One pot Indian chicken and rice - Fresh lemon, aromatic spices and succulent chicken are just a few ingredients that'll make this Indian style one pot meal truly spectacular. It's hearty, delicious, and definitely a crowd pleaser.
How do you describe one pot meal? Easy, simple, quick, minimal prep, and obviously made in one pot. On one side it's a huge time saver, while on the other side it's packed with maximum flavor. Clearly, the entire focus is on whipping up maximum flavor in one pot.
At the end of the day, all you want is to be showered with praise and rave reviews about your wonder meal at the dinner table, right? And that's why one pot meals are a world favorite.
So say hello to my new favorite one pot meal- Indian chicken and rice. The recipe starts with marinating chicken fillets with lemon juice, garlic, ginger, turmeric, red chili powder, garam masala and soy sauce. Boneless chicken fillets are the best choice for this Indian style chicken as they cook really quick. Again, I chose thigh fillets as they are more juicier and flavorful.
Once the chicken pieces are marinated, brown them in ghee. You don't need to cook them completely at this stage. Next up, let's make our Indian chicken and rice dish . To the same pot you cooked chicken, add rice, chicken stock, lemon juice, coriander (cilantro) and mint leaves. Place the half cooked chicken pieces on top. And let the magic happen. While cooking, the rice will absorb all the flavors of chicken to bring you a dish that's unbelievably delicious. Top with lots of coriander (cilantro) leaves, lemon wedges, and dig in.
Ok, so now you know that this Indian chicken and rice is the perfect definition of a one pot meal. Isn't that the fabulous way to cook dinner on a super busy day?
Made in one pot, but big on taste.
More Chicken and Rice Recipes
One Pot Indian Chicken and Rice | Video
Ingredients
Marinate:
- 4 chicken thigh fillets around 600gm
- 2 tablespoon lemon juice
- 1 teaspoon minced garlic garlic paste
- 1 teaspoon minced ginger ginger paste
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon red chili powder
- 2 teaspoon garam masala
- 1 teaspoon soy sauce
- Salt and pepper to season
Indian lemon chicken and rice:
- 2 tablespoon ghee or oil I used 1 tablespoon ghee and 1 tablespoon oil
- 2 cups rice I used basmati rice, rinsed
- 4 cups chicken stock or chicken broth
- Juice from 1 large lemon
- ¼ cup coriander cilantro leaves
- ¼ cup mint leaves
- Salt to taste
- Coriander cilantro leaves or mint leaves, to garnish
- Lemon wedges to garnish
- Pomegranate arils to garnish (optional)
Instructions
- Marinate chicken with lemon juice, garlic, ginger, turmeric, red chili powder, garam masala and soy sauce. Season with salt and pepper. Cover, and refrigerate for 30 minutes.
- Heat ghee in a heavy bottomed pan over medium- high heat. Add chicken, and turn occasionally to brown all the sides of the chicken. At this stage, chicken only needs to be 75 percent cooked. Transfer to a plate.
- To the same pan, add rice, chicken stock, lemon juice, coriander (cilantro) leaves and mint leaves. Stir. Place chicken on top in one layer. Increase the heat to high, and bring it to a boil. Reduce heat to low, cover with lid, and simmer for 10-15 minutes or until rice is cooked and liquid absorbed.
- Garnish with more coriander (cilantro) leaves and lemon wedges.
Video
Notes
Nutrition
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amrita says
this looks absolutely delicious
Eileen says
Wow, your food is amazing. I tried your recipes and everyone love the food. Thanks so much.
Rose Mary George says
Thanks so much Eileen!