Quick Tandoori Chicken Masala & Instant Rice
with Cucumber Raita & Coriander
- Milk
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
Bring the vibrant flavours of a subcontinental summer to your dinner table with this aromatic chicken masala. Golden cubes of chicken are simmered in a rich, tandoori-spiced sauce and served over fluffy rice with a dollop of cooling cucumber raita. It’s a beautifully balanced veggie feast that’s big on spice and even bigger on comfort.
Ingredients
1
Tomato
1
Cucumber
330 g
Chicken Breast
1 sachet
Mumbai Spice Blend
1 packet
Tandoori Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Coriander
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Microwavable Basmati Rice
(Contains: Soy; May be present: Eggs.)
1 packet
Onion
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
¼ cup
water
Utensils
Cooking Steps
- Roughly chop tomato, cucumber and roasted cashew nuts.
- Cut chicken breast into 2cm chunks.
- In a medium bowl, combine chicken chunks, Mumbai spice blend and a drizzle of olive oil. Toss to combine.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken and sliced onion, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Return frying pan to medium high heat with a drizzle of olive oil. Add tomato, Mumbai spice blend, tandoori paste, and cook until fragrant and tomatoes have softened, 2-3 minutes.
- Reduce heat to medium-low, add light cooking cream, half of the Greek-style yoghurt, and the water. Simmer, untill sauce has slightly reduced, 2-3 minutes.
- In the last minute, stir through cooked chicken.
- Meanwhile, in a medium bowl, combine cucumber and the remaining yoghurt. Season to taste.
- Microwave basmati rice until steaming, 2-3 minutes.
- Divide basmati rice and tandoori chicken masala between bowls.
- Dollop over cucumber raita. Top with cashews.
- Tear over coriander to serve (including stalk). Enjoy!
