Oven-Ready Tandoori Chicken Tikka Masala
with Cucumber, Mint Salsa & Quick Rice | <5 min prep
Home cooking made easy with minimal prep and fuss. Combine pre-prepared ‘shortcut’ ingredients to prepare meals with ease and minimal hands-on time. Short on time? Let us transport you to India with this tandoori chicken delight which cooks to perfection in the oven, while you quickly prep the rice and salsa. SIt back, relax and let all of its rich aromas take over!
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
1 packet
Microwavable Basmati Rice
1
Celery
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Tandoori Chicken Tikka Masala
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Remove plastic film from tandoori chicken tikka masala and cover tightly with foil. • Bake until warmed through, 30 minutes. • Remove from oven and remove foil. Bake until golden, a further 10 minutes.
• Boil the kettle. Microwave rice until steaming, 2-3 minutes. • Meanwhile, finely chop cucumber and mint leaves. • In a small bowl combine cucumber, mint and a drizzle of olive oil and white wine vinegar. Season.
• Divide rice and tandoori chicken tikka masala between bowls. • Serve with Greek-style yoghurt and cucumber mint salsa. Enjoy!
