The Tastiest Tikka Chicken

Name: The Tastiest Tikka Chicken
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
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

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

4.8

38 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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 - 60ml
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
White Basmati Rice - 300ml
Cucumber - 200g
Tomatoes/" title="View all our recipes with Plum Tomatoes at eCook">Plum Tomatoes - 2
White Wine Vinegar - 60ml
Green Beans - 600g
Almonds - 60g
Coconut Yoghurt - 200ml
Fresh Coriander - 15g

Download the Recipe

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!