Chicken Tikka & Garlic Rice
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Chicken Tikka & Garlic Rice

Chicken Tikka & Garlic Rice

with Cherry Tomato Salad & Mint Yoghurt

Enjoy the mild, aromatic flavours of India in this easy meal. Tender strips of chicken get a light tandoori coating, which goes perfectly with fragrant garlic rice. A collection of zesty sides, including mint yoghurt and mango chutney, take this dinner to the next level.

Tags:
Not Suitable for Coeliacs
Spicy
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 tub

tandoori paste

1 bunch

mint

1 packet

Greek-style yoghurt

(Contains Milk;)

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 packet

mango chutney

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

Not included in your delivery

olive oil

20 g

butter

(Contains Milk;)

1.5 cup

water

½ tsp

salt

1 tsp

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3084 kcal
Fat28.8 g
of which saturates10.8 g
Carbohydrate74 g
of which sugars12.3 g
Dietary Fibre0 g
Protein41.9 g
Cholesterol0 mg
Sodium1316 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid
Medium Pan

Cooking Steps

Garlic rice
1

Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium-high heat. Add the garlic and cook until golden and fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and 1/2 the salt, stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the 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!

Marinate chicken
2

While the rice is cooking, slice the chicken breast into 1cm strips. In a medium bowl, combine the tandoori paste, remaining salt and a good drizzle of olive oil. Add the chicken strips and toss to coat.

Raita
3

Pick and finely chop the mint leaves. In a small bowl, combine the Greek yoghurt and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

Salad
4

Slice the cherry tomatoes in half. Roughly chop the baby spinach leaves. In a second medium bowl, combine the cherry tomatoes, spinach and remaining mint. Add the white wine vinegar and drizzle with olive oil. Season with salt and pepper and stir to combine.

Cook
5

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the tandoori chicken, in batches, tossing, until the chicken is browned and cooked through, 4-5 minutes.

TIP: Stand back! The tandoori paste can spatter while the chicken is cooking. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

Serve
6

Divide the garlic rice and chicken tikka between bowls. Serve with the mint yoghurt, tomato salad and the mango chutney.