One Pan Tandoori Chicken Rice

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Craving something bold but don’t want to deal with a sink full of dishes? Enter this One Pan Tandoori Chicken Rice—your new go-to for a quick, flavor-packed meal. It’s got everything you need: tender chicken breast, fluffy calrose rice, and a kick of tandoori spices all simmering together in one cozy pan.

We’re talking minimal effort, maximum flavor. The light coconut milk keeps things creamy without feeling too heavy, and the mix of garam masala and garlic powder adds that irresistible aroma that’ll have everyone asking, "What’s cooking?" Onions and bell peppers bring a little crunch and sweetness, making this a balanced, healthy meal that’s totally gluten-free.

Perfect for those nights when you want something satisfying but don’t have the energy for a multi-pan production. Plus, the whole thing comes together in under 30 minutes—so you can get dinner on the table fast and still have time to relax. Who said weeknight cooking can’t be easy and delicious?

One Pan Tandoori Chicken Rice in a pan

Ingredients for Tandoori Chicken Rice

Tandoori Chicken Rice - Ingredient Breakdown

  • Chicken Breast:
    Lean and protein-packed, chicken breast keeps things light and healthy. If you prefer dark meat, go for boneless chicken thighs—they’re just as tasty and add a bit more juiciness. Just remember to adjust the cooking time slightly.
  • Calrose Rice:
    This short-grain rice is perfect for absorbing all those flavors while staying nice and fluffy. If you don’t have Calrose, basmati or jasmine rice works too—just keep an eye on the liquid ratio since they cook up a little differently.
  • Onion:
    A classic base that adds sweetness and depth. Yellow onions are great, but feel free to use red for a slightly milder, sweeter flavor or even shallots if you want to be fancy (or just happen to have them lying around).
  • Bell Pepper:
    Adds a pop of color and some crunchy texture. Any color will work here—red, yellow, green, or orange—just pick your favorite. If you’re out of bell peppers, zucchini or carrots make a good substitute for that veggie boost.
  • Light Coconut Milk:
    Keeps the dish creamy without being too heavy. Make sure it’s light coconut milk for the healthier option; the full-fat version will make things a bit richer. In a pinch? Use more skim milk or a plant-based option like almond milk, though the flavor won’t be as rich.
  • Skim Milk:
    This lightens up the dish and balances out the coconut milk. You can swap it for any milk alternative you prefer (like almond, oat, or soy). Just make sure it’s unsweetened so you don’t accidentally end up with a dessert vibe.
  • Garam Masala:
    The spice mix that ties everything together with warmth and a hint of sweetness. If you’re out, a mix of cinnamon, cumin, and a pinch of nutmeg works as a quick substitute, but trust me—garam masala is worth keeping stocked in your pantry.
  • Tandoori Spices:
    This blend brings the bold, smoky flavors. You can find tandoori spice mixes at most stores, but if you’re feeling adventurous, make your own with paprika, cayenne, cumin, and coriander. Want to tone down the heat? Go easy on the cayenne or swap it for smoked paprika.
  • Garlic Powder:
    A pantry staple that keeps things simple. Fresh garlic works too (about 2-3 cloves, minced), but garlic powder is a no-fuss way to get that flavor in there without extra chopping. It’s all about saving time while keeping the taste on point!
One Pan Tandoori Chicken Rice in a bowl

