This dish is a delightful choice for dinner, but it shines even more with the right companions. Consider serving it with a refreshing cucumber salad dressed in yogurt and mint. The coolness will balance the spiced chicken beautifully.
You might also want to include a simple mango chutney on the side. The sweetness will complement the savory notes of the tandoori perfectly.
If you feel adventurous, a side of naan bread can help scoop up every delicious morsel. This isn’t just a meal; it’s an experience that immerses you in vibrant flavors.
Now, let’s chat about this recipe: One Pan Tandoori Chicken Spiced Coconut Rice. Picture this: your kitchen filled with rich scents of spices, while a one-pan wonder simmers away. It’s practical, flavorful, and healthy.
What’s not to love?
As a registered dietitian and food enthusiast, I’m always on the lookout for meals that fit into a busy lifestyle. This recipe shines because it combines healthiness with ease. And guess what? It’s also incredibly easy to clean up—less time at the sink means more time at the dinner table!
Personal Connection with the Ingredients
Let me walk you through the star players in this dish. The tandoori chicken’s marinade kicks things off, featuring Greek yogurt, which lends a creamy texture and pairs perfectly with the spices.
I add ginger and garlic for that rich, aromatic foundation, while the garam masala and turmeric bring warm, cozy flavors. You could say this marinade has my heart.
Moving on to the spiced coconut rice—this is where the dish gets truly interesting. The basmati rice, with its fluffy and subtly nutty flavor, is elevated with coconut milk. It’s creamy without being heavy, and it picks up the subtle warmth from the spices.
Toss in some sweet peas for a pop of color and nutrition, and you’ve got a meal that’s vibrant in both flavor and appearance. My heart sings for the way the elements come together!
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Ingredients List
For the marinade:
¾ cup plain nonfat Greek-style yogurt
1 tablespoon freshly grated ginger root
½ tablespoon aromatic garam masala
1 teaspoon cayenne chili powder
¾ teaspoon fine sea salt
1 teaspoon yellow turmeric powder
3 garlic cloves, finely minced
1 teaspoon sweet paprika
Freshly cracked black pepper, to taste
1 teaspoon ground cumin spice
½ teaspoon smoked paprika
Juice of one small lemon
1 teaspoon ground coriander seed
1 ½ pounds skinless, boneless chicken thighs, trimmed
For the dish:
1 cup uncooked basmati rice (white)
1 tablespoon of either olive oil or virgin coconut oil
½ teaspoon ground cumin
¾ cup frozen sweet green peas
½ teaspoon salt
1 can of light coconut milk
½ teaspoon crushed red chili flakes
1 teaspoon honey or maple syrup
⅛ teaspoon coriander powder
Freshly ground black pepper, to taste
How to Make One Pan Tandoori Chicken Spiced Coconut Rice
Step 1: Prepare the Marinade
Start by mixing your marinade. In a bowl, combine Greek yogurt, freshly grated ginger, garam masala, cayenne, sea salt, turmeric, garlic, sweet paprika, black pepper, ground cumin, smoked paprika, lemon juice, and ground coriander. It’s a symphony of flavors!
Step 2: Marinate the Chicken
Take the chicken thighs and coat them in the marinade. Make sure each piece is fully enveloped.
Allow this to marinate for at least 30 minutes, or if you want to plan ahead, refrigerate it overnight. This helps the flavors to deepen and really makes the chicken shine!
Step 3: Sear the Chicken
In a large pan, heat the olive oil or coconut oil over medium-high heat. Once hot, place the marinated chicken thighs in the pan.
Sear them for about 4 to 5 minutes on each side until they develop a beautiful color. You’re looking for that golden, slightly charred look—that’s the flavor magic happening!
Step 4: Add the Rice
Now it’s time for the rice. Once the chicken is seared, remove it from the pan temporarily. In the same pan, add the uncooked basmati rice and ground cumin.
Stir it for a minute, allowing it to toast lightly in the leftover oils and spices. Then, pour in the coconut milk and season it with salt. The smell will begin to transport you to far-off lands!
Step 5: Combine Chicken and Cook
Nestle the chicken back into the pan with the rice. Pour in about 1 cup of water, sprinkle in the crushed red chili flakes, and add the peas.
Bring the mixture to a gentle boil. Once bubbling, reduce the heat, cover the pan, and let everything simmer for about 20 minutes. Make sure it simmers away like a cozy flame comforting you on a brisk evening.
Step 6: Check for Doneness
After the 20 minutes are up, lift the lid and check if the rice is fluffy and the chicken cooked through. If it needs a touch more time, let it simmer a few more minutes. Trust me, the anticipation is worth it!
Step 7: Finish and Serve
Once everything is cooked, drizzle honey or maple syrup over the top along with a sprinkle of freshly ground black pepper. Serve the dish warm, garnished with cilantro or green onions, if you desire. Get ready to dig into not just a meal but a celebration of flavors!
Recipe Notes
Each ingredient plays a pivotal role. The Greek yogurt acts as a tenderizer, providing moisture to the chicken. The garam masala adds a depth that elevates this from a simple chicken dish to something remarkable. Turmeric offers a healthful boost along with its color, while coconut milk brings creaminess and a subtle sweetness that ties everything together.
The frozen peas aren’t just for color—they add a sweet crunch that complements the dish’s spiciness. Meanwhile, the honey or maple syrup at the end ties it all up with a sweet finish to balance out the spices. Don’t skip it!
