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Tandoori Chicken with Mushroom Pilau

Tandoori Chicken with Mushroom Pilau

Spicy bites of marinated chicken served with a delicate Mushroom Pilau.

  • Easy
  • Serves 2




  • 120g Tilda Wholegrain Basmati Rice
  • 2 chicken breasts, sliced
  • 2 tbsp 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 masla
  • 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.

  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. Cook the Tilda Wholegrain Basmati Rice as per the instructions on the pack, then add to the mix. 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. Served topped with the toasted almonds and a dollop of natural yoghurt if using.