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Home > Recipes > Tandoori Chicken with Mushroom Pilau
Tandoori Chicken Resized
Tandoori Chicken with Mushroom Pilau

From:
Tilda Kitchen

Tandoori Chicken with Mushroom Pilau

Spicy bites of marinated tandoori-style chicken with a delicate mushroom pilau using our White and Brown rice. Delicious when served with a natural yoghurt and a sprinkling of almonds.

  • Easy
  • Serves 2

This recipe uses:

White and Brown Basmati Rice

Where to buy
Tandoori Chicken with Mushroom Pilau

Method

Ingredients

Ingredients

  • 1 pouch Tilda White & Brown rice
  • 2 chicken breasts, sliced
  • 2 tbsps natural yoghurt
  • 1 large heaped tbsp curry paste ( we recommend a Mild Curry or Tandoori Paste)
  • 1 tbsp vegetable oil
  • 1 tsp mild curry powder or garam masala
  • 1 onion, thinly sliced
  • 1 thumb ginger, finely grated
  • 1 clove garlic, crushed
  • 100g mushrooms, sliced
  • Large handful fresh coriander, chopped
  • Small handful toasted flaked almonds
  • Large dollop of natural yoghurt (optional)

How to make Tandoori Chicken with Mushroom Pilau

  1. Start by mixing the yoghurt and curry paste together. Then, stir through the chicken and leave to marinade for a few minutes.

  2. Heat the oil in a large frying pan and add the onions, garlic, ginger and curry powder. Fry gently for 3- 5 minutes. Add the mushrooms and cook for a further 2 -3 minutes.

  3. Heat the Tilda White & Brown rice in the microwave and add to the pan. Stir, reduce the heat and keep warm.

  4. Meanwhile heat a griddle pan until hot. Place the chicken pieces in the pan and cook on each side adding sear marks from the hot pan.

  5. When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander.

  6. Serve topped with the toasted almonds and a dollop of natural yoghurt if using.

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