One Pan Tandoori Chicken with Spiced Coconut Rice
Dinner just got a whole lot more exciting with this One Pan Tandoori Chicken with Spiced Coconut Rice! This vibrant, flavor-packed dish is not only delicious but also incredibly easy to prepare, making it the perfect choice for busy weeknights or impressive weekend meals.
✨ What Makes This Recipe Special
The key to this recipe’s success lies in the perfect harmony of spices that create the signature tandoori flavor. The chicken is marinated in a yogurt-based sauce infused with aromatic spices like cumin, coriander, and garam masala, which results in a beautifully caramelized exterior and juicy, tender interior. Meanwhile, the coconut rice provides a delightful contrast with its fragrant, creamy texture.
What sets this recipe apart is its convenience – everything cooks together in a single pan, eliminating the need for multiple dishes and making cleanup a breeze. Plus, with make-ahead options and the ability to adapt it to various dietary needs, this dish is truly a versatile crowd-pleaser that will have your family and guests raving.
🍽️ Ingredients
• 1 cup plain Greek yogurt
• 2 tbsp tandoori masala spice blend
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp olive oil
• 1 cup basmati rice
• 1 cup unsweetened coconut milk
• 1 cup water
• 1 tsp salt
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 lime, cut into wedges (for serving)
The beauty of this One Pan Tandoori Chicken with Spiced Coconut Rice is that most ingredients are pantry or freezer staples. The combination of yogurt, spices, and coconut milk creates the Indian-inspired flavor profile that has made one-pan recipes perennially popular.
👨🍳 How to Make One Pan Tandoori Chicken with Spiced Coconut Rice
• Step 2: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
• Step 3: Stir in the basmati rice, coconut milk, and water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
• Step 4: Remove the pan from the heat and let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and serve the One Pan Tandoori Chicken with Spiced Coconut Rice garnished with fresh cilantro and lime wedges.
⏱️ Timing Overview
• Cooking time: 30 minutes
• Total time: 45 minutes
Compared to traditional Indian curries which can take up to an hour to prepare, this One Pan Tandoori Chicken with Spiced Coconut Rice saves you 25% of your cooking time while delivering similar flavors.
📊 Nutrition Facts
Per serving (based on 4 servings):
• Protein: 38g
• Carbohydrates: 44g
• Fat: 26g
• Fiber: 3g
• Sodium: 1,165mg
These one-pan tandoori chicken and coconut rice dishes provide approximately 75% of your daily protein requirements and 20% of your daily carbohydrate needs, making them not just delicious but nutritionally valuable as well.
💚 Healthy Swaps & Substitutions
• Lower-carb version: Substitute the basmati rice with cauliflower rice or serve the tandoori chicken over a bed of roasted vegetables.
• Dairy-free adaptation: Replace the Greek yogurt with a dairy-free yogurt alternative, such as unsweetened coconut or almond yogurt.
• Added protein: Mix in cooked chickpeas or lentils to boost the protein content.
• Boost vegetables: Sauté onions, bell peppers, or spinach with the chicken for extra nutrition and texture.
These modifications can reduce calories by up to 20% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the One Pan Tandoori Chicken with Spiced Coconut Rice.
🍽️ Serving Suggestions
• Pair the tandoori chicken and coconut rice with naan bread or whole-wheat pita for a heartier dish.
• Complement the main course with a side of cool, creamy cucumber raita or a tangy mango chutney.
• For a family-style presentation, serve the one-pan dish on a large platter garnished with fresh cilantro and lime wedges.
❗ Common Mistakes to Avoid
• Burning the spices: When adding the spices to the pan, be gentle and stir constantly to prevent them from burning, which can create a bitter, acrid flavor.
• Undercooking the rice: Make sure to simmer the rice for the full 15-20 minutes, or until it’s tender and the liquid is absorbed. Undercooked rice can be crunchy and unappetizing.
• Forgetting to let it rest: Allow the dish to sit, covered, for 5 minutes after cooking to allow the rice to finish steaming and the flavors to meld together.
• Skimping on the marinade: Proper marination is key to achieving the signature tandoori flavor, so don’t be tempted to cut the marinating time short.
🥡 Storage & Leftovers
These One Pan Tandoori Chicken with Spiced Coconut Rice dishes retain their quality remarkably well:
• Freezing unbaked: Prepare the chicken marinade and rice components separately. Place the marinated chicken in a freezer-safe bag or container and the uncooked rice in a separate bag. Freeze both for up to 3 months. When ready to cook, thaw in the refrigerator overnight and proceed with the recipe.
• Freezing baked: Allow the cooked dish to cool completely, then portion it into individual servings and wrap tightly in foil or place in freezer-safe containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F oven until heated through.
• Reheating: For best results, reheat the leftover tandoori chicken and coconut rice in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, stirring halfway, until warmed to your liking.
❓ FAQs
Can I make this recipe ahead of time?
Absolutely! The chicken can be marinated up to 24 hours in advance, and the uncooked rice can be frozen for up to 3 months. When ready to serve, simply thaw the components and proceed with the recipe as directed.
Can I substitute the chicken with another protein?
Yes, you can use this tandoori-inspired marinade with other proteins, such as shrimp, tofu, or even chickpeas. The cooking time may need to be adjusted accordingly.
Is this recipe gluten-free?
Yes, this One Pan Tandoori Chicken with Spiced Coconut Rice is naturally gluten-free, as long as you use a gluten-free tandoori masala spice blend. Just be sure to check the labels of any other ingredients to ensure they are also gluten-free.
What if I don’t have a skillet or Dutch oven that’s oven-safe?
If your skillet or pan is not oven-safe, you can simply transfer the ingredients to a baking dish after the initial stovetop cooking. Cover the dish and bake in the oven at 375°F for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
Can I add extra vegetables to this dish?
Absolutely! Feel free to sauté onions, bell peppers, spinach, or other vegetables along with the chicken for an extra nutritional boost. You may need to adjust the cooking time or liquid content to accommodate the additional ingredients.
🏁 Conclusion
These One Pan Tandoori Chicken with Spiced Coconut Rice dishes represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a weeknight family dinner or a special occasion meal, they’re sure to impress with their vibrant colors, tender chicken, and fragrant coconut rice.
With simple ingredients and straightforward preparation, this recipe demonstrates that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the cooking process. So why not give this delightful one-pan meal a try and experience the joy of a flavorful, hassle-free dinner that the whole family will love?
