One-Pan Tandoori Chicken with Spicy Coconut Rice

Instructions

1. In a large bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, 1 teaspoon cumin, paprika, cayenne and 1 teaspoon salt. Mix well. Add chicken to the bowl and fully cover the chicken in the marinade. Cover and allow to marinate overnight.

2. Heat oil in a deep skillet over medium-high heat. Brown chicken by cooking for 5 minutes then flipping and cooking for an additional 2 minutes. Remove from heat and set aside.

3. In the same skillet, add coconut milk, 1/2 teaspoon cumin, red pepper flakes, 1/2 teaspoon salt, turmeric, coriander. Bring to a simmer and stir in the rice. Add chicken on top. Reduce heat to low, cover and cook for 20 minutes or until liquid is absorbed.

4. Garnish with lemon and cilantro.