By Louis Toogood
Chicken tikka with spiced rice
3 steps
Cook:30min
Our delicious version of this favourite is healthier than the average takeaway. By boiling the rice with spices we've packed in the flavour and cut the calorie content.
Updated at: Thu, 17 Aug 2023 12:05:55 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
20
High
Nutrition per serving
Calories447.6 kcal (22%)
Total Fat8.2 g (12%)
Carbs37.7 g (14%)
Sugars5.2 g (6%)
Protein51.7 g (103%)
Sodium370.3 mg (19%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slash each chicken breast deeply with a knife three or four times on one side. Put in a bowl and add 50g of the yogurt and the tikka paste. Mix well, cover and marinate in the fridge for 30 minutes. Make the raita by stirring the cucumber and most of the mint into the rest of the yogurt. Season, cover and chill.
Knife
Step 2
Heat oven to 240°C/220°C fan. Scatter the onion over a foil-lined baking sheet. Remove the chicken from the marinade, shake off any excess and put on top of the onion. Cook for 20 minutes.
Foil
Baking sheet
Step 3
Meanwhile, tip the rice, curry powder, peas and pepper into a pan of boiling water and simmer for 10 minutes or until the rice is just tender. Drain well and divide the rice among four plates. Add the chicken, roasted onion and remaining mint. Serve with the cucumber raita.
Notes
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Makes leftovers
Easy
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