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 weekās baby spinach leaves were in short supply, so weāve replaced them with cucumber. Donāt 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
ā¢ Finely chop garlic. ā¢ In a medium saucepan, melt the butter with a dash of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. ā¢ 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. ā¢ Remove from heat. Keep covered until rice is tender and the water is absorbed, 10 minutes.
ā¢ While the rice is cooking, slice chicken breast into 2cm strips. ā¢ In a medium bowl, combine tandoori paste and a drizzle of olive oil. Add chicken, tossing to coat. Set aside. ā¢ 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. ā¢ 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.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. ā¢ 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.
ā¢ Divide garlic rice between bowls. Top with tandoori chicken tikka. ā¢ Serve with coriander yoghurt, tomato salad and mango chutney.
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The tandoori chicken, garlic rice, and coriander yoghurt were widely praised for their bold, well-balanced flavours. The mango chutney was a popular finishing touch, though a handful found the overall flavour mild or the tandoori paste too strong.
- Ease of prep:Ā Most found this a quick and straightforward weeknight meal, with simple steps that come together easily.
- Suggestions:Ā Several customers added coconut milk or stock to create a saucier dish, and some marinated the chicken beforehand or fried off the paste first for deeper flavour. A few swapped chicken breast for thighs for a more tender result, and some added flatbread on the side.
- Portions:Ā Opinions were mixed ā some found portions generous enough for leftovers, while others felt the chicken quantity was too small, particularly for three or four people.
- Leftovers:Ā A few customers noted the dish kept well, with rice-based meals often stretching to a second serve or lunch the next day. One customer enjoyed leftovers wrapped in flatbread.
- Cooking tips:Ā The tandoori paste can splatter when cooking chicken on high heat, so keeping a lid nearby or wiping down the cooktop afterwards is worth planning for. One customer added a stock cube to the rice for extra depth, and another reduced the butter in the garlic rice for a lighter result.
