One Pan Tandoori Chicken Coconut (Print-Friendly Version)
Juicy marinated chicken and spiced coconut rice come together in one pan for a flavorful, easy dinner.
# Ingredients:
→ For the chicken marinade
01 -
4 bone-in, skin-on chicken thighs
02 -
120 ml plain yogurt
03 -
15 ml lemon juice
04 -
15 g tandoori masala
05 -
5 g paprika
06 -
5 g ground cumin
07 -
5 g ground coriander
08 -
2.5 g ground turmeric
09 -
2 cloves garlic, minced
10 -
5 g fresh ginger, grated
→ For the coconut rice
11 -
200 g basmati rice, rinsed
12 -
15 ml oil or ghee
13 -
1 small onion, finely chopped
14 -
0.5 g ground cinnamon
15 -
400 ml coconut milk
16 -
120 ml water
17 -
Salt to taste
→ For garnish
18 -
Fresh cilantro, chopped
19 -
Lime wedges
# Steps:
01 -
In a mixing bowl, combine yogurt, lemon juice, tandoori masala, paprika, cumin, coriander, turmeric, garlic, and ginger. Mix well until smooth.
02 -
Add chicken thighs to the bowl and coat evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
03 -
Set the oven to 190°C and allow it to fully preheat.
04 -
Heat oil or ghee in a large ovenproof skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in cinnamon and basmati rice. Cook for 1–2 minutes, stirring, to lightly toast the rice.
05 -
Pour in coconut milk, water, and a pinch of salt. Stir gently to blend. Arrange marinated chicken thighs skin-side up on top of the rice mixture.
06 -
Cover the skillet securely with foil or a fitted lid. Transfer to the oven and bake for 30 minutes.
07 -
Remove the cover and return to the oven. Bake an additional 15–20 minutes, until the chicken is cooked through and golden, and the rice is tender and has absorbed the liquid.
08 -
Allow the pan to rest for 5 minutes before garnishing with fresh cilantro and serving with lime wedges.
# Notes & Tips:
01 -
Longer marinating, preferably overnight, deeply enhances flavour.
02 -
Substitute boneless thighs for reduced cooking time if desired.
03 -
Add peas or baby spinach to the rice for added vegetables.