One Pan Tandoori Chicken Coconut

One Pan Tandoori Chicken with Spiced Coconut Rice is a showstopper for those nights when you crave something aromatic and comforting but want minimal cleanup. Marinated chicken roasts to juicy perfection atop a bed of golden, coconut-laced rice so the flavors mingle while everything bakes hands off.

I first tried baking marinated chicken on a bed of rice and was amazed at how the drippings flavored the rice underneath. Now this is a go to when I want fuss free comfort food.

Ingredients

• Bone in skin on chicken thighs: keep the meat moist and give rich flavor I look for high quality free range chicken if available
• Plain yogurt: makes the chicken tender and helps the marinade cling Choose full fat for best results
• Lemon juice: brightens the flavors Fresh squeezed gives you the most zip
• Tandoori masala: delivers iconic Indian smokiness and color Check your spice shop for the freshest blend
• Paprika: adds extra color and a little peppery warmth
• Ground cumin: gives earthy undertones
• Ground coriander: balances with a touch of citrus
• Turmeric: gives beautiful color and subtle bitterness
• Garlic cloves: minced for punchy aroma and taste
• Fresh ginger: grated for warmth and zing
• Basmati rice: rinsed for fluffy grains Always go for long grain authentic basmati for fragrance
• Oil or ghee: for sautéing Ghee lends nutty richness
• Small onion: finely chopped to infuse the rice with flavor Choose sweet yellow onions
• Cinnamon: a little touch for deep warmth
• Coconut milk: makes the rice creamy Go for unsweetened full fat cans
• Water: thins the coconut milk so the rice steams properly
• Salt: enhances all the spices
• Fresh cilantro and lime wedges: for garnish These wake up the final dish

Step-by-Step Instructions

Prepare the Marinade:

In a bowl combine yogurt lemon juice tandoori masala paprika cumin coriander turmeric garlic and ginger Mix well to make a smooth marinade

Marinate the Chicken:

Add chicken thighs to the bowl and use your hands to coat them thoroughly Let the chicken soak up flavors for at least one hour or up to overnight in the refrigerator

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit so it is ready when you assemble everything

Sauté the Aromatics:

In a large ovenproof skillet heat oil or ghee over medium heat Add chopped onion and let it cook slowly for about five minutes stirring occasionally until soft and translucent

Toast Rice and Spices:

Add cinnamon and rinsed basmati rice to the cooked onions Stir and cook for one to two minutes letting the rice toast lightly This helps develop a nuttier flavor in the final dish

Combine Rice Base:

Pour in coconut milk water and salt Stir everything together making sure nothing sticks to the bottom of the pan

Layer the Chicken:

Arrange the marinated chicken thighs skin side up directly on top of the rice mixture The juices will drip down and season your rice as everything bakes

Bake Covered:

Cover your pan tightly with foil or a lid Place it in the oven for thirty minutes to let everything steam and cook through

Finish Uncovered:

After thirty minutes remove the cover Continue baking for fifteen to twenty minutes more until the chicken is golden and cooked through and the rice is tender

Rest and Garnish:

Let your pan sit for about five minutes before serving Top with lots of fresh cilantro and offer lime wedges for squeezing

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I am always amazed at how the hint of cinnamon elevates the whole pan There is something about a whiff of cinnamon mingling with coconut and cumin that takes me straight back to my grandmother’s kitchen When we eat this together everyone fights over the crispy golden skin

Storage Tips

Leftovers store beautifully in an airtight container in the refrigerator for up to three days I usually reheat individual portions in the microwave with a splash of water to keep the rice soft The flavors develop overnight so do not hesitate to make this ahead

Ingredient Substitutions

Boneless chicken thighs work well if you need faster cooking time or do not want to deal with bones You can use brown rice but add an extra half cup of water and increase baking time Peas or baby spinach stirred into the rice before baking add nutrition and a pop of color

Serving Suggestions

This is a complete meal on its own but you can add sliced cucumbers or a simple tomato salad on the side Cooling raita or plain yogurt balances the warming spices Naan or roti on the side lets you scoop up every bit of fragrant rice

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Cultural Context

Tandoori chicken traces its roots to North India where meat is traditionally marinated in yogurt and spices then cooked over high heat in a clay oven The oven’s intense heat gives the chicken its charred edges and signature flavor Baking this dish at home brings those same aromas but with a practical weeknight friendly method

Frequently Asked Questions About the Recipe

→ How long should I marinate the chicken?

Marinate the chicken for at least 1 hour, but overnight refrigeration gives an even richer flavor.

→ Can I use boneless chicken thighs?

Yes, boneless thighs cook faster—just reduce baking time and check for doneness so they stay juicy.

→ What rice works best in this dish?

Basmati rice is ideal for its fragrance and fluffy texture, but long-grain white rice can substitute if needed.

→ Is this dish gluten-free?

Yes, as prepared with the listed ingredients, it is naturally gluten-free and suitable for gluten-sensitive diets.

→ How can I add more vegetables?

Stir peas or baby spinach into the rice before baking for added color and nutrition without extra steps.

→ What garnishes complement the flavors?

Fresh cilantro and lime wedges brighten the dish and enhance its savory, spiced profile beautifully.