Pan-Seared Indian Spiced Chicken with Turmeric Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 40 min Cook: 25 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pan-Seared Indian Spiced Chicken with Turmeric Rice take to make?

Total time is about 65 minutes (40 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Indian Spiced Chicken with Turmeric Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Indian Spiced Chicken with Turmeric Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Indian Spiced Chicken with Turmeric Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Indian Spiced Chicken with Turmeric Rice?

Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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