Tandoori Chicken and Basmati Rice Bake

By Sprig Originals ✓ · cooked up in Sprig

Yogurt-marinated chicken thighs bake right on top of spiced basmati rice, so the rice drinks up all the juices while the chicken tops go deep and burnished. One dish, one bake, no pot on the stove — and it reheats beautifully for lunches all week.

Ingredients

• 2 lb boneless skinless chicken thighs
• 3/4 cup plain whole-milk yogurt
• 3 tbsp garlic-ginger paste (or 4 cloves garlic plus 1 tbsp grated ginger)
• 2 1/2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp cayenne or Kashmiri chili powder
• 2 1/4 tsp fine salt

• 2 cups basmati rice
• 1 large onion, thinly sliced
• 3 tbsp butter, melted
• 2 tbsp tomato paste
• 3 cups hot chicken stock
• 1 cup frozen peas
• 1/2 cup chopped fresh cilantro

Instructions

1. In a large bowl, stir together the yogurt, garlic-ginger paste, garam masala, turmeric, cayenne, and 1 1/2 tsp of the salt. Add the chicken thighs and turn to coat thickly. Let sit at room temperature while you set up the rice, and heat the oven to 400°F.
2. Rinse the basmati rice in a sieve under cold water until the water runs nearly clear, about 30 seconds, then shake dry.
3. In a 9x13-inch baking dish, toss the sliced onion with the melted butter and tomato paste until the onion is streaked red. Add the rinsed rice and remaining 3/4 tsp salt, spread into an even layer, then pour the hot chicken stock over the top and gently level the rice again.
4. Lay the marinated chicken thighs over the rice in a single layer, spooning any marinade left in the bowl over them. Cover the dish tightly with foil, sealing the edges well.
5. Bake covered on the middle rack for 45 minutes, until the rice has absorbed the liquid and the chicken is cooked through (165°F at the thickest thigh).
6. Lift the foil, scatter the frozen peas around and between the chicken, re-cover, and bake 5 minutes more. Then remove the foil, switch the oven to broil, and broil 3 to 4 minutes until the chicken tops are browned in patches.
7. Let the dish rest 10 minutes, then fluff the rice around the chicken with a fork, scatter with cilantro, and serve from the dish.

Chef's tips

Nutrition (per serving, estimated)

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