Description
A vibrant and aromatic one-pan meal featuring yogurt-marinated chicken thighs baked over seasoned basmati rice—rich with Indian spices and perfect for a hands-off dinner.
Ingredients
Marinade & Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp salt
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
Rice & Cooking:
- 1 cup basmati rice, rinsed
- 1¾ cups chicken broth (or water)
- 1 small onion, finely chopped
Garnish:
- 2 tbsp chopped fresh cilantro
- Lime wedges (optional)
Instructions
- Combine all marinade ingredients in a bowl and coat chicken thoroughly. Marinate at least 1 hour.
- Preheat oven to 400°F (200°C).
- Spread rinsed rice and chopped onion in a baking dish. Pour in broth.
- Arrange marinated chicken on top. Cover tightly with foil.
- Bake for 40 minutes, then uncover and bake 10–15 minutes more until golden and cooked through.
- Garnish with cilantro and lime wedges before serving.
Notes
- For extra crispy skin, broil for 2–3 minutes at the end.
- Adjust chili powder to control spice level.
- Use boneless chicken for a quicker-cooking version.
- Prep Time: 15 minutes
- Cook Time: 55 minutes