Recipe Variations
This dish can be modified according to tastes and pantry essentials. If you prefer a different protein, try using shrimp or tofu instead of chicken.
Want to amp up the veggies? Add bell peppers, carrots, or spinach during the rice-cooking step.
If your taste buds favor heat, double the cayenne or add some fresh chili slices. You can also swap basmati rice for jasmine rice for a different texture.
Nutrition Facts
One Pan Tandoori Chicken Spiced Coconut Rice Recipe Nutrition Facts
Equipment
- Pan
Ingredients
For the marinade:
- ¾ cup plain nonfat Greek-style yogurt
- 1 tablespoon freshly grated ginger root
- ½ tablespoon aromatic garam masala
- 1 teaspoon cayenne chili powder
- ¾ teaspoon fine sea salt
- 1 teaspoon yellow turmeric powder
- 3 garlic cloves finely minced
- 1 teaspoon sweet paprika
- Freshly cracked black pepper to taste
- 1 teaspoon ground cumin spice
- ½ teaspoon smoked paprika
- Juice of one small lemon
- 1 teaspoon ground coriander seed
- 1 ½ pounds skinless boneless chicken thighs, trimmed
For the dish:
- 1 cup uncooked basmati rice white
- 1 tablespoon of either olive oil or virgin coconut oil
- ½ teaspoon ground cumin
- ¾ cup frozen sweet green peas
- ½ teaspoon salt
- 1 can of light coconut milk
- ½ teaspoon crushed red chili flakes
- 1 teaspoon honey or maple syrup
- ⅛ teaspoon coriander powder
- Freshly ground black pepper to taste
Instructions
Step 1: Prepare the Marinade
- Start by mixing your marinade. In a bowl, combine Greek yogurt, freshly grated ginger, garam masala, cayenne, sea salt, turmeric, garlic, sweet paprika, black pepper, ground cumin, smoked paprika, lemon juice, and ground coriander. It’s a symphony of flavors!
Step 2: Marinate the Chicken
- Take the chicken thighs and coat them in the marinade. Make sure each piece is fully enveloped.
- Allow this to marinate for at least 30 minutes, or if you want to plan ahead, refrigerate it overnight. This helps the flavors to deepen and really makes the chicken shine!
Step 3: Sear the Chicken
- In a large pan, heat the olive oil or coconut oil over medium-high heat. Once hot, place the marinated chicken thighs in the pan.
- Sear them for about 4 to 5 minutes on each side until they develop a beautiful color. You’re looking for that golden, slightly charred look—that’s the flavor magic happening!
Step 4: Add the Rice
- Now it’s time for the rice. Once the chicken is seared, remove it from the pan temporarily. In the same pan, add the uncooked basmati rice and ground cumin.
- Stir it for a minute, allowing it to toast lightly in the leftover oils and spices. Then, pour in the coconut milk and season it with salt. The smell will begin to transport you to far-off lands!
Step 5: Combine Chicken and Cook
- Nestle the chicken back into the pan with the rice. Pour in about 1 cup of water, sprinkle in the crushed red chili flakes, and add the peas.
- Bring the mixture to a gentle boil. Once bubbling, reduce the heat, cover the pan, and let everything simmer for about 20 minutes. Make sure it simmers away like a cozy flame comforting you on a brisk evening.
Step 6: Check for Doneness
- After the 20 minutes are up, lift the lid and check if the rice is fluffy and the chicken cooked through. If it needs a touch more time, let it simmer a few more minutes. Trust me, the anticipation is worth it!
Step 7: Finish and Serve
- Once everything is cooked, drizzle honey or maple syrup over the top along with a sprinkle of freshly ground black pepper. Serve the dish warm, garnished with cilantro or green onions, if you desire. Get ready to dig into not just a meal but a celebration of flavors!
Notes
Nutrition
Frequently Asked Questions
1. Can I use other cuts of chicken?
Absolutely! While I prefer thighs for their tenderness, you can also use chicken breasts or drumsticks. Just adjust the cooking times accordingly.
2. What if I don’t have Greek yogurt?
You can substitute with plain yogurt, though Greek yogurt does a better job of tenderizing. If you’re dairy-free, try coconut yogurt as an alternative.
3. Can I make this dish in advance?
Yes! You can marinate the chicken ahead of time and store it in the fridge overnight. The cooked dish can also be refrigerated for up to 3 days.
4. How spicy is this dish?
The cayenne and red chili flakes give it a nice kick, but you can easily adjust the spice levels to your preference. Just reduce the amounts or skip them altogether.
5. What can I serve with this dish?
Pair it with a fresh cucumber salad, mango chutney, or a side of naan bread to scoop up the delicious rice.
6. Can this dish be frozen?
Yes! After cooling, you can freeze leftovers in airtight containers. Reheat in the microwave or on the stovetop, adding a splash of water if needed.
Conclusion
One Pan Tandoori Chicken Spiced Coconut Rice is much more than just a meal. It’s a warm hug on a plate, bringing comfort and spice to your table in one simple pan. The vibrant flavors and easy preparation make it a go-to for busy weeknights or cozy gatherings alike.
Plus, with wholesome ingredients, it ticks the boxes for health-conscious eaters.
As you make each bite, let the flavors transport you to a place where good food and good company create the best memories. So, gather your ingredients and let’s get cooking! Your dinner guests will be singing your praises.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more