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Indian Chicken Rice Casserole

Experience bold Indian flavors with tender chicken, aromatic spices, creamy coconut milk, and jasmine rice in this easy and comforting casserole.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Casserole, Chicken, Comfort Food, Easy, Spicy
Servings: 6 servings

Ingredients

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons plain Greek yogurt
  • 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
  • 1 box strained tomatoes 26.46 ounces, about 1 1/3 cups
  • 1 cup full-fat coconut milk
  • 2 tablespoons full-fat coconut milk
  • 1 1/2 cups white jasmine rice
  • 3/4 cup cilantro thoroughly chopped
  • 1/2 cup golden raisins

Instructions

  • In a large mixing bowl, combine the plain Greek yogurt, minced garlic, minced ginger, chili powder, garam masala, ground cardamom, ground cumin, turmeric, lemon juice, and 1 teaspoon of sea salt. Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
  • In a large skillet, heat the ghee over medium heat. Add the thinly sliced onions and sauté until they are golden brown and caramelized, about 10-12 minutes. Stir occasionally to prevent burning.
  • Remove the marinated chicken from the refrigerator. Once the onions are caramelized, add the chicken thighs to the skillet. Brown the chicken on both sides for about 5 minutes each, just enough to get some color. You don’t need to cook it through at this stage.
  • In a large casserole dish, combine the strained tomatoes, full-fat coconut milk, jasmine rice, remaining sea salt, and chopped cilantro. Stir well to combine, ensuring the rice is evenly distributed.
  • Place the browned chicken thighs on top of the rice and sauce mixture in the casserole dish. Make sure to nestle them in for even cooking.
  • Sprinkle the golden raisins evenly over the chicken and rice mixture. This adds a lovely sweetness that complements the spices wonderfully.
  • Cover the casserole dish with foil and bake in a preheated oven at 375°F (190°C) for about 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes, allowing the top to become golden and slightly crispy.
  • Once cooked, remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with additional chopped cilantro if desired. Serve warm and enjoy the burst of flavors in every bite!

Equipment

  • Large casserole dish
  • Mixing Bowls
  • Skillet
  • Measuring Cups and Spoons
  • Wooden Spoon

Notes

  • Marinate the chicken overnight for deeper flavor and tenderness.
  • Use thighs for juicier meat; breast can be substituted but adjust cooking time accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.