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4.75 from 4 votes

One Pot Tandoori Chicken and Rice

A flavour packed one pot dish made with no fuss
Prep Time20 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: chicken and rice recipes, easy chicken recipes, one-pot dish, tandoori chicken and rice
Servings: 4

Ingredients

Tandoori Chicken Marinade

  • 850 grams chicken thighs and drumsticks
  • 1/2 cup plain yogurt
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon kashmiri chilli powder
  • 1&1/2 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 2 blades mace see note 2
  • 2 teaspoon dried fenugreek leaves
  • 1 teaspoon salt
  • juice of half a lemon

Rice

  • 1&1/4 cup basmati rice
  • 1 small onion sliced
  • 1 small green pepper chopped into small cubes
  • 3 tablespoon vegetable oil
  • 2 tablespoon butter
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon tomato paste
  • 1 teaspoon hot curry powder see note 3
  • 1 teaspoon spice for rice see note 4
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 2 cups chicken stock
  • salt
  • pepper

Instructions

  • Marinate the chicken with all of the listed ingredients. Refrigerate overnight
  • Add two tablespoons of oil in a large pot and sear the chicken on both sides, about 5 minutes
  • Remove the chicken and set aside. In the same pan add 1 tablespoon butter. If the pan has burnt bits remove that first
  • Add the onion and pepper and fry until onion is slightly brown
  • Add the ginger garlic paste and fry for a minute. Add the, green chilli paste, curry powder, spice for rice, coriander and cumin. Fry for a minute, add a few drops water if required
  • Rinse the rice a few times and add it to the pot. Toast the rice for a minute.
  • Add the chicken stock. Bring to a boil. Place the chicken on top
  • Cover and cook in the oven at 180 degrees celsius for 45 minutes or until the rice is cooked
  • Melt one tablespoon butter and brush the chicken. Serve hot with a squeeze of lemon and some mint chutney

Notes

  1. I don't recommend chicken breasts for this dish as it will dry out. I used 4 chicken thighs and 4 drumsticks. Either of these can also work on it's own.
  2. I toasted the mace in a pan and crushed it and added to the marinade. If you don't have this ingredient you can leave it out. It won't make much of a difference.
  3. The curry powder I used was one from Woolworths. You can use any hot curry powder you have at hand.
  4. The spice for rice is the Robertsons brand. This too you can totally leave out. It does add to the flavour but not absolutely necessary. You can add 1/2 teaspoon of turmeric instead for some added colour
  5. Please adjust the amount of liquid and the cooking time, based on the rice you are using in this dish. Some basmati rice does get mushy quite quickly so maybe reduce the stock by 1/2 cup and add as you need. The brand of Basmati rice i use is either the Maharani rice in the yellow fabric bag or the India Gate Golden Sella Rice. Both these brands are almost the same and it never gets mushy.