One-Pan Tandoori Chicken & Rice

In a large bowl, combine the chilli powder, garam masala, turmeric, ground cumin, plain yogurt, minced garlic, minced ginger, lemon juice, crushed fenugreek leaves, and sea salt flakes.

Mix everything well to form a paste. Add the chicken thigh pieces and toss to coat thoroughly. You can marinate for just 15 minutes if you're short on time, or for up to 24 hours in the fridge for the deepest flavour.

Heat the ghee or avocado oil in a large, deep, heavy-based pan (one with a lid that fits well) over medium-high heat. Add the marinated chicken in a single layer and cook for 3–4 minutes per side, just until it's nicely seared and golden. Don't worry about cooking it through completely; it will finish cooking with the rice. Remove the chicken from the pan and set it aside on a plate.

Reduce the heat to medium. To the same pan (don't clean it – those browned bits add amazing flavour!), add the washed and soaked basmati rice, chicken stock or water, 1 tsp turmeric, and ½ tsp sea salt flakes. Stir well, making sure to scrape up any delicious browned bits from the bottom of the pan.

Bring the rice mixture to a boil. Once boiling, carefully nestle the seared chicken pieces back into the pan, distributing them evenly over the rice. Reduce the heat to low, cover the pan tightly with its lid, and simmer for 15 minutes.

After 15 minutes, remove the pan from the heat, but keep the lid on. Let it stand undisturbed for 10 minutes. This allows the rice to fully absorb the liquid and steam, making it perfectly fluffy.

While the rice is resting, make the mint yogurt. In a small bowl, combine the Greek yogurt, chopped fresh mint, lemon juice, and sea salt flakes. Stir well. (If you like, add a pinch of ground cumin for extra depth).

Fluff the Tandoori chicken and rice gently with a fork. Serve hot, garnished with finely sliced red onion and fresh coriander leaves, and a generous dollop of the cooling mint yogurt on the side.