this one-pan meal inspired by tandoori chicken is made right on the stovetop

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One Pan Tandoori Chicken with Spiced Coconut Rice

Ingredients:


For the marinade:
• 1½ pounds boneless, skinless chicken thighs
• ¾ cup nonfat plain Greek yogurt
• Juice of 1 small lemon
• 3 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• ½ tablespoon garam masala
• ¾ teaspoon salt
• Freshly ground black pepper, to taste

For the dish:
• 1 tablespoon olive oil or coconut oil
• 1 (15-ounce) can lite coconut milk
• ½ teaspoon red pepper flakes
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ⅛ teaspoon ground coriander
• ½ teaspoon salt
• Freshly ground black pepper, to taste
• 1 cup uncooked white basmati rice
• ¾ cup frozen green peas
• Fresh cilantro, chopped (for garnish)

Directions:

  1. In a large bowl, combine the chicken thighs with yogurt, lemon juice, garlic, ginger, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, salt, and black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 1 hour, or up to 8 hours
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and add it to the skillet. Sear the chicken for 2–3 minutes on each side until browned. Remove the chicken from the skillet and set aside
  3. In the same skillet, add the coconut milk, red pepper flakes, turmeric, cumin, coriander, salt, and black pepper. Stir to combine
  4. Add the uncooked basmati rice to the skillet, stirring to coat it in the spiced coconut milk. Bring the mixture to a gentle boil
  5. Reduce the heat to low, cover the skillet, and simmer for 15 minutes
  6. After 15 minutes, remove the lid and gently stir in the frozen green peas. Nestle the seared chicken thighs into the rice. Cover again and cook for an additional 15–20 minutes, or until the rice is tender and the chicken is cooked through
  7. Remove from heat and let the dish rest, covered, for 5 minutes. Garnish with chopped fresh cilantro before serving
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(Prep Time: 1 hour | Cooking Time: 35 mins | Total Time: 1 hour 35 mins | Kcal: 550 kcal | Servings: 4)

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