Tandoori Chicken Tikka & Garlic Rice
with Mint Yoghurt & Mango Chutney- Milk
- Tree Nuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Eggs
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!*
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.
