Mystical Tikka Rice Bowl

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Mystical Tikka Rice Bowl

A creamy mild mystically spiced seared chicken and pea rice bowl with grape tomatoes and chutney.

Ingredients to serve 2

  • 2 x Chicken Breasts - diced
  • 7.5ml x Tandoori Paste
  • 15g x Crushed Garlic
  • 15ml x Honey
  • 125ml x Cream
  • 15g x Tomato Paste
  • 100g x Basmati Rice
  • 80ml x Plain Yoghurt
  • 40ml x Chutney
  • 150g x Cherry Tomatoes - halved
  • 25g x Baby Spinach - shredded
  • 100g x Peas
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breasts - diced
  • 15ml x Tandoori Paste
  • 30g x Crushed Garlic
  • 30ml x Honey
  • 250ml x Cream
  • 30g x Tomato Paste
  • 200g x Basmati Rice
  • 160ml x Plain Yoghurt
  • 80ml x Chutney
  • 300g x Cherry Tomatoes - halved
  • 50g x Baby Spinach - shredded
  • 200g x Peas
  • 40g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

The tandoori paste isn't that strong nevertheless use at your own discretion and using cream and honey mellows it out for a tasty dinner.

Step 1 - Green Basmati

Once your water in your large saucepan has come to the boil, add your basmati rice, give your rice a good stir, then once your water comes back to the boil, reduce it to simmer and cook for 8-10 minutes until tender. Drain through a colander once done. While your rice is cooking fry your peas in a pan with a dash of water for 2-3 minutes until tender, mix into your rice once done and taste and season your rice with salt and pepper.

Step 2 - Creamy Tandoori Chicken

Season your chicken with salt, pepper and as much or as little tandoori paste as you would like. Mix through your crushed garlic, then heat a large casserole pan over med-high heat, once the pan is hot fry your chicken for 4-5 minutes, stirring at regular intervals to minimise the char being too dark - some char is good it adds to the flavour. Then add your tomato paste with a dash of water, fry for 1 minute then finish with your cream, bring your liquid to heat and cook until slightly thickened. Taste and season with salt, pepper and stir through your honey.


Mix your shredded baby spinach and halved cherry tomatoes in a bowl, dress with olive oil, salt and pepper. Divide your green rice amongst your servings, top with your creamy tandoori chicken, spinach and tomatoes, yoghurt and chutney.