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Tandoori Chicken & Garlic Rice

Tandoori Chicken & Garlic Rice

with Cucumber-Mint Yoghurt & Mango Chutney

Family Friendly
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Enjoy the mild, aromatic flavours of India in a meal that everyone will love! Tender strips of chicken get a light tandoori coating, which goes perfectly with fragrant garlic rice. Finish it off with a creamy mint yoghurt to cover all your bases.

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

chicken breast

1 packet

tandoori paste

1 unit

cucumber

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

1 unit

tomato

1 packet

mango chutney

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

½ tsp

salt

½ tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat23.8 g
of which saturates10.1 g
Carbohydrate75.6 g
of which sugars12.5 g
Dietary Fibre0 g
Protein44.5 g
Cholesterol0 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). In a medium saucepan, heat the butter and a dash of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice and stir. 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!

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 and toss to coat. Set aside to marinate.

3

Finely chop the cucumber. Pick the mint leaves and thinly slice. In a small bowl, combine the yoghurt, 1/3 of the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside.

4

Roughly chop the tomato. In a second medium bowl, combine the tomato, remaining cucumber and remaining mint. Add the white wine vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

5

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the chicken and cook, tossing, until browned and cooked through, 3-4 minutes. Transfer to a bowl and repeat with the remaining chicken.

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!

6

Divide the garlic rice and tandoori chicken between bowls. Serve with the cucumber-mint yoghurt, tomato salsa and a dollop of mango chutney.