If you are feeling lazy or you are too tired on a week night, and you want dinner in under 30 minutes, try out this one pot tandoori chicken and rice. It has all the flavours of the tandoori chicken and comes along with rice for a quick meal.
The boneless chicken thighs are marinated in yogurt, spices and lemon juice and then cooked in a pan. In the same pan rice is cooked and then the chicken and rice are steamed to perfection. If you have marinated the chicken earlier, this comes together even more quicker. The taste is 10/10 and your whole family will love you for making this one pot tandoori chicken and rice.
INGREDIENTS YOU WILL NEED:
CHICKEN MARINADE:
- Boneless chicken Thighs 750g
- 1/4 cup yogurt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- salt to taste
- 3/4 tsp red chilli powder
- 1 tsp tandoori masala
- 2 tsp lemon juice
- 1 tsp ginger garlic powder
- 1 tsp kasuri methi
- 1 tsp oil
- 4 tbsp oil for shallow frying
RICE:
- 2.5 cups washed basmati rice
- 4.5 to 5 cups of water
- salt
- 1 sliced onion
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1 tsp tandoori masala
- 2 chopped jalapeños ( optional)
- chopped coriander leaves ( for garnish)
MARINATING THE CHICKEN
I like to use boneless chicken thighs because they are more juicy than the breast. Cut the chicken thighs into large pieces, we don’t want bite size pieces for this recipe. Then in a bowl add yogurt and all of the spices( coriander powder, cumin powder, salt, turmeric, red chilli powder and tandoori masala). Add ginger garlic paste, lemon juice, kasuri methi, oil and mix well. The tandoori chicken marinade is ready. Now add the washed and cleaned chicken thighs into the marinade and mix well. If you have time marinate the chicken for 30 minutes otherwise 10 to 15 minutes should be enough.
In a pan heat 4 tbsp oil, add the marinated chicken and shallow fry for 8 minutes on each side. Once the chicken is tender, remove it out of the pan and set that aside.
COOKING THE RICE
In the same pan, heat 2 more tbsp oil. Add sliced onions and some chopped jalapeños. Sauté the onions until they are translucent. Add ginger and garlic paste and sauté for a couple of more minutes. Add all of the spices( coriander powder, cumin powder, turmeric powder, salt and tandoori masala) and roast the spices in a low flame for a couple of minutes. Then add washed basmati rice, toast the rice for a couple of minutes. This helps the rice to absorb all the flavours of the spices. Add water and cook the rice until all the water is absorbed. Add back the chicken, at this point you can place a piece of charcoal and smoke it, before closing the lid and letting the rice steam. Steam the rice for a good 20 minutes and the one pot tandoori chicken and rice is all set to enjoy!
SERVING ONE POT TANDOORI CHICKEN AND RICE
You can serve the tandoori chicken and rice just as it is, it simply tastes delicious. You can also pair it with some salad and sauce of your choice. I like to pair it with raita and some sliced cucumbers.
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ONE POT TANDOORI CHICKEN AND RICE
Ingredients
CHICKEN MARINADE
- Boneless chicken Thighs 750g
- 1/4 cup yogurt
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- salt to taste
- 3/4 tsp red chilli powder
- 1 tsp tandoori masala
- 2 tsp lemon juice
- 1 tsp ginger garlic powder
- 1 tsp kasuri methi
- 1 tsp oil
- 4 tbsp oil for shallow frying
FOR RICE
- 2.5 cups washed basmati rice
- 4.5 to 5 cups of water
- salt
- 1 sliced onion
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric
- 1 tsp tandoori masala
- 2 chopped jalapeños optional
- chopped coriander leaves for garnish
Instructions
- Marinate large boneless chicken thighs with coriander powder, cumin powder, salt, red chilli powder, turmeric, tandoori masala, ginger garlic paste,yogurt, lemon juice and kasuri methi for 15 to 20 minutes.
- In a large pan, heat oil and shallow fry the marinated chicken on both sides, each side for 5 to 8 minutes. Once the chicken is done, remove it out of the pan and keep it aside.
- In the same pan, sauté onions and jalapeños. Add ginger garlic paste and sauté for 2 minutes.
- Add all the spice( coriander powder, cumin powder, salt, tandoori masala, turmeric powder) and roast the spices on low flame for a minute.
- Add washed basmati rice and toast it for 1 to 2 minutes.
- Add water, give it a good mix and cook the rice until all the water is absorbed.
- Add back the cooked chicken on top and steam the rice for 15 to 20 minutes on a low flame( before closing the lid to steam, you can also place a piece of charcoal in a aluminium foil and smoke it to get the charcoal flavour).
- Garnish with some chopped coriander leaves, serve hot with some salad and raita( or any sauce of your choice).
