Description
A flavorful one-pan meal featuring spiced tandoori-style chicken cooked with aromatic basmati rice and chicken broth, delivering an easy, satisfying Indian-inspired dish that’s perfect for weeknight dinners or meal prep.
Ingredients
Chicken and Marinade
- 500 g chicken thighs or drumsticks
- 1/2 cup yogurt
- 2 tablespoons tandoori spice mix
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Salt, to taste
Rice and Cooking
- 1 cup basmati rice
- 2 cups chicken broth
- 1 onion, sliced
- 1 tablespoon oil
Garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the Marinade: In a bowl, combine yogurt, tandoori spice mix, minced garlic, and grated ginger. Season with salt and thoroughly coat the chicken pieces with this marinade. Cover and let it marinate for at least 30 minutes to infuse flavors.
- Sauté Onions: Heat one tablespoon of oil in a large pan over medium heat. Add the sliced onions and cook until they become soft and translucent, releasing their sweetness and forming a flavorful base.
- Add Rice: Rinse the basmati rice thoroughly under cold water until water runs clear to remove excess starch. Drain well and add the rice to the sautéed onions. Stir briefly to combine and toast the rice slightly.
- Add Chicken Broth and Simmer: Pour in the chicken broth, raise heat to bring it to a gentle simmer. Ensure the liquid is evenly distributed and cover the pan.
- Cook Chicken and Rice: Arrange the marinated chicken pieces on top of the rice and broth mixture. Cover the pan tightly and cook over low heat for 25–30 minutes, or until the rice is tender and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Garnish and Serve: Once cooked, remove the pan from heat, let it rest for a few minutes. Garnish with freshly chopped cilantro leaves before serving to add a fresh herbal note and vibrant color.
Notes
- Rinse the basmati rice before cooking to remove excess starch and achieve a fluffier texture.
- For a different cooking method, this recipe can be baked in the oven by placing the assembled pan at 350°F (175°C) covered for about 30–35 minutes until chicken and rice are tender.
- Use bone-in chicken thighs or drumsticks for juicier meat and enhanced flavor.
- Adjust salt according to taste and the saltiness of the chicken broth.
- Prep Time: 15 minutes (plus at least 30 minutes marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
