Home Recipes Tandoori Chicken with Mushroom Pilau

Tandoori Chicken with Mushroom Pilau

From Tilda Kitchen

  • Easy
  • Serves 2

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



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)

  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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