One Pot Tandoori Chicken and Rice
Description
This one pot tandoori chicken and rice is a quick, high-protein fakeaway packed with bold Indian-inspired flavour. Tender chicken, fluffy rice, peppers and aromatic spices are all cooked together in one pan with tomatoes and stock for an easy and satisfying dinner. Finished with creamy yogurt and fresh coriander, this healthy chicken rice recipe is perfect for busy weeknights, meal prep or family dinners.
Ingredients
Main Ingredients
- 800 g chicken breast diced
- 250 g rice dry weight
- 400 g chopped tomatoes 1 can
- 500 ml chicken stock
Aromatics
- 2 small onions sliced
- 3 cloves garlic crushed
- 2 chillies finely sliced, optional
Spices and Finishing
- 1 ½ bell peppers sliced
- 3 tsp tandoori spice
- 3 tsp garam masala
- 2 tbsp natural yogurt
- 2 tbsp fresh coriander chopped
- 1 tbsp olive oil or cooking spray
Instructions
Cook the Chicken Base
- Heat olive oil or cooking spray in a large deep frying pan over medium heat.
- Add the sliced onions, garlic and chillies. Cook for 3–4 minutes until softened.
- Add the diced chicken, tandoori spice and garam masala. Stir well and cook for 3–4 minutes until the chicken is lightly browned.
Add the Rice and Liquid
- Add the sliced peppers, chopped tomatoes, chicken stock and dry rice to the pan.
- Stir everything together until evenly combined and bring to a boil.
Simmer the Rice
- Reduce the heat to a gentle simmer and cover the pan tightly with a lid or foil.
- Cook for 15–20 minutes, stirring every 5 minutes to prevent sticking, until the rice is tender and the liquid is absorbed.
Finish and Serve
- Remove the pan from the heat and stir in the natural yogurt.
- Top with fresh coriander and serve immediately.
Notes
- Use a wide deep pan so the rice cooks evenly.
- Keep the pan tightly covered while simmering to trap steam.
- Stir only every few minutes to avoid mushy rice.
- Add the yogurt off the heat to prevent splitting.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.