Tilda Kitchen Recipe created by Tilda Kitchen

Tandoori Chicken with Mushroom Pilau

20 mins
  • Serves 2
  • Quick & Easy
  • Prep: 10 mins
  • Cook: 10 mins

Spicy bites of marinated chicken served with a delicate Mushroom Pilau

  • 557 Calories
  • Gluten Free


  • 1 pack Tilda Wholegrain Steamed Basmati Rice or Tilda Wholegrain Pilau Steamed Basmati 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)


  1. Mix the yoghurt and curry paste together and stir through the chicken. Leave to marinade for a few minutes


  1. 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
  2. Heat the Tilda Wholegrain Steamed Basmati Rice in the microwave and add to the pan. Stir, reduce the heat and keep warm
  3. 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
  4. When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander
  5. Served topped with the toasted almonds and a dollop of natural yoghurt if using

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