Quick Tandoori Chicken Tikka

Name: Quick Tandoori Chicken Tikka with Garlic Rice & Coriander Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1.5 cup water; 1 packet basmati rice; 1 packet chicken breast; 1 packet tandoori paste; 1 bag coriander; 1 tomato; 1 cucumber; 1 tin sweetcorn; 1 drizzle white wine vinegar; 1 packet mango chutney; 1 packet Greek-style yoghurt

with Garlic Rice & Coriander Yoghurt

Up to 180$ + Free Treats / Extras for Life

Take your tastebuds to India with some help from our popular tandoori paste, the perfect coating for tender chicken Naturally Gluten-Free strips. The garlic rice works a treat at soaking up all the flavours, and the zingy sides round out the meal.

The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Unfortunately, this week’s baby spinach was in short supply, so some customers will receive sweetcorn instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

•Tree Nuts

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

chicken breast

1 packet

tandoori paste

1 bag

coriander

tomato

cucumber

1 tin

sweetcorn

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

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2907 kJ

Fat24.4 g

of which saturates9.3 g

Carbohydrate72.9 g

of which sugars11.1 g

Protein42.4 g

Sodium814 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, melt butter with a dash of olive oil over a 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 water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!

• While rice is cooking, slice chicken breast into 2cm strips. • In a medium 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 1/2 the coriander. Season with salt and pepper to taste. Set aside. • Drain sweetcorn. Roughly chop tomato and cucumber, then transfer to a second medium bowl. Top with corn, remaining coriander and a drizzle of white wine vinegar and olive oil. Toss to coat. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken, tossing, until browned and cooked through, 4-5 minutes (cook in batches if your pan is getting crowded).

TIP: The chicken will char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.