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Quick Chicken Tikka with Garlic Rice & Mint Yoghurt

Quick Chicken Tikka with Garlic Rice & Mint Yoghurt

Top rated | Available all June

Monthly Special
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Enjoy the mild, aromatic flavours of India in this easy meal. Tender strips of chicken get coated with our tasty tandoori curry paste, which goes perfectly with fragrant garlic rice. A collection of zesty sides take this dinner to the next level.

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeQuick
Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

1 packet

chicken breast

1 sachet

tandoori paste

1 bunch

mint

2

tomato

1 bag

baby spinach leaves

1 tub

mango chutney

(ContainsTree NutsMay be present Egg)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

¼ tsp

salt

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2931 kJ
Fat22.5 g
of which saturates8.9 g
Carbohydrate75.5 g
of which sugars13.5 g
Protein46.5 g
Sodium1026 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic. 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 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. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, slice the chicken breast into thin strips. In a medium bowl, combine the tandoori paste and a drizzle of olive oil. Add the chicken strips, toss to coat and set aside to marinate.

3

Pick and finely chop the mint leaves. In a small bowl, combine the Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

4

Roughly chop the tomato and the baby spinach leaves. In a second medium bowl, combine the tomato, baby spinach and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season and toss to combine.

5

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, tossing, until the chicken is browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded). TIP: Stand back! The paste can spatter while the chicken is cooking. Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

6

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