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Chicken Tikka & Garlic Rice

Chicken Tikka & Garlic Rice

with Cherry Tomato Salad & Cucumber Raita

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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.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts
Preparation Time25 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

basmati rice

1 packet

chicken breast

1 tub

tandoori paste

1 unit


1 bunch


1 packet

Greek yoghurt


1 punnet

cherry tomatoes

1 tub

mango chutney

(ContainsTree Nuts)

Not included in your delivery

olive oil

20 g



1.5 cup


½ tsp


1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3090 kJ
Fat24.8 g
of which saturates10.4 g
Carbohydrate77.2 g
of which sugars13.9 g
Protein47.7 g
Sodium1310 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Bowl
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Garlic rice
Garlic rice

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.

Marinate chicken
Marinate chicken

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.