Go Back
Homemade Indian Chicken Rice Casserole photo

Indian Chicken Rice Casserole

A creamy, spiced chicken and rice casserole inspired by Indian flavors, made with yogurt-marinated chicken, tomatoes, coconut milk and fragrant spices.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Equipment

  • Large Bowl
  • Whisk
  • large nonstick high-sided pan with lid
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 1/2 cup plain Greek yogurt plus 2 tablespoons
  • 1/2 tablespoon fresh garlic minced
  • 1 teaspoon fresh ginger minced
  • 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 divided
  • 2 1/2 pounds chicken thighs
  • 1 1/2 tablespoons ghee
  • 1/2 large onion thinly sliced
  • 26.46 ounces strained tomatoes about 1 1/3 cups
  • 1 cup full-fat coconut milk plus 2 tablespoons
  • 1 1/2 cups white jasmine rice
  • 3/4 cup cilantro roughly chopped
  • 1/2 cup golden raisins

Instructions
 

  • In a large bowl whisk together the plain Greek yogurt (1/2 cup plus 2 tablespoons), minced garlic, minced ginger, chili powder, garam masala, ground cardamom, ground cumin, turmeric, lemon juice, and 1/2 teaspoon of the sea salt.
  • Roughly chop the chicken thighs and add them to the yogurt mixture, stirring to coat evenly. Cover and refrigerate for at least 6 hours or overnight.
  • When ready to cook, heat the ghee in a large nonstick, high-sided pan over medium-high heat. Add the thinly sliced onion and cook until softened, about 3–5 minutes.
  • Scrape the marinated chicken and any remaining marinade into the pan with the onion. Cook, stirring frequently, until the chicken is mostly cooked through and tender, about 5–10 minutes.
  • Stir in the strained tomatoes, full-fat coconut milk (1 cup plus 2 tablespoons), the uncooked jasmine rice, and the remaining 3/4 teaspoon sea salt. Mix until combined and bring to a boil; stir constantly while boiling for 3 minutes to prevent sticking.
  • Reduce the heat to medium-low, cover the pan, and simmer undisturbed for about 20 minutes, or until the rice is tender and liquid is absorbed.
  • Stir in the chopped cilantro and golden raisins, adjust seasoning if needed, then remove from heat and serve immediately.

Notes

  • Marinate the chicken at least 6 hours for best flavor.
  • Use full-fat coconut milk for a richer sauce.
  • Stir while boiling briefly to prevent scorching.
  • Cook covered without stirring so rice cooks evenly.