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One Pan Tandoori Chicken with Spiced Coconut Rice: A Flavor Bomb You Bake All at Once

  • Author: Tyla
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

This is your weeknight dinner hero—juicy, deeply spiced tandoori-style chicken thighs roasted right on top of a bed of fluffy, fragrant coconut rice. As the chicken bakes, it releases all its flavorful juices straight into the rice below, turning it into a golden, aromatic masterpiece. No separate pots, no fussing with a stovetop. Everything cooks together in one pan, so you end up with bold, restaurant-level flavor and barely any cleanup. You get tender, charred chicken, rice that tastes like it was cooked in curry heaven, and a whole lot of happy.

Ingredients

Scale

For the tandoori chicken marinade:

  • 6 bone-in, skin-on chicken thighs

  • ¾ cup plain Greek yogurt

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1 tablespoon garam masala

  • 1 tablespoon paprika (regular or smoked)

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon turmeric

  • 1 teaspoon salt

  • ½ teaspoon ground ginger

  • 4 cloves garlic, minced

  • 1-inch piece fresh ginger, grated

For the spiced coconut rice:

  • 1 ½ cups basmati rice, rinsed until the water runs clear

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup water or chicken broth

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cinnamon stick

  • 3 cardamom pods

  • 2 whole cloves

  • ½ teaspoon salt

  • 1 tablespoon oil or ghee

Instructions

  1. Marinate the chicken: Combine all the marinade ingredients in a bowl or zip-top bag. Add the chicken thighs and coat well. Cover and refrigerate for at least 2 hours, ideally overnight.

  2. Preheat your oven to 400°F (200°C). Let the chicken come to room temp while you prep the rice.

  3. Sauté the aromatics: In a large oven-safe skillet or Dutch oven, heat the oil or ghee over medium heat. Add the onion and cook until soft, about 5 minutes. Add garlic and whole spices (cinnamon, cardamom, cloves) and cook for another minute.

  4. Add the rice: Stir in the rinsed basmati rice and toast it for 1–2 minutes. Then add the coconut milk, water (or broth), and salt. Bring to a gentle simmer.

  5. Nestle the chicken: Remove the marinated chicken from the fridge and shake off any excess marinade. Place the thighs skin-side up right on top of the rice mixture. Don’t press them in—just let them sit on top.

  6. Bake uncovered in the preheated oven for 35–40 minutes, or until the chicken is golden, the rice is tender, and all the liquid is absorbed. If the chicken isn’t crisp enough, broil it for the last 2–3 minutes.

  7. Rest it: Let the dish sit for 5–10 minutes before serving. The rice will finish absorbing any remaining steam. Remove whole spices before serving if you’d like.

Notes

  • Swap chicken thighs for drumsticks or boneless thighs (reduce cook time slightly).

  • Use jasmine rice if you don’t have basmati—just rinse it well and adjust water as needed.

  • Add frozen peas, chickpeas, or baby spinach to the rice before baking for an extra veg boost.

  • Not into coconut? Sub half the coconut milk with more broth and add a touch of cream at the end for richness.

  • Want it spicy? Add cayenne or chili powder to the marinade.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

Nutrition

  • Calories: ~580 kcal per serving
  • Fat: ~35g
  • Carbohydrates: ~38g
  • Protein: ~32g

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Find it online: https://tylarecipes.com/one-pan-tandoori-chicken-with-spiced-coconut-rice-a-flavor-bomb-you-bake-all-at-once/