One Pot Tandoori Chicken Rice

In a bowl, combine the chicken thighs with yogurt, ginger‑garlic paste, salt, turmeric powder, coriander powder, garam masala, and red chilli powder. Mix thoroughly, cover, and marinate for 3–4 hours or overnight for maximum flavor.

Heat a large, heavy‑bottomed pot or deep skillet over medium heat and add the butter (or ghee).

Add the whole spices – peppercorns, cinnamon stick, cloves, cardamom pod, and dried red chilli – and sauté for about 30 seconds until fragrant.

Stir in the soaked rice, coating each grain with the spiced butter mixture.

Sprinkle a pinch of turmeric powder and salt over the rice, then toast for 4 minutes, stirring occasionally to prevent sticking.

Pour in ½ cup of water, then gently place the marinated chicken pieces on top of the rice, spreading them evenly.

Add the remaining ½ cup of water, increase the heat to bring the pot to a gentle boil, then immediately cover with a tight‑fitting lid.

Reduce the heat to low and simmer for 25 minutes, or until the rice is tender and the chicken is cooked through.

Turn off the heat and let the pot rest, covered, for 5 minutes to allow steam to finish cooking the rice.

Garnish with fresh coriander leaves, squeeze the half lime over the dish if desired, and serve hot.