One Pan Tandoori Chicken with Spiced Coconut Rice Recipe

Experience the vibrant and aromatic flavors of Tandoori Chicken paired with fragrant Spiced Coconut Rice in this one-pan recipe. This dish brings together tender chicken marinated in Tandoori spices and creamy coconut rice infused with warm Indian spices. It’s a satisfying and flavorful meal that’s easy to prepare, making it perfect for both weeknight dinners and special occasions.

Table of Contents

1. Introduction
2. Ingredients You’ll Need
3. Preparing the Tandoori Chicken
4. Making the Spiced Coconut Rice
5. Combining Tandoori Chicken and Spiced Coconut Rice
6. Serving Your One Pan Delight
7. Tips and Variations
8. Nutritional Information
9. Frequently Asked Questions (FAQs)
10. Conclusion

Introduction

One Pan Tandoori Chicken with Spiced Coconut Rice combines the bold flavors of traditional Tandoori spices with the creamy and aromatic goodness of coconut rice. This dish is a fusion of Indian and Southeast Asian cuisines that promises a delightful culinary experience.

Ingredients You’ll Need

Before you begin, gather these ingredients:

For the Tandoori Chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1/2 cup plain yogurt
• 2 tablespoons Tandoori spice mix
• 2 cloves garlic (minced)
• 1-inch piece of ginger (grated)
• Juice of 1 lemon
• Salt and black pepper to taste
• 2 tablespoons vegetable oil

For the Spiced Coconut Rice:

• 1 cup long-grain Basmati rice
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt to taste
• Fresh cilantro leaves (for garnish, optional)

Preparing the Tandoori Chicken

1. In a bowl, combine the plain yogurt, Tandoori spice mix, minced garlic, grated ginger, lemon juice, salt, and black pepper. Mix well to create a marinade.
2. Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or preferably, marinate overnight for richer flavor.
3. Heat 2 tablespoons of vegetable oil in a large, oven-safe skillet over medium-high heat.
4. Remove the marinated chicken from the refrigerator and shake off any excess marinade. Place the chicken in the skillet and sear for 2-3 minutes on each side until browned. Remove the chicken from the skillet and set it aside.

Making the Spiced Coconut Rice

1. In the same skillet, add the long-grain Basmati rice and toast it for about 2 minutes, stirring constantly until it becomes lightly golden.
2. Pour in the coconut milk and water. Stir in the ground turmeric, ground cumin, ground coriander, and salt.
3. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 15-20 minutes, or until the rice is tender and has absorbed the liquid.

Combining Tandoori Chicken and Spiced Coconut Rice

1. Preheat your oven to 350°F (175°C).
2. Return the seared Tandoori chicken to the skillet, nestling it into the cooked coconut rice.
3. Cover the skillet with foil or an oven-safe lid and place it in the preheated oven. Bake for 15-20 minutes until the chicken is cooked through and the flavors meld together.

Serving Your One Pan Delight

Garnish your One Pan Tandoori Chicken with Spiced Coconut Rice with fresh cilantro leaves if desired. Serve it hot, and enjoy the rich and aromatic flavors of this fusion dish.

Tips and Variations

• Feel free to adjust the level of spiciness by adding more or less Tandoori spice mix.
• For added freshness, squeeze a bit of lemon juice over the dish before serving.
• If you prefer bone-in chicken, adjust the cooking time in the oven as needed to ensure the chicken is thoroughly cooked.

Nutritional Information

• Note: Nutritional values may vary based on portion size and ingredient brands.
  • Calories: 450-500 per serving
  • Protein: 25-30g
  • Carbohydrates: 35-40g
  • Fat: 15-20g
  • Fiber: 1-2g

Frequently Asked Questions (FAQs)

1. Can I use chicken with skin for this recipe?

• You can use chicken with skin if you prefer, but removing the skin can reduce the overall fat content of the dish.

2. What can I serve as a side dish with this meal?

• A side of naan bread, cucumber yogurt raita, or a simple salad complements this dish nicely.

3. Can I use brown rice instead of Basmati rice?

• While Basmati rice is traditional for this dish, you can substitute it with brown rice for a healthier option. Just adjust the cooking time and liquid accordingly.

4. Can I make this dish vegetarian?

• Certainly! You can replace the chicken with tofu or a variety of vegetables like bell peppers, cauliflower, and peas for a vegetarian version.

Conclusion

One Pan Tandoori Chicken with Spiced Coconut Rice is a harmonious blend of flavors and textures that will transport your taste buds to the vibrant kitchens of India and Southeast Asia. This simple yet satisfying recipe allows you to create an impressive meal with minimal effort. Savor the delightful combination of Tandoori chicken and creamy coconut rice in every delicious bite!

Source: ambitiouskitchen.com

Yield: 4

Steak & Queso Rice Recipe

Print

Steak & Queso Rice is a delicious and hearty dish that combines juicy steak, creamy queso, and fluffy rice. It's a perfect meal for any occasion, whether it's a family dinner, a casual get-together, or a special celebration. This recipe is not only flavorful but also easy to make, ensuring that you can enjoy a gourmet meal without spending hours in the kitchen.

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Ingredients

• 2 cups Basmati Rice
• 2 ½ cups Chicken Broth
• 1 cube Chicken Bouillon
• 1 can, about 14 oz Crushed Tomatoes, you can used diced instead or tomato sauce instead
• 2 cloves Garlic, minced
• 1 small Onion, finely chopped (optional)
• 1 teaspoon Paprika
• 1/2 teaspoon Cumin
• Salt and pepper to taste
• 2 tablespoons Olive Oil
• 1 pound Sirloin Steak, cut into thin strips
• 2 tbsp Butter
• Montreal steak seasoning, to taste
• White Queso, for topping
• Fresh Cilantro, for garnish
• Flour tortillas, optional for serving

Instructions

• Prep the Rice: Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky.
• Sauté Garlic and Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion (if using). Sauté for 2-3 minutes or until the onion becomes translucent and the garlic is fragrant.
• Toast the Rice: Add the rinsed basmati rice to the skillet. Stir continuously for about 2 minutes to lightly toast the rice, allowing it to absorb the flavors of garlic and onion.
• Add Liquids and Seasonings: Pour in the crushed tomatoes and chicken broth. Crumble the chicken bouillon cube into the mixture. Add paprika, cumin, salt, and pepper. Stir everything together.
• Cook the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
• Rest and Fluff: Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes. This allows the rice to settle and become fluffy.
• Prep Steak: While the rice is cooking, season the sirloin steak strips generously on both sides with Montreal steak seasoning.
• Cook Steak: Heat 1 tbsp of olive oil and butter in a separate skillet over medium-high heat. Once the skillet is hot, add the seasoned steak. Cook for about 4-5 minutes on each side for medium-rare, or until it’s done to your liking.
• Add Steak to Pan: Fluff the cooked rice and add the cooked steak over top of the rice and generously drizzle with white queso.
• Garnish and Serve: Garnish with fresh cilantro. Serve with warm flour tortillas on the side if desired.