Name: One Pan Tandoori Chicken with Spiced Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1½ pounds boneless skinless chicken thighs; ¾ cup nonfat plain Greek yogurt; Juice of 1 small lemon; 3 garlic cloves, minced; 1 tablespoon grated fresh ginger; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 teaspoon ground turmeric; 1 teaspoon cayenne pepper (adjust to taste); ½ tablespoon garam masala; ¾ teaspoon salt; Freshly ground black pepper, to taste; 1 tablespoon olive oil or coconut oil; 1 (15 oz) can lite coconut milk; ½ teaspoon red pepper flakes (optional); ½ teaspoon turmeric; ½ teaspoon cumin; ⅛ teaspoon coriander; ½ teaspoon salt; Freshly ground black pepper, to taste; 1 cup uncooked basmati rice, rinsed; ¾ cup frozen green peas

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If you’re looking for a weeknight dinner that delivers bold flavors, minimal cleanup, and a satisfying balance of protein, spice, and creamy comfort, One Pan Tandoori Chicken with Spiced Coconut Rice is it. This dish is a flavor-packed fusion that brings the magic of Indian-inspired spices into your kitchen—with no need for a tandoor oven or a sink full of dirty dishes.

Why You’ll Love This Recipe

There’s a lot to love about this recipe. It’s not only rich in flavor but also super practical. Here’s why it deserves a spot in your regular dinner rotation:

One Pan Wonder: Everything cooks together—less mess, less cleanup, and all the flavor.
Bold, Balanced Spices: Tandoori-style seasoning gives the chicken a deep, smoky flavor without being too spicy.
Creamy Coconut Rice: The rice is simmered in spiced coconut milk for a comforting texture and taste.
Protein + Veggies: Chicken thighs and green peas make this a well-rounded, satisfying meal.
Meal Prep Friendly: It stores and reheats beautifully, making it perfect for leftovers or make-ahead lunches.
Healthy-ish Comfort Food: Greek yogurt tenderizes the chicken and adds protein without extra fat.

With minimal prep and big flavor payoff, this dish proves you don’t need a long list of ingredients or hours in the kitchen to create something special.

Ingredients You’ll Need

Here’s what you’ll need to bring this flavorful dish together. Pantry-friendly spices and a few fresh ingredients are all it takes.

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the Marinade:

1 ½ pounds boneless, skinless chicken thighs – Juicy and flavorful, they’re ideal for marinating.
¾ cup nonfat plain Greek yogurt – Helps tenderize and coat the chicken.
Juice of 1 small lemon – For brightness and acidity.
3 garlic cloves, minced
1 tablespoon freshly grated ginger
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon cayenne pepper – Adjust to taste for heat level.
½ tablespoon garam masala – A fragrant spice blend for authentic tandoori flavor.
¾ teaspoon salt
Freshly ground black pepper – To taste

For the Dish:

1 tablespoon olive oil or coconut oil – For searing the chicken and building flavor.
1 (15-ounce) can lite coconut milk – Adds creaminess and pairs beautifully with the spices.
½ teaspoon red pepper flakes – Optional, for extra heat.
½ teaspoon turmeric
½ teaspoon cumin
⅛ teaspoon coriander
½ teaspoon salt
Freshly ground black pepper
1 cup uncooked basmati white rice – Rinsed well for fluffy texture.
¾ cup frozen green peas – Stirred in at the end for color and freshness.

Let’s Get Started

This one-pan dinner comes together in a few simple steps. Here’s how to build layers of flavor and cook everything to perfection.

Step 1: Marinate the Chicken

In a large bowl, combine the Greek yogurt, lemon juice, garlic, ginger, and all the marinade spices. Add the chicken thighs and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes (or up to overnight for deeper flavor).

Step 2: Sear the Chicken

In a large, deep skillet or Dutch oven, heat the oil over medium-high heat. Add the marinated chicken thighs in a single layer (shake off excess marinade first). Sear for 3–4 minutes per side until browned. Don’t worry about cooking through—they’ll finish in the oven or simmer.

Remove chicken from the pan and set aside temporarily.

Step 3: Build the Coconut Rice Base

In the same pan, reduce heat to medium and pour in the coconut milk, scraping up any browned bits. Stir in the red pepper flakes, turmeric, cumin, coriander, salt, and a pinch of black pepper. Mix until well combined.

Add the rinsed basmati rice and stir to coat the grains in the spiced coconut mixture.

Step 4: Cook Everything Together

Nestle the seared chicken thighs back into the pan on top of the rice. Bring the mixture to a gentle simmer. Cover with a lid and reduce heat to low.

Let simmer for 18–20 minutes, or until the rice is tender and has absorbed the liquid. If needed, add a splash of water near the end.

Step 5: Add the Green Peas

In the last 3–5 minutes of cooking, sprinkle the frozen green peas over the rice. Cover again and let steam until peas are warmed through and vibrant green.

Step 6: Serve

Remove from heat and let rest for 5 minutes before serving. Fluff the rice gently, garnish with chopped cilantro or mint (optional), and serve hot.

Servings and Pairing

This recipe makes 4 generous servings, perfect for family dinners or meal prep.

Pair it with:

Cucumber raita – Cool, creamy yogurt dip to balance the heat.
Naan or flatbread – For scooping and savoring every bite.
Simple green salad – Something crisp and fresh for contrast.
Pickled onions or chutney – Add brightness and zing.

It’s satisfying enough to stand alone, but these sides make it feel like a full Indian-inspired spread.

Variations

Want to switch things up or accommodate dietary preferences? Try these easy variations:

Use chicken breast: Slice into strips or chunks and reduce cook time slightly.
Make it vegetarian: Swap chicken for chickpeas or tofu and skip the marinade step.
Add veggies: Toss in baby spinach, bell peppers, or zucchini during the last few minutes of cooking.
Add nuts: Top with toasted cashews or slivered almonds for extra crunch.
Turn it spicy or mild: Adjust cayenne and red pepper flakes to your preferred heat level.

The recipe is flexible—make it your own with what’s in your pantry or fridge.

Storage Tips

This dish stores well and is even more flavorful the next day.

Refrigerate: Store in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of water or microwave in short bursts.
Freeze: Freeze portions (without the peas) for up to 2 months. Add fresh peas when reheating.

It’s ideal for meal prep, work lunches, or quick weeknight reheats.

FAQs

Can I use brown rice instead of white?
Yes, but you’ll need to adjust the liquid and cook time—brown rice takes longer and requires more coconut milk or added water.

Is this dish spicy?
It has a gentle heat. Reduce or omit the cayenne and red pepper flakes for a milder version.

Do I have to marinate the chicken?
Marinating adds a ton of flavor, but even 30 minutes makes a difference. If you’re in a rush, try at least 15 minutes.

Can I make this dairy-free?
Yes, just replace Greek yogurt with a dairy-free alternative like coconut yogurt or plain almond yogurt.

What’s the best pan to use?
A deep skillet with a lid or a Dutch oven works best to allow even cooking and prevent sticking.

Final Thoughts

One Pan Tandoori Chicken with Spiced Coconut Rice is the kind of meal that delivers comfort, bold flavor, and ease all in one dish. It’s inspired by the vibrant spices of Indian cuisine but made simple enough for weeknight cooking. With juicy chicken, creamy rice, and bursts of peas, it’s hearty, colorful, and completely satisfying.

One Pan Tandoori Chicken with Spiced Coconut Rice