Enjoy the mild, aromatic flavours of India in this quick meal. 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.
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
mango chutney(ContainsTree Nuts)
white wine vinegar
Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with 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 the 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, the remaining salt and a good drizzle of olive oil. Add the chicken strips, toss to coat and set aside.
Finely chop the cucumber. Pick and finely chop the mint leaves. In a small bowl, combine the Greek yoghurt, 1/2 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 the tandoori chicken and cook, tossing regularly, until the chicken is browned and cooked through, 4-5 minutes. 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 raita, tomato salad and mango chutney.