Quick Chicken Tikka with Garlic Rice & Mint Yoghurt

Quick Chicken Tikka with Garlic Rice & Mint Yoghurt

Top rated | Available all June

Monthly Special
Read more

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 packet

basmati rice

1 packet

chicken breast

1 sachet

tandoori paste

1 bunch




1 bag

baby spinach leaves

1 tub

mango chutney

(ContainsTree NutsMay be present Egg)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup


¼ tsp


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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!


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.


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.


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.


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!


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