One Pan Tandoori-Inspired Chicken with Spiced Coconut Rice

By Ambitious Kitchen · 55 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix the chicken with the coriander, cumin, paprika, turmeric, cayenne, garam masala, Greek yogurt, lemon zest and juice, garlic, ginger, salt and pepper. Cover and refrigerate for 1 to 8 hours. Discard any leftover marinade before cooking.
3. Heat the oil in an oven-safe large Dutch oven or 3.5-quart braiser over medium-high heat. Brown the chicken until golden, about 3 to 5 minutes per side. Transfer to a plate.
4. In the same pan, add the coconut milk, broth, ½ teaspoon turmeric, ½ teaspoon cumin, ⅛ teaspoon coriander, ½ teaspoon salt and pepper. Bring to a simmer, then stir in the uncooked rice and peas so they are evenly spread.
5. Nestle the chicken on top of the rice, adding any juices from the plate. Bring to a gentle boil, cover, and bake for 25 minutes, until the rice is tender.
6. Remove from the oven and serve with fresh cilantro, sliced green onion and a squeeze of lime juice.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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