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!
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.