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
The Tastiest Tikka Chicken
with fluffy basmati rice & tender green beans
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for The Tastiest Tikka Chicken?
The preparation time for The Tastiest Tikka Chicken with fluffy basmati rice & tender green beans is between 15 and 30 minutes.
What is the total time required to make The Tastiest Tikka Chicken with fluffy basmati rice & tender green beans?
The total time required to make The Tastiest Tikka Chicken with fluffy basmati rice & tender green beans is between 35 and 50 minutes.
How many servings does The Tastiest Tikka Chicken provide?
4 servings
What are the main ingredients in The Tastiest Tikka Chicken?
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
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?
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
How many calories does The Tastiest Tikka Chicken have?
789 calories
How much fat content does The Tastiest Tikka Chicken have?
grams
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