Frequently Asked Questions

  • Can I use a different type of chicken?
    Totally! If you’re not a fan of chicken breast or just prefer something juicier, boneless chicken thighs are a great option. They’ll add a bit more flavor and stay tender. Just keep in mind they might need a few extra minutes of cooking time.
  • What if I don’t have Calrose rice?
    No worries! Basmati or jasmine rice works just fine—just be aware that they might need a bit less liquid, so keep an eye on the consistency as it cooks. Avoid long-grain or brown rice unless you’re prepared for a longer cooking time and some extra liquid adjustments.
  • Can I make this dairy-free?
    Absolutely! Swap the skim milk for your favorite dairy-free alternative like almond, oat, or soy milk. Just make sure it’s unsweetened so you don’t end up with a sweet surprise!
  • Is there a way to make it spicier?
    If you like your food with a kick, add a pinch of cayenne pepper or a dash of chili flakes to the tandoori spice mix. You can also stir in some chopped fresh chili if you’re feeling brave. Just adjust to your taste—no one wants to be sweating through dinner!
  • Can I use fresh garlic instead of garlic powder?
    For sure! Fresh garlic (2-3 cloves, minced) is a great swap and adds a nice aroma. Just sauté it with the onions at the beginning to release that flavor. Garlic powder keeps things easy and quick, though, if you’re short on time (or patience).
  • Can I make this vegetarian?
    Definitely. Swap out the chicken for chickpeas or firm tofu. Just make sure to cook the tofu first until it’s crispy, then remove it from the pan and add it back in later with the rice to keep things from getting too soggy.
  • What if I don’t have garam masala?
    No biggie! You can create a quick DIY version using equal parts cumin, coriander, cinnamon, and a pinch of nutmeg or cloves. It won’t be exactly the same, but it’ll get you close enough to keep those flavors on point.
  • How do I keep the rice from sticking to the pan?
    Two things: first, make sure your pan is well-oiled before adding the ingredients. Second, give the rice a quick stir once everything’s in, and then leave it alone to cook with the lid on. That’ll help steam everything perfectly and keep it from sticking. If you’re worried, a non-stick pan is always a safe bet.
  • Can I add more veggies?
    Of course! Diced zucchini, peas, spinach, or even cauliflower would work great here. Just keep them chopped small so they cook through with the rice. It’s a great way to sneak in extra veggies if you’re looking to up the health factor.
  • How do I store leftovers?
    Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to bring it back to life. It’s just as tasty the next day (maybe even better).
  • Can I freeze this dish?
    Yep! It freezes well. Let it cool completely, then transfer to an airtight container or freezer bag. It’ll last for up to 2-3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat. Dinner’s ready before you know it!
  • What’s the best way to reheat?
    For quick reheating, the microwave is your friend—just add a splash of water or broth, cover, and heat for 1-2 minutes. If you prefer the stovetop, toss it back in a pan with a little liquid over low heat, stirring occasionally until warmed through.
One Pan Tandoori Chicken Rice in a pan

Tips and Tricks for Perfect Tandoori Chicken Rice

  • Prep Smart:
  • Cut your chicken into even-sized pieces for quick, even cooking. No one wants a bite that’s still pink while the rest is overdone!
  • Dice your onions and bell peppers small enough to cook quickly but big enough to keep some crunch. They add texture and flavor, so let them shine.
  • Toast the spices for a minute when cooking the onions—it really brings out those flavors and makes your kitchen smell amazing.
  • Cooking Tips:
  • Rinse the rice before adding it to the pan. This helps remove excess starch and prevents it from getting too sticky. Calrose rice is great for fluffiness, but it needs a little love!
  • Make sure your pan has a good-fitting lid. You want the steam to stay inside and cook everything evenly.
  • If you like your chicken a little crispier, sear it in the pan first, then set it aside. Add it back in once you’ve got everything simmering for a nice texture contrast.
  • Storing Leftovers:
  • Let the dish cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days—perfect for meal prep or leftovers you actually look forward to.
  • Want to make it last longer? Freeze it in single-serving portions. Just make sure you’re using freezer-safe containers or bags. This way, you can grab and go whenever you need a quick, healthy meal.
  • Reheating Like a Pro:
  • From the fridge: Pop it in the microwave with a splash of water or broth, cover, and heat for 1-2 minutes. Stir halfway through to make sure it heats evenly. Easy and fast!
  • From the freezer: Let it thaw in the fridge overnight for best results, then reheat on the stovetop with a little extra liquid to bring back that fresh-made texture.
  • Want it crispy again? Toss it in a hot pan with a bit of oil for a few minutes. It’ll bring back some of that just-cooked goodness!
  • Adjust the Heat:
  • If you like your dish mild, go easy on the tandoori spices or use a mild blend. For spice lovers, add a pinch of cayenne or chili flakes while cooking, and keep a bottle of hot sauce nearby for an extra kick.
  • Add Veggies:
  • Boost the nutrition by tossing in extra veggies like peas, spinach, or zucchini. Add quick-cooking veggies towards the end so they don’t turn to mush. It’s an easy way to switch things up and add some variety.
  • Get the Creaminess Right:
  • Make sure you stir the coconut milk well before adding it, especially if it’s separated in the can. This helps keep the dish creamy and smooth. And if you’re dairy-free, you can use all coconut milk—just skip the skim milk!
  • Leftover Transformations:
  • Use leftovers as a filling for wraps, or toss them over a salad for a quick lunch. It’s the dish that keeps on giving!
One Pan Tandoori Chicken Rice

