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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
Ingredients
serving amount
Ingredients
serving amount

2 clove

garlic

1 packet

basmati rice

1 packet

chicken breast

1 tub

tandoori paste

1 unit

cucumber

1 bunch

mint

1 packet

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

1 punnet

cherry tomatoes

1 tub

mango chutney

(ContainsTree Nuts)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

½ tsp

salt

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Values
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
Utensils
Utensils
Chopping board
Knife
Lid
Medium Pan
Medium Bowl
Small Bowl
Large Non-Stick Pan
Instructions
Instructions
Garlic rice
Garlic rice
1

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
2

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.

Raita
Raita
3

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.

Salad
Salad
4

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.

Cook
Cook
5

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!

Serve
Serve
6

Divide the garlic rice and chicken tikka between bowls. Serve with the cucumber raita, tomato salad and mango chutney.