Chicken Tikka & Garlic Rice
with Cucumber Yoghurt & Tomato Salad
Enjoy the mild, aromatic flavours of India in a meal that the whole family will love! Tender strips of chicken get a light tandoori coating, which goes perfectly with fragrant garlic rice. A collection of zesty side dishes takes this dinner to the next level, there's a fresh salad, creamy yoghurt sauce and sweet chutney to cover all your bases.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
4 clove
garlic
2 packet
basmati rice
1 packet
chicken breast
2 tub
tandoori paste
2 unit
cucumber
1 bunch
mint
1 packet
Greek-style yoghurt
(Contains Milk;)
1 punnet
cherry tomatoes
1 tub
mango chutney
(Contains Tree Nuts; May be present: Egg. )
Not included in your delivery
olive oil
40 g
butter
3 cup
water
1 tsp
salt
1 tsp
white wine vinegar
Nutritional Values
Utensils
Instructions
Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 tsp salt. Bring to the boil then add the basmati rice. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10 minutes.
While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the tandoori paste, 1/2 tsp salt and a good drizzle of olive oil. Add the chicken strips, toss to coat and set aside to marinate.
Finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the Greek yoghurt, 1/3 of the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside.
Slice the cherry tomatoes in half. In a second medium bowl, combine the cherry tomatoes, remaining cucumber and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the tandoori chicken and cook, tossing regularly, until the chicken is browned and cooked through, 4-5 minutes. Transfer to a bowl and repeat with the remaining chicken. TIP: Stand back! The tandoori paste can spatter while the chicken is cooking. TIP: Don’t worry if your chicken gets a little charred during cooking. It adds to the flavour!
Divide the garlic rice and chicken tikka between bowls. Serve with the cucumber yoghurt, tomato salad and a dollop of mango chutney.
TIP: For kids, follow our serving suggestion in the main photo!
