One Pot Tandoori Chicken and Rice
When it’s a lazy day out comes those one pot recipes. This One Pot Tandoori Chicken and Rice turned out so delicious and it’s super easy to make.
It’s such a pleasure when you have to cook and have barely any dishes to wash. Which is by the way my pet peeve.
My family loved this dish, so this recipe is definitely a keeper.
I know a lot of people use the prepared tandoori spice you get in boxes or the one from the spice stores. To be honest I don’t think I have ever tried those.
The reason I also don’t by the marinades and the pre-mixes is because I normally use them once and I forget about them. When I do suddenly remember, it has expired and I have to throw them out.
That’s one of the reasons you will find most of my recipes calls for individual spices.
Ingredients Required for this dish
You will require a few different spices, all listed in the recipe ingredients. Some plain yogurt, greek or any plain yogurt will work.
I love the addition of the dried fenugreek or methi leaves, it gives most chicken dishes a unique flavour. I always have some in my cupboard.
For this dish I have used Basmati Rice but any long grain rice should work. Some Basmati rice also cooks quicker than others so please use your discretion in terms of cooking time.
Cooking the dish
The chicken is marinated and it does make a difference if you allow it to marinate overnight.
If not an hour of marinating time can still work.
The chicken is then seared in the pot until it’s nicely browned. However, you can also pop the chicken onto a baking tray and brown it in the oven, using the grill function for about 10-15 minutes.
This chicken dish is best served with a squeeze of lemon and some mint yogurt or mint chutney
I hope you enjoy this chicken as much as we did. Please drop a comment and a rating if you do try it. I always love hearing from you.
More Recipes to try:
One Pot Peri Peri Chicken and Rice
One Pot Paprika Lemon Chicken with Orzo
One-Pot Spicy Rice and Chicken
One Pot Tandoori Chicken and Rice
Ingredients
Tandoori Chicken Marinade
- 850 grams chicken thighs and drumsticks
- 1/2 cup plain yogurt
- 1 tablespoon ginger and garlic paste
- 1 tablespoon kashmiri chilli powder
- 1&1/2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 2 blades mace see note 2
- 2 teaspoon dried fenugreek leaves
- 1 teaspoon salt
- juice of half a lemon
Rice
- 1&1/4 cup basmati rice
- 1 small onion sliced
- 1 small green pepper chopped into small cubes
- 3 tablespoon vegetable oil
- 2 tablespoon butter
- 1 teaspoon ginger garlic paste
- 1 tablespoon tomato paste
- 1 teaspoon hot curry powder see note 3
- 1 teaspoon spice for rice see note 4
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 2 cups chicken stock
- salt
- pepper
Instructions
- Marinate the chicken with all of the listed ingredients. Refrigerate overnight
- Add two tablespoons of oil in a large pot and sear the chicken on both sides, about 5 minutes
- Remove the chicken and set aside. In the same pan add 1 tablespoon butter. If the pan has burnt bits remove that first
- Add the onion and pepper and fry until onion is slightly brown
- Add the ginger garlic paste and fry for a minute. Add the, green chilli paste, curry powder, spice for rice, coriander and cumin. Fry for a minute, add a few drops water if required
- Rinse the rice a few times and add it to the pot. Toast the rice for a minute.
- Add the chicken stock. Bring to a boil. Place the chicken on top
- Cover and cook in the oven at 180 degrees celsius for 45 minutes or until the rice is cooked
- Melt one tablespoon butter and brush the chicken. Serve hot with a squeeze of lemon and some mint chutney
Notes
- I don't recommend chicken breasts for this dish as it will dry out. I used 4 chicken thighs and 4 drumsticks. Either of these can also work on it's own.
- I toasted the mace in a pan and crushed it and added to the marinade. If you don't have this ingredient you can leave it out. It won't make much of a difference.
- The curry powder I used was one from Woolworths. You can use any hot curry powder you have at hand.
- The spice for rice is the Robertsons brand. This too you can totally leave out. It does add to the flavour but not absolutely necessary. You can add 1/2 teaspoon of turmeric instead for some added colour
- Please adjust the amount of liquid and the cooking time, based on the rice you are using in this dish. Some basmati rice does get mushy quite quickly so maybe reduce the stock by 1/2 cup and add as you need. The brand of Basmati rice i use is either the Maharani rice in the yellow fabric bag or the India Gate Golden Sella Rice. Both these brands are almost the same and it never gets mushy.
Dearest Lorraine, Absolutely delicious and yummy recipe, so easy n convenient, combination of spices as you mentioned adds a beautiful aroma n taste..
If ever you have a moment, a, please share a garam masala recipe. I have made but not happy with flavour…