Quick Tandoori Chicken Tikka

Name: Quick Tandoori Chicken Tikka with Garlic Rice & Coriander Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 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 cucumber; 1 drizzle white wine vinegar; 1 packet mango chutney; 1 packet Snacking Tomatoes; 1 packet Greek-style yoghurt

with Garlic Rice & Coriander Yoghurt

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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!

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

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: Weizen, Gluten, Soja.)

1 packet

chicken breast

1 packet

tandoori paste

1 bag

coriander

cucumber

1 packet

mango chutney

(Contains: Tree Nuts; May be present: Uova.)

1 packet

Snacking Tomatoes

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

Energy (kJ)2832 kJ

Fat21.6 g

of which saturates8.5 g

Carbohydrate73.3 g

of which sugars9.3 g

Protein45.3 g

Sodium797 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 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.