Chicken Tikka & DIY Pineapple Chutney
Take your cooking skills to the next level!
Here to challenge your inner chefs, our new 'skill up' recipes will take you from zero to hero. Perfect a pineapple chutney from the comfort of your home, where the results pair perfectly with the yoghurt and Mumbai-spiced chicken tikka. You'll be on chutney duty all the time after you plate up this Indian delight!
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.
Ingredients
2 clove
garlic
½
brown onion
1 tin
pineapple slices
1
tomato
1
cucumber
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken thigh
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
ginger paste
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
20 g
butter
(Contains Milk;)
½ tbs
brown sugar
drizzle
white wine vinegar
¼ cup
water (for the veggies)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic and brown onion (see ingredients). • Drain pineapple slices and finely chop. • Roughly chop tomato and cucumber. • In a medium bowl, combine Mumbai spice blend, Greek-style yoghurt, a good pinch of salt and a drizzle of olive oil. Add chicken thigh and toss to coat.
• In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half of the garlic until fragrant, 1-2 minutes. Add basmati rice, water (for the rice), and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, place chicken on a lined oven tray and bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• While the chicken is cooking, in a large frying pan, heat the butter and drizzle of olive oil over high heat. • Cook pineapple and onion, stirring, until tender and slightly charred, 3-5 minutes. • Reduce heat to medium, then add ginger paste, brown mustard seeds, the brown sugar and remaining garlic and cook until fragrant and caramelised, 1-2 minutes. • Add the white wine vinegar and water (for the veggies). Simmer, stirring, until reduced, 2-3 minutes.
• In a medium bowl, combine tomato, cucumber, a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Slice chicken. • Divide basmati rice between bowls. • Top with chicken tikka, cucumber salad, and DYI pineapple chutney to serve. Enjoy!