One Pan Tandoori Chicken with Spiced Coconut Rice 

This One Pan Tandoori Chicken with Spiced Coconut Rice combines the vibrant flavors of tandoori chicken with the creamy, savory goodness of coconut rice, all cooked in one pan. The chicken is marinated in Greek yogurt and a blend of aromatic spices like cumin, coriander, turmeric, and cayenne pepper, which makes it tender and flavorful. The rice is infused with coconut milk and warming spices, creating a perfect base for the juicy chicken. This dish is ideal for a weeknight dinner or meal prep, providing a satisfying meal with minimal cleanup.

Ingredients:

• For the Chicken Marinade:

  • 1 ½ pounds boneless, skinless chicken thighs

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon ground turmeric

  • 1 teaspoon cayenne pepper

  • ½ tablespoon garam masala

  • ¾ cup nonfat plain Greek yogurt

  • Juice of 1 small lemon

  • 3 garlic cloves, minced

  • 1 tablespoon freshly grated ginger

  • ¾ teaspoon salt

  • Freshly ground black pepper

• For the Dish:

  • 1 tablespoon olive oil or coconut oil

  • 1 (15 ounce) can lite coconut milk

  • ½ teaspoon red pepper flakes

  • ½ teaspoon turmeric

  • ½ teaspoon cumin

  • ⅛ teaspoon coriander

  • ½ teaspoon salt

  • Freshly ground black pepper

  • 1 cup uncooked basmati white rice

  • ¾ cup frozen green peas

Directions:

1. Marinate the Chicken: In a large bowl, combine the chicken with the marinade ingredients. Mix well and cover. Marinate for at least 1 hour or up to 8 hours in the refrigerator.

2. Brown the Chicken: Heat the olive oil or coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until browned. Remove from the pan and set aside.

3. Make the Coconut Rice: In the same skillet, add the coconut milk, red pepper flakes, turmeric, cumin, coriander, salt, and pepper. Bring to a simmer. Add the rice and peas, ensuring the rice is evenly distributed.

4. Cook the Chicken with Rice: Place the browned chicken back into the pan on top of the rice. Reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the rice is cooked and the chicken reaches an internal temperature of 165°F.

5. Serve: Garnish with fresh cilantro and serve with extra yogurt if desired.

Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 35 minutes
Kcal: 528 kcal
Carbohydrates: 45.1g
Protein: 42.5g
Fat: 18.4g
Saturated Fat: 7.7g
Fiber: 3.3g
Sugar: 5.4g