One-pan Tandoori Chicken and Rice

Juicy, tandoori-spiced chicken + golden, fluffy rice = one-pan magic.

The other night I had an unbelievable craving for the beautiful flavours of Indian cuisine. But I’d had “A Day” so, determined not to give in to takeaway temptation, I decided I was prepared to commit to 15 minutes of hands-on prep to achieve my dream meal. Luckily, I remembered this brilliant One-pan Tandoori Chicken and Rice recipe, which fitted the bill perfectly!

This is the best kind of meal. It tastes like you slogged all day in the kitchen, grinding and frying spices, blitzing and concocting aromatic pastes. But in reality it’s a matter of gathering the perfect combination of pantry staples to create a simple but awesome marinade that does all the heavy lifting. After that, the juicy, spice-coated chicken cooks right alongside the rice (yes, in the same pan!), soaking up all those incredible tandoori flavours while you do … well, absolutely nothing, really (except maybe catch up on the latest episode of that reality show you never admit to watching).

And if you love a meal prep win, you can marinate the chicken the night before, or make extra and stash a batch in the freezer … it’s good to always keep Future You happy! I’ve provided a super simple cooling mint yoghurt drizzle to go with the chicken, but you could serve naan bread, pickled onions, or roasted or steamed veggies for an extra nutrition boost.

Can I swap basmati rice for another type of rice?

Basmati works best because it stays light and fluffy. Jasmine rice is a good alternative, but avoid short-grain rice, as it can get too sticky.

What should I serve with it?

If you want to add something extra:

• A simple cucumber raita (yoghurt + grated cucumber + sea salt flakes).
• Naan or roti (for scooping up all that goodness).
• Pickled onion (for a tangy kick). To make: in a small jar, combine 1 finely sliced red onion, 1/4 cup (60 ml) water, 1/4 cup (60 ml) white vinegar and 1 teaspoon white sugar. Stir to combine and leave for at least 30 minutes. The longer the onion sits, the more it will intensify in flavour. Keep refrigerated for up to 1 week.
• Simple steamed veggies (such as broccoli or green beans).
• Roasted veggies (such as cauliflower or sweet potato).
• Store-bought mango chutney or lime pickle.

Hot Tips for Cooking One-pan Rice with Success

The right pan – A heavy-based pan with a tight-fitting lid is non-negotiable. It prevents burning, distributes heat evenly, and traps steam to cook the rice perfectly. If your lid is loose, pop a sheet of foil under it to create a tighter seal.
Bring to the boil, then go low and slow – High heat at the start gets things moving, but once the rice and stock are in, drop the heat to low, cover, then don’t touch it. Let the gentle steam do its thing.
No Peeking! – Every time you lift the lid, steam escapes, throwing off the cooking time and texture. Trust the process – set a timer and step away!
Rest before fluffing – Once the rice is done, let it sit, covered, for 10 minutes before you even think about fluffing it. This allows any remaining liquid to absorb and gives you those perfect, separate grains.
Troubleshooting too much or too little liquid –

• Too much liquid: Fluff the rice and let it sit, uncovered, for a few minutes – the residual heat will absorb the excess moisture. If there is still too much liquid, return the pan to the stovetop, cover and cook for an additional 2–3 minutes over low heat.
• Rice too firm (too little liquid): Add ½ cup (125 ml) boiling water from the kettle, cover and cook for another 5 minutes over low heat.

Watch how to make One-pan Tandoori Chicken and Rice

If you enjoyed One-pan Tandoori Chicken and Rice, I think you’ll love:

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One-pan Tandoori Chicken and Rice

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4.3 from 3 reviews

Juicy tandoori-spiced chicken and golden, fragrant rice all cooked in one pan for an easy, flavour-packed meal. With minimal prep, One-pan Tandoori Chicken and Rice is weeknight cooking made simple.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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CHICKEN

• 1 tbsp sweet paprika
• 1 tbsp garam masala
• 1 tbsp brown sugar
• 1 tsp ground cumin
• ½ cup (125 g) plain yoghurt
• 2 tbsp tomato paste (concentrated puree)
• 1 tbsp freshly minced garlic
• 1 tbsp freshly minced ginger
• 1 tbsp lemon juice
• 1½ tsp sea salt flakes
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs (approximately 5–6 chicken thighs)
• 2 tbsp olive oil

RICE

• 2 cups (400 g) basmati rice, washed and drained (see note 1)
• 3 cups (750 ml) chicken stock
• 1 tsp ground turmeric
• ½ tsp sea salt flakes

MINT YOGHURT

• 1 cup (250 g) plain Greek yoghurt
• ¼ bunch mint, leaves picked
• ¼ bunch coriander (cilantro), leaves picked
• 1 tbsp lemon juice
• ½ tsp sea salt flakes

TO SERVE

• 1 small red onion, finely sliced
• ¼ bunch coriander (cilantro), leaves picked

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Instructions

1. Marinate the chicken – Add all ingredients for the chicken – except the chicken and olive oil – in a large bowl. Mix well to combine. Add the chicken and toss to coat well. Leave to marinate for 15 minutes or up to 24 hours for maximum depth of flavour. If you don’t have time, you can cook the chicken immediately and it will still taste great.
2. Cook the chicken – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and cook for 3–4 minutes on each side. Set aside on a plate (it will continue cooking later).
3. Cook the rice – Reduce the heat to medium. To the same pan, add the rice, chicken stock, turmeric and salt, scraping up any browned bits from the bottom of the pan for extra flavour.
4. Return the chicken to the pan – Bring to the boil and nestle the chicken back into the pan. Reduce the heat to low, cover and simmer for 15 minutes. Allow to stand with the lid on for 10 minutes before serving. (Too much or too little liquid? See note 2.)
5. Make the mint yoghurt – To make the mint yoghurt, blitz all the ingredients together in a food processor until smooth.
6. Serve – Fluff the rice with a fork (it may be easier to remove the chicken from the pan with tongs to do this, before returning the chicken back onto the fluffed up rice). Serve drizzled with the mint yoghurt and top with finely sliced red onion and coriander.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – This step isn’t essential, but it helps to remove the starchiness and allows for the grains of rice to separate more. You can use jasmine rice instead of basmati, but don’t use short-grain rice.

Note 2 – Too much liquid: There may be some residual liquid on top of the rice when you remove the lid. Fluff the rice up first for the remaining liquid to be absorbed. If there is still too much liquid, it means the heat wasn’t high enough. Return the pan, covered, to the stovetop and cook for a further 2–3 minutes over low heat. Too firm (not enough liquid): If the rice still appears to be uncooked and there is not enough liquid, add ½ cup (125 ml) of boiling water from the kettle to the pan and continue cooking, covered, over medium–low heat for 5 minutes, or until the rice is cooked through.

 

Make ahead

Chicken – Marinate up to 24 hours ahead in the fridge in an airtight container, or freeze for up to 2 months. To freeze, place the marinated chicken in a freezer-safe bag or container. Thaw overnight in the fridge before cooking.

Mint yoghurt – Prepare up to 3 days ahead and store in the fridge in an airight container.

Leftovers

Fridge – Refrigerate in an airtight container for up to 3 days.

Reheat – Microwave in 30-second bursts until warmed through (for a total of approximately 2–3 minutes).

Freezer – The cooked chicken and rice can be frozen for up to 2 months. Thaw overnight in the fridge before reheating for best results.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Chicken, One-Pan, Family Favourite
• Method: Stovetop
• Cuisine: Indian-Inspired