The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Tikka Chicken, Turmeric Rice & Yoghurt Dip
Tender British chicken, sizzled with classic tikka spices, then baked till juicy, golden and delicious. On the side? Turmeric rice, roasted veggies and a crunchy cucumber salad. Plus, a creamy yoghurt raita for dipping!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 160g brown rice (brown rice (100%))
- 2 pepper
- 4 x British Free Range chicken breasts
- 1 romaine lettuce
- 1 unwaxed lemon
- 2 onion
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 tsp turmeric
- 1 cucumber
- 1 handful of fresh coriander
Nutritional