Quick Tandoori Chicken Tikka
with Garlic Rice & Coriander Yoghurt
- 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 juicy chicken strips. The garlic rice soaks up all the flavours like a treat, and the zingy sides round out the meal. Unfortunately, this week’s baby spinach leaves were in short supply, so we’ve replaced them with cucumber. 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
coriander
1
cucumber
1 packet
mango chutney
(Contains: Tree Nuts May be present: Eggs)
1 packet
Snacking Tomatoes
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, melt 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 medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken, tossing to coat. Set aside. • Roughly chop coriander. In a small bowl, combine Greek-style yoghurt and 1/2 the coriander. Season with salt and pepper to taste. Set aside. • Halve the cherry tomatoes. Roughly chop cucumber. In a second medium bowl, combine tomatoes, cucumber, 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, tossing, until browned and cooked through, 4-5 minutes.
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 mango chutney.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tandoori chicken's rich taste, with the yoghurt, mango chutney and coriander creating a delicious flavour combination.
- Ease of prep: Customers found this meal quick and simple to prepare, with clear instructions making it easy even for novice cooks.
- Suggestions: Some recommended adding extra sauce or marinating the chicken longer for more flavour. A few suggested serving with naan bread.
- Leftovers: Several noted the generous portions allowed for tasty leftovers, with some enjoying the chicken in wraps the next day.
- Modifications: A few customised by grilling the chicken, swapping rice types, or adding extra vegetables for a more substantial meal.
