When I first tried making this One Pan Tandoori Chicken with Spiced Coconut Rice, I was amazed at how something so simple could taste so extraordinary. The blend of vibrant tandoori spices with creamy coconut-infused rice created a meal that was not only packed with flavor but also looked stunning on the table.
What I loved most was how easy it was to prepare everything in one pan, leaving me with minimal clean-up afterward. This recipe truly combines the best of both worlds–exotic flavors and convenience.
Whether you’re cooking for a special dinner or just want to treat yourself to something different, this dish promises to deliver a delightful dining experience!
Why You’ll Love This Recipe?
From ease of preparation to culinary adaptability, this recipe has many reasons to become a favorite in your repertoire. Before we get into the nitty-gritty, here’s why this dish shines so brightly.
1. Quick and Effortless
Not every delicious, restaurant-worthy dish needs hours in the kitchen. This one-pan wonder is quick to prepare and uses just one skillet to cook both the chicken and rice. That means fewer dishes to wash and a streamlined cooking experience. Perfect for busy weeknights!
2. Packed with Flavor
The tandoori spices bring a delectable punch of smokiness and warmth to the chicken, while the coconut milk gently infuses the rice with creamy richness. Every bite is a balance of bold and soothing flavors that meld beautifully.
3. Versatile and Adaptable
This recipe allows for plenty of customization. You can adjust the spice levels, switch up the protein, or even turn it into a vegetarian dish. Plus, it works equally well as a family meal or a dish to impress your dinner guests.
4. Nutrient-Rich and Complete
Tandoori chicken offers a balance of lean protein, healthy fats from the coconut milk, and carbohydrates from the rice, making it a well-rounded meal. With a few garnishes or sides, it’s a wholesome dish from start to finish.
5. Perfect for Meal Prep
One-pan meals are your best friend when it comes to meal prepping. This dish reheats beautifully and stays flavorful, ensuring you have a delicious lunch or dinner ready for the next day.
Cooking Time
Here’s a quick breakdown of how long you’ll spend on this recipe.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Ingredients
- Boneless, skinless chicken thighs or breasts
- Plain yogurt
- Tandoori spice mix
- Garlic (minced)
- Ginger (grated)
- Lemon juice
- Salt and pepper
- Long-grain Basmati rice
- Coconut milk
- Water
- Ground turmeric
- Ground cumin
- Ground coriander
- Salt
- Fresh cilantro (optional garnish)
Variations
Looking to switch things up? Here are a few variations you can try.
- Vegetarian Option: Replace chicken with marinated tofu or hearty vegetables like cauliflower or bell peppers.
- Dairy-Free Alternative: Use a plant-based plain yogurt for the marinade.
- Amp Up the Spice: Add chili powder or fresh green chilies for an extra kick.
- Grain Alternatives: Replace basmati rice with jasmine rice, quinoa, or even cauliflower rice for a low-carb option.
Equipment You’ll Need
- Large Oven-Safe Skillet: Used for cooking both the chicken and rice in the same pan.
- Mixing Bowl: To prepare the chicken marinade.
- Lid or Foil: To cover the skillet when simmering rice and baking.
- Wooden Spoon: For stirring and fluffing rice.
How to Make One Pan Tandoori Chicken With Spiced Coconut Rice?
This recipe is straightforward and fun to make! Follow these steps and enjoy the magic of transforming simple ingredients into a dish full of flavor.
Step 1: Marinate the Chicken
Start by whipping up a simple marinade. Combine plain yogurt, a generous spoonful of tandoori spice mix, minced garlic, grated ginger, fresh lemon juice, salt, and pepper in a large bowl. Coat the chicken thoroughly in this flavorful mixture. Ideally, marinate it for at least 30 minutes in the fridge to allow the flavors to soak in. (Overnight is even better!) 🍋
Step 2: Sear the Chicken
Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the marinated chicken for about 2-3 minutes on each side to get a beautiful golden-brown crust. Remove the chicken from the pan and set it aside. Don’t worry about it being fully cooked yet–it’ll finish in the oven. 🍗
Step 3: Cook the Coconut Rice
Using the same skillet, toast the Basmati rice for a couple of minutes. This step is important for unlocking the rice’s nutty flavor! Pour in the coconut milk, water, turmeric, cumin, coriander, and a pinch of salt. Stir well and bring it to a gentle boil. Reduce the heat, cover, and simmer for 15-20 minutes until the rice is tender and has absorbed the aromatic liquids. 🍚
Step 4: Combine and Bake
Nestle the seared chicken pieces into the rice. Cover the skillet with foil or a lid and transfer it to a preheated oven (350°F/175°C). Bake for 15-20 minutes until the chicken is fully cooked and all the flavors come together beautifully! 🔥
Step 5: Serve and Enjoy
Fluff the rice gently with a fork and garnish with fresh cilantro if you like. Serve straight from the pan while it’s piping hot. It’s as satisfying to look at as it is to eat! 🌿
Tips for Making the Recipe
- Marinating: For the boldest flavors, allow the chicken to marinate overnight in the fridge.
