What are the main ingredients in The Tastiest Tikka Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of The Tastiest Tikka Chicken?

Calories: 789, Carbs: 84 grams, Fat: grams, Protein: 42.4 grams, Sugar: 19.3 grams, Salt: 123 grams

How do I prepare The Tastiest Tikka Chicken?

TIKKA CHICKY: Preheat the oven to 190°C. Place the Tikka paste into a bowl with 30ml of oil and seasoning. Mix to combine, pat the chicken pieces dry and toss through the Tikka mixture. Place the chicken on a tray (skin-side up) and roast in the hot oven for 35-40 minutes, until the chicken is cooked through and golden. Let it rest for 5 minutes before serving. BOUNCY BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. BEANS & SAMBAL: Place the diced cucumber and diced tomato in a bowl with the white wine vinegar, a drizzle of olive oil and seasoning. Toss to coat. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion. LET'S PROPOSE A TOAST: Return the pan to a medium heat. Toast the almonds for 3-5 minutes, shifting occasionally, until golden. Remove from the pan, and roughly chop when cool. Combine the coconut yoghurt with ½ of the chopped coriander, add water in 5ml increments until drizzling consistency, and season. TABLE SET: TICK! DINNER: TIKKA!: Make a bed of rice topped with the Tikka chicken. Serve with the sambal and a drizzle of the coriander-yoghurt. Sprinkle over the toasted almonds and any remaining coriander. There you have it!

What should be prepared from my kitchen to make The Tastiest Tikka Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

The Tastiest Tikka Chicken

Indian flavours shine in this delectable combination of tikka-spiced chicken, soft basmati rice, spicy sambal and crunchy green beans. Yum!

The Tastiest Tikka Chicken

with fluffy basmati rice & tender green beans

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Almonds
Chicken
Coconut Yoghurt
Cucumber
Free-range Chicken Pieces
Fresh Coriander
Green Beans
Plum Tomatoes
Spice & All Things Nice Tikka Curry Paste
Tomato
Tomatoes
White Basmati Rice
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

TIKKA CHICKY
Preheat the oven to 190°C. Place the Tikka paste into a bowl with 15ml of oil and seasoning. Mix to combine, pat the chicken pieces dry and toss through the Tikka mixture. Place the chicken on a tray (skin-side up) and roast in the hot oven for 35-40 minutes, until the chicken is cooked through and golden. Let it rest for 5 minutes before serving.
BOUNCY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BEANS & SAMBAL
Place the diced cucumber and diced tomato in a bowl with the white wine vinegar, a drizzle of olive oil and seasoning. Toss to coat. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
LET'S PROPOSE A TOAST
Return the pan to a medium heat. Toast the almonds for 3-5 minutes, shifting occasionally, until golden. Remove from the pan, and roughly chop when cool. Combine the coconut yoghurt with ½ of the chopped coriander, add water in 5ml increments until drizzling consistency, and season.
TABLE SET: TICK! DINNER: TIKKA!
Make a bed of rice topped with the Tikka chicken. Serve with the sambal and a drizzle of the coriander-yoghurt. Sprinkle over the toasted almonds and any remaining coriander. There you have it!

Spice & All Things Nice Tikka Curry Paste - 15ml
Free-range Chicken Pieces - 2
White Basmati Rice - 75ml
Cucumber - 50g
Tomato - 1
White Wine Vinegar - 15ml
Green Beans - 150g
Almonds - 15g
Coconut Yoghurt - 50ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

TIKKA CHICKY
Preheat the oven to 190°C. Place the Tikka paste into a bowl with 30ml of oil and seasoning. Mix to combine, pat the chicken pieces dry and toss through the Tikka mixture. Place the chicken on a tray (skin-side up) and roast in the hot oven for 35-40 minutes, until the chicken is cooked through and golden. Let it rest for 5 minutes before serving.
BOUNCY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BEANS & SAMBAL
Place the diced cucumber and diced tomato in a bowl with the white wine vinegar, a drizzle of olive oil and seasoning. Toss to coat. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
LET'S PROPOSE A TOAST
Return the pan to a medium heat. Toast the almonds for 3-5 minutes, shifting occasionally, until golden. Remove from the pan, and roughly chop when cool. Combine the coconut yoghurt with ½ of the chopped coriander, add water in 5ml increments until drizzling consistency, and season.
TABLE SET: TICK! DINNER: TIKKA!
Make a bed of rice topped with the Tikka chicken. Serve with the sambal and a drizzle of the coriander-yoghurt. Sprinkle over the toasted almonds and any remaining coriander. There you have it!

Spice & All Things Nice Tikka Curry Paste - 30ml
Free-range Chicken Pieces - 4
White Basmati Rice - 150ml
Cucumber - 100g
Tomato - 1
White Wine Vinegar - 30ml
Green Beans - 300g
Almonds - 30g
Coconut Yoghurt - 100ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

TIKKA CHICKY
Preheat the oven to 190°C. Place the Tikka paste into a bowl with 40ml of oil and seasoning. Mix to combine, pat the chicken pieces dry and toss through the Tikka mixture. Place the chicken on a tray (skin-side up) and roast in the hot oven for 35-40 minutes, until the chicken is cooked through and golden. Let it rest for 5 minutes before serving.
BOUNCY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BEANS & SAMBAL
Place the diced cucumber and diced tomato in a bowl with the white wine vinegar, a drizzle of olive oil and seasoning. Toss to coat. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
LET'S PROPOSE A TOAST
Return the pan to a medium heat. Toast the almonds for 3-5 minutes, shifting occasionally, until golden. Remove from the pan, and roughly chop when cool. Combine the coconut yoghurt with ½ of the chopped coriander, add water in 5ml increments until drizzling consistency, and season. .
TABLE SET: TICK! DINNER: TIKKA!
Make a bed of rice topped with the Tikka chicken. Serve with the sambal and a drizzle of the coriander-yoghurt. Sprinkle over the toasted almonds and any remaining coriander. There you have it!

Spice & All Things Nice Tikka Curry Paste - 45ml
Free-range Chicken Pieces - 6
White Basmati Rice - 225ml
Cucumber - 150g
Tomatoes - 2
White Wine Vinegar - 45ml
Green Beans - 450g
Almonds - 45g
Coconut Yoghurt - 150ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

TIKKA CHICKY
Preheat the oven to 190°C. Place the Tikka paste into a bowl with 40ml of oil and seasoning. Mix to combine, pat the chicken pieces dry and toss through the Tikka mixture. Place the chicken on a tray (skin-side up) and roast in the hot oven for 35-40 minutes, until the chicken is cooked through and golden. Let it rest for 5 minutes before serving.
BOUNCY BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
BEANS & SAMBAL
Place the diced cucumber and diced tomato in a bowl with the white wine vinegar, a drizzle of olive oil and seasoning. Toss to coat. Place a pan over a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season and remove from the pan on completion.
LET'S PROPOSE A TOAST
Return the pan to a medium heat. Toast the almonds for 3-5 minutes, shifting occasionally, until golden. Remove from the pan, and roughly chop when cool. Combine the coconut yoghurt with ½ of the chopped coriander, add water in 5ml increments until drizzling consistency, and season.
TABLE SET: TICK! DINNER: TIKKA!
Make a bed of rice topped with the Tikka chicken. Serve with the sambal and a drizzle of the coriander-yoghurt. Sprinkle over the toasted almonds and any remaining coriander. There you have it!