Chicken Tikka & Cucumber Raita Rice Bowl
Lunch · Indian · Ready in 15 min · Serves 2
Tikka-spiced chicken over rice with a cool cucumber raita. The gluten-free half of a takeaway favourite, on the table in fifteen minutes.
Per serving
- Calories
- 540
- Protein
- 46 g
- Carbs
- 53 g
- Fat
- 16 g
- Fibre
- 3 g
Vitamins and minerals, % of a day’s needs
- Iron11%
- Vitamin D1%
- B1237%
- Zinc23%
- Magnesium22%
- Omega-37%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Chicken breast, cubed
- 300 g Cooked rice
- 150 g Greek yogurt
- 120 g Cucumber
- 20 g Ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 2 tsp Garam masala
- 1 tbsp Vegetable oil
- 15 ml Lemon juice
- 8 g Fresh mint, chopped
- 1 tsp Salt
Method
- 1
Toss the 300g of cubed chicken breast with 20g ginger-garlic paste, 2 tsp Kashmiri chilli powder, 2 tsp garam masala, 50g of the Greek yogurt and 1 tsp salt until every piece is red all over.
- 2
Grate the 120g cucumber, squeeze out the water and stir it into the remaining 100g yogurt with 8g chopped mint and 15ml lemon juice.
- 3
Warm 1 tbsp vegetable oil in a frying pan over medium-high heat and cook the coated chicken for 8 minutes, turning every couple of minutes, until the edges are charred and the cubes are firm.
- 4
Warm the 300g of cooked rice through, divide it between two bowls, pile the tikka on top and spoon the raita alongside.
