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Indian Chicken Rice Casserole

Indian Chicken Rice Casserole

The ultimate comfort food, Indian Chicken Rice Casserole is a rich and creamy dish that blends aromatic spices with tender chicken and fluffy rice. Perfect for family gatherings or cozy weeknight dinners, this easy yet satisfying recipe will have everyone asking for seconds!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Indian
Servings 8 servings
Calories 520 kcal

Equipment

  • Whisk
  • Frying Pan
  • Mixing Bowl
  • Large Pot
  • Wooden Spoon
  • Chef's Knife

Ingredients
  

  • 1/2 cup plain Greek yogurt
  • 1/2 tablespoon fresh garlic
  • 1 teaspoon fresh ginger
  • 1/2 teaspoon chili powder
  • 2 1/4 teaspoons garam masala
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 cup lemon juice
  • 1 1/4 teaspoons sea salt
  • 2 1/2 pounds chicken thighs
  • 1 1/2 tablespoons ghee
  • 1/2 large onion
  • 1 box strained tomatoes
  • 1 cup full-fat coconut milk
  • 1 1/2 cups white jasmine rice
  • 3/4 cup cilantro
  • 1/2 cup golden raisins

Instructions
 

  • In a large bowl, whisk together the Greek yogurt, garlic, ginger, chili powder, garam masala, cardamom, cumin, turmeric, lemon juice, and 1/2 teaspoon of the salt, reserving the rest for later.
  • Roughly chop the chicken thighs and place them in the yogurt mixture, stirring so they are evenly coated. Cover and refrigerate at least 6 hours, up to overnight.
  • Once the chicken has marinated, heat the ghee in a large, nonstick, high-sided pan over medium/high heat. Add the onion and cook until tender, about 3-5 minutes.
  • Scrape the chicken and the marinade into the pan. Cook until the chicken is tender, stirring frequently, about 5-10 minutes.
  • Stir in the strained tomatoes, coconut milk, rice, and remaining salt until well combined. Bring the mixture to a boil. Stir constantly as it boils for 3 minutes to prevent the bottom from burning.
  • Reduce the heat to medium/low. Cover and cook an additional 20 minutes, or until the rice is tender.
  • Stir in the cilantro and golden raisins. Remove from heat and serve immediately.

Notes

  • Storage: After cooking, allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to three days. This makes it easy to reheat for a quick meal.
  • Freezing: You can freeze the Indian Chicken Rice Casserole for up to three months. To reheat, thaw overnight in the refrigerator and then warm it in the oven or microwave.
  • Pairing: Serve with a side of naan bread or a fresh cucumber salad for a balanced meal. The coolness of the salad complements the spices beautifully.
  • Serving Size: This recipe serves about 8 people, making it perfect for gatherings or meal prep for the week.
  • Garnishing: Top with extra cilantro or a squeeze of lemon juice before serving to elevate the flavors.
  • Cooking Variations: You can use different proteins such as chicken breast or even paneer for a vegetarian version.
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