- Fresh Ingredients: Use freshly grated ginger and garlic for the most aromatic results.
- Rice Perfection: Rinse the rice under cold water until the water runs clear to prevent it from turning gummy.
- Customization: Play with garnish ideas like crispy fried onions or toasted nuts for extra texture.
How To Serve One Pan Tandoori Chicken With Spiced Coconut Rice?
Presentation matters just as much as taste! Serve this dish right in the skillet for a rustic, family-style feel, or plate individual servings for a more polished experience. Add a pop of color with fresh cilantro or pomegranate seeds, and offer naan bread or a cucumber salad on the side to complete the meal.
Nutritional Information
Here’s what you can expect from one serving of this recipe (values approximate):
- Calories: 450
- Protein: 30g
- Carbohydrates: 40g
- Fat: 15g
Make Ahead and Storage
This dish is perfect for meal prep! Refrigerate leftovers in an airtight container for up to 3 days. Want to freeze it? Simply portion the chicken and rice into freezer-safe containers. When reheating, make sure to add a splash of water or coconut milk to the rice for moisture. It’s like enjoying the dish freshly made all over again!
One Pan Tandoori Chicken with Spiced Coconut Rice is comfort food at its best. Its rich, aromatic flavors make any meal feel special while being simple enough to prepare for regular weeknight dinners. With its versatility and easy preparation, this recipe is sure to become a staple in your kitchen.
Learn by watching this video:
One Pan Tandoori Chicken With Spiced Coconut Rice Recipe
Ingredients
- Boneless skinless chicken thighs or breasts
- Plain yogurt
- Tandoori spice mix
- Garlic minced
- Ginger grated
- Lemon juice
- Salt and pepper
- Long-grain Basmati rice
- Coconut milk
- Water
- Ground turmeric
- Ground cumin
- Ground coriander
- Salt
- Fresh cilantro optional garnish
Instructions
- Start by whipping up a simple marinade. Combine plain yogurt, a generous spoonful of tandoori spice mix, minced garlic, grated ginger, fresh lemon juice, salt, and pepper in a large bowl. Coat the chicken thoroughly in this flavorful mixture. Ideally, marinate it for at least 30 minutes in the fridge to allow the flavors to soak in. (Overnight is even better!) 🍋
- Heat a large oven-safe skillet over medium-high heat with a drizzle of oil. Sear the marinated chicken for about 2-3 minutes on each side to get a beautiful golden-brown crust. Remove the chicken from the pan and set it aside. Don’t worry about it being fully cooked yet–it’ll finish in the oven. 🍗
- Using the same skillet, toast the Basmati rice for a couple of minutes. This step is important for unlocking the rice’s nutty flavor! Pour in the coconut milk, water, turmeric, cumin, coriander, and a pinch of salt. Stir well and bring it to a gentle boil. Reduce the heat, cover, and simmer for 15-20 minutes until the rice is tender and has absorbed the aromatic liquids. 🍚
- Nestle the seared chicken pieces into the rice. Cover the skillet with foil or a lid and transfer it to a preheated oven (350°F/175°C). Bake for 15-20 minutes until the chicken is fully cooked and all the flavors come together beautifully! 🔥
- Fluff the rice gently with a fork and garnish with fresh cilantro if you like. Serve straight from the pan while it’s piping hot. It’s as satisfying to look at as it is to eat! 🌿
Notes
- Marinating: For the boldest flavors, allow the chicken to marinate overnight in the fridge.
- Fresh Ingredients: Use freshly grated ginger and garlic for the most aromatic results.
- Rice Perfection: Rinse the rice under cold water until the water runs clear to prevent it from turning gummy.
- Customization: Play with garnish ideas like crispy fried onions or toasted nuts for extra texture.
