Description
One Pan Tandoori Chicken with Spiced Coconut Rice is a bold and comforting dish featuring juicy tandoori-style chicken thighs cooked over creamy, spiced coconut rice with green peas—all in one pan for easy cleanup.
Ingredients
For the Marinade:
- 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
For the Dish:
- 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
Instructions
- Combine all marinade ingredients and coat chicken. Marinate for at least 30 minutes.
- Heat oil in a large pan over medium-high heat. Sear chicken 3–4 minutes per side. Set aside.
- In the same pan, stir in coconut milk, spices, and seasoning. Add rinsed rice and mix well.
- Place chicken back into the pan. Bring to a low simmer, cover, and cook for 18–20 minutes.
- Add peas in the last 5 minutes. Let steam, then fluff rice and serve warm.
Notes
- Rinse rice well to prevent sticking.
- Marinate chicken overnight for deeper flavor.
- Garnish with cilantro, mint, or a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes