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Tilda Masala_Vegetable Pilaf & skewers min

VEGETABLE PILAF WITH CHICKEN SKEWERS

Marinated in yoghurt and spices, enjoy these flavoursome chicken skewers, paired perfectly with vegetable pilaf.

  • 31 - 60 Minutes
  • Easy
  • Serves 2

Method

Ingredients

Ingredients

  • Vegetable Pilaf
  • 1 pouch Tilda Masala Rice
  • 1 tbsp oil
  • 1 onion, finely sliced
  • 1 clove garlic, crushed
  • 1 red pepper, chopped
  • 50g okra, sliced
  • 100g green beans, cut and blanched for 4 minutes
  • 20g toasted cashew nuts
  • Handful fresh coriander, chopped
  • Salt & black pepper to season
  •  
  • Chicken Skewers
  • 2 large chicken breast
  • 4 tablespoon fat free yoghurt
  • 2 tablespoon Tandoori Masala spice blend powder
  • 2 cloves garlic
  • 1 lemon

How to make VEGETABLE PILAF WITH CHICKEN SKEWERS

  1. Heat the oil in a large pan and add the onions, garlic and red pepper and fry for about 5 minutes to soften

  2. Add the okra and green beans and fry for another 5 minutes

  3. Heat Tilda Indian Curry Rice in the microwave for 1 minute and stir into the vegetable mix

  4. Add the cashew nuts and coriander and heat through. Season with salt and pepper and serve piping hot

  5. For the chicken skewers, mix tandoori masala spices, fat-free yoghurt, garlic, and lemon together in a bowl

  6. Cut the chicken breasts into even-sized cubes and marinate into the bowl for at least 10 minutes (for the best results, leave the chicken to marinate in the tandoori yoghurt marinade for 2 hours).

  7. Place in a pan or in the oven and cook for 20-30 minutes until the chicken is cooked through. Don’t forget to turn the skewers halfway through cooking.

  8. Place the skewers alongside the rice and sprinkle some finely chopped coriander on top before serving.