Pan-Seared Indian Spiced Chicken with Turmeric Rice

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

Juicy chicken breasts pan-seared with aromatic Indian spices, served over fluffy turmeric-infused basmati rice for a colorful and fragrant meal. This Indian-inspired chicken recipe, ready in about 65 minutes, pairs boneless chicken breasts, basmati rice, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless chicken breasts
• 1 1/2 cups basmati rice
• 1 tsp turmeric powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1 tsp paprika
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup plain yogurt
• 1 tbsp lemon juice
• 3 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp chopped fresh cilantro
• 3 cups water

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup plain yogurt, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garam masala, 1 tsp paprika, 3 minced garlic cloves, 1 tbsp grated fresh ginger, salt, and black pepper. Add 4 boneless chicken breasts and coat evenly. Marinate for at least 30 minutes.
2. Step 2: Rinse 1 1/2 cups basmati rice under cold water until clear. In a medium saucepan, combine rice with 3 cups water and 1 tsp turmeric powder, plus a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Remove chicken from marinade and sear for 5-6 minutes per side until golden and cooked through (internal temperature of 165°F). Remove chicken and keep warm.
4. Step 4: In the same skillet, add 1 tbsp olive oil and sauté any leftover marinade for 1-2 minutes until fragrant. Remove from heat.
5. Step 5: Fluff the turmeric rice with a fork and stir in 2 tbsp chopped fresh cilantro.
6. Step 6: Serve the spiced chicken breasts atop the turmeric rice, drizzling any pan juices over the top.