Jump to content
Home > Recipes > Tandoori Chicken with Mushroom Pilau
Tandoori Chicken Resized

Tandoori Chicken with Mushroom Pilau

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

  • 31 - 60 Minutes
  • Easy
  • Serves 2




  • 120g Tilda 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. 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. Then reduce the heat.

  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. While this is cooking, cook the rice.

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

  5. Serve topped alongside the rice with the toasted almonds and a dollop of natural yoghurt if using.