large bowl, combine the chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, Greek yogurt, lemon juice, garlic, ginger, salt, and freshly ground black pepper.
• Mix everything together thoroughly with a spoon until the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate for anywhere from 1 to 8 hours. This step allows the flavors to meld beautifully.
• Once marinated, heat a large deep 10-inch skillet over medium-high heat. Add in your choice of olive oil or coconut oil. Allow it to heat until shimmering.
• Carefully place the marinated chicken in the skillet, seasoning it generously with freshly ground salt and black pepper. Sear the chicken for about 4 to 5 minutes, or until it develops a lovely brown crust.
• Flip the chicken and cook for another 2 minutes on the other side. Once browned, remove the chicken from the pan and transfer it to a plate.
• In the same skillet, add the coconut milk, red pepper flakes, turmeric, cumin, coriander, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.
• Next, fold in the uncooked basmati rice and green peas, ensuring they are evenly distributed in the pan.
• Now, nestle the browned chicken on top of the rice mixture. Reduce the heat to low, cover the skillet immediately, and let it cook for about 20 to 25 minutes.
• After 20 to 25 minutes, check to ensure most of the liquid has been absorbed and the rice is tender. The chicken should be cooked through and bursting with flavor.
• Serve your delicious One Pan Tandoori Chicken with Spiced Coconut Rice immediately, garnished with fresh cilantro and an optional dollop of yogurt for extra creaminess. Enjoy!

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Tip 2: You can freeze the cooked dish for up to a month. Just ensure it’s in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
• Tip 3: This dish pairs wonderfully with a fresh side salad or some roasted vegetables for a balanced meal.
• Tip 4: Adjust the amount of cayenne pepper and red pepper flakes to suit your taste for heat.
• Tip 5: Try adding other vegetables like bell peppers or carrots to the rice for added nutrition and color.

Keyword Coconut Rice Recipe, Easy Indian Recipes, One Pan Chicken Dinner, Tandoori Chicken Recipe

Previous PostCaramel Sauce

Next Post Roasted Tuscan Vegetables

Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.