Tandoori Chicken Tikka & Garlic Rice
with Mint Yoghurt & Mango Chutney
Take your tastebuds to India with some help from our popular tandoori paste, the perfect coating for tender chicken strips. The garlic rice works a treat at soaking up all the flavours, and the zingy sides round out the meal.
This week's cherry tomatoes were in short supply, so we've replaced them with tomatoes. Don't worry, the recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken breast
1 packet
tandoori paste
1 bag
mint
2
tomato
1 bag
baby spinach leaves
1 packet
mango chutney
(Contains: Tree Nuts; May be present: Eggs.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.5 cup
water
¼ tsp
salt
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan over a medium-high heat, melt butter with a dash of olive oil. Add garlic and stir until fragrant, 1 minute. • Add the water and the salt. Bring to the boil, then add basmati rice. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water has absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don’t peek!
• Meanwhile, slice chicken breast into thin strips. In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken strips, toss to coat, then set aside. • Pick and finely chop mint leaves. In a small bowl, combine Greek-style yoghurt and 1/2 the mint. Season with salt and pepper and mix well. • Roughly chop tomato and baby spinach leaves, then place in a second medium bowl. Add remaining mint, the white wine vinegar and a drizzle of olive oil. Season, then toss to coat.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Add chicken, tossing, until 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with chicken tikka and tomato salad. • Serve with mint yoghurt and mango chutney.
