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! 🌿