One-pan Tandoori Chicken and Rice recipe
Take a look at this stress-free recipe for juicy, tandoori-spiced chicken + golden, fluffy rice – it's one-pan magic!
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Cooking tools:
- Food processor
- Saute pan
- Mixing bowl
- Stove
- Plate
- Tongs
- Fork
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
- Kettle
- Kitchen timer
- Spatula
- Spoon
- Refrigerator
- Freezer
Ingredients
- 1 tbsp sweet paprika
- 1 tbsp garam masala
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 125 g plain yoghurt
- 2 tbsp tomato paste
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 1 tbsp fresh lemon juice
- 1½ tsp sea salt flakes
- 800 g boneless, skinless chicken thighs
- 2 tbsp olive oil
- 400 g basmati rice, washed and drained ((see note 1))
- 750 ml chicken stock
- 1 tsp ground turmeric
- ½ tsp sea salt flakes
- 250 g plain Greek yoghurt
- ¼ bunch mint, leaves picked
- ¼ bunch coriander (cilantro), leaves picked
- 1 small red onion, finely sliced
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