Description
A flavorful one-pan meal featuring spiced tandoori-style chicken cooked with aromatic basmati rice, creating an easy and satisfying Indian-inspired dish perfect for weeknight dinners.
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
- Fresh cilantro, for garnish
Instructions
- Prepare the Marinade: In a bowl, mix together the yogurt, tandoori spice mix, minced garlic, and grated ginger. Coat the chicken thighs or drumsticks evenly with this mixture, then cover and marinate for at least 30 minutes to enhance flavor.
- Sauté Onions: Heat the oil in a large pan over medium heat. Add the sliced onions and sauté until they become soft and translucent, releasing their sweetness to build the base of the dish.
- Add Rice and Liquids: Add the rinsed basmati rice to the pan with onions and stir briefly to coat the grains. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Cook Chicken with Rice: Place the marinated chicken pieces on top of the rice without stirring, then cover the pan with a tight-fitting lid. Reduce the heat to low and cook for 25–30 minutes until the rice is tender and the chicken is cooked through.
- Garnish and Serve: Once cooked, garnish the dish with fresh cilantro and serve hot as a complete and satisfying meal.
Notes
- Rinse the basmati rice under cold water before cooking to remove excess starch and improve texture.
- This recipe can also be baked in the oven by assembling everything in an oven-safe dish and cooking at 180°C (350°F) for about 40 minutes.
- Prep Time: 15 minutes (plus at least 30 minutes marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
