HomeDinnerOne Pan Tandoori Chicken with Spiced Coconut Rice Recipe

One Pan Tandoori Chicken with Spiced Coconut Rice Recipe

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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.

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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

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Before you begin, gather these ingredients:

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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

One Pan Tandoori Chicken with Spiced Coconut Rice Recipe

One Pan Tandoori Chicken with Spiced Coconut Rice Recipe

Yield: 4
Prep Time: 1 hour
Cook Time: 35 minutes

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.

Ingredients

For the marinade:

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper
  • ½ tablespoon garam masala
  • 3/4 cup nonfat plain yogurt
  • Juice of 1 small lemon
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • ¾ teaspoon salt and freshly ground black pepper

For the dish:

  • 1 tablespoon olive oil or coconut oil
  • 1 (15 ounce) can lite coconut milk
  • ½ teaspoon red pepper flakes
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • ⅛ teaspoon coriander
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 cup uncooked basmati white rice
  • ¾ cup frozen green peas

Instructions

  • Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.

  • Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.

  • Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.

  • In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed. 

  • Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. 

  • After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you'd like.

  • To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.

Notes

Do not use brown rice. It takes a lot longer to cook and I would NOT recommend. Cauliflower rice works well in this recipe!

If you are looking for an alternative, I would recommend subbing about 2/3 cup quinoa. The cooking time will stay the same.

Nutrition Information
Yield 1 Serving Size 4
Amount Per ServingCalories 2207Total Fat 100gSaturated Fat 45gTrans Fat 0gUnsaturated Fat 52gCholesterol 833mgSodium 3318mgCarbohydrates 142gFiber 13gSugar 23gProtein 195g

The information contained herein is subject to change.

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