Fast Double Spiced Chicken Tikka
with Garlic Rice & Coriander Yoghurt
- Milk
- Soy
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Take your tastebuds to India with some help from our popular Mumbai spice, 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.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
660 g
Chicken Breast
1 packet
Coriander
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Tomato
1 sachet
Mumbai Spice Blend
1 packet
Tamarind Chutney
(Contains: Soy;)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, melt half the butter with a dash of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
• Add the water and a pinch of salt. Bring to the boil, then add basmati rice. Reduce heat to low and cover with a lid. Cook for 10 minutes.
• Remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
• While the rice is cooking, slice chicken breast into 2cm strips.
• In a large bowl, combine tandoori paste and a drizzle of olive oil. Add chicken strips, tossing to coat. Set aside.
• Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and half the coriander. Season with salt and pepper to taste. Set aside.
• Roughly chop tomato and baby spinach leaves. In a second medium bowl, combine tomatoes, baby spinach, remaining coriander and a drizzle of white wine vinegar and olive oil. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 4-5 minutes. In the last minute of cook time, add remaining butter.
TIP: Cook in batches if your pan is getting crowded.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide garlic rice between bowls. Top with tandoori chicken tikka.
• Serve with coriander yoghurt, tomato salad and tamarind chutney. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious blend of flavours, especially the garlic rice and coriander yoghurt. Some found it mild; adding extra chilli boosted the heat.
- Ease of prep: Customers praised how quick and easy this dish was to prepare, living up to its "fast" name.
- Suggestions: Several suggested using chicken thighs instead of breast for better flavour. Adding cucumber to the salad, as shown in photos, would improve the dish.
- Portions: Some found the meal not very filling, while others were pleasantly surprised by how far it stretched.