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Recipe

One Pan Tandoori Chicken Rice in a pan

Tandoori Chicken Rice

Craving something bold but don’t want to deal with a sink full of dishes? Enter this One Pan Tandoori Chicken Rice—your new go-to for a quick, flavor-packed meal. It’s got everything you need: tender chicken breast, fluffy calrose rice, and a kick of tandoori spices all simmering together in one cozy pan.
No ratings yet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 Bowls
Calories 461 kcal
Proteins 38 g
Carbs 43 g
Fats 13 g

Ingredients
  

Marinade

  • ½ cup plain greek yogurt
  • 2 tablespoon tandoori spices
  • 1 tablespoon garam masala or yellow curry
  • ½ teaspoon kosher salt

Other Ingredients

  • 1 ½ lb chicken breasts cubed
  • 1 yellow onion medium size, chopped
  • 1 bell pepper any color, diced
  • 1 cup calrose rise Rinsed (basmati or jasmine will work too)
  • 15 oz lite coconut milk (1 can)
  • 2 cups skim milk or your favorite type of milk (unflavored)
  • 1 tablespoon olive oil
  • 2 tablespoon garam masala or yellow curry
  • 2 cups kale chopped

Instructions
 

Marinating the chicken

  • In a large mixing bowl, stir all ingredients from the "Marinade" section together until smooth, then add the chicken and stir to combine and coat.
  • Optional: Transfer to the fridge to marinate for 30 minutes (or more).

Making the Dish

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and bell peppers, and cook for 2-3 minutes. Add 2 tablespoon garam masala and continue cooking, constantly stirring, for 45 seconds.
  • Add the marinated chicken pieces to your skillet. Cook for about 8 to 10 minutes, stirring frequently, or until the chicken's internal temperature reaches 165F.
  • Add the coconut milk, skim milk, and calrose rice, then combine gently. Bring to a simmer and cover. Cook for 20 to 25 minutes, stirring occasionally to make sure the rice does not stick, especially at the end as it will get much thicker and dense.
  • Fold in the kale at the end so it gently wilts but does not cook through
  • Serve immediately!

Storing

  • If used for meal prepping, wait until the food has completely cooled before sealing the bowls.
  • Can be kept in the fridge for up to 4 days. 3 months in the freezer.

Notes

Nutrition Information is a rough estimated calculated without the use of any toppings.
Please refer to the sections above the recipe card for any further instructions or questions.

Nutrition

Serving: 1BowlCalories: 461kcalCarbohydrates: 43gProtein: 38gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 91mgSodium: 519mgPotassium: 850mgFiber: 2gSugar: 8gVitamin A: 1826IUVitamin C: 42mgCalcium: 197mgIron: 1mg
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Hi, I'm Gabriel

Welcome to One Clever Chef, where I create and share healthy, gluten-free recipes to help you survive the week. My recipes mostly consist of quick & easy to make meal preps, weeknight dinners and snacks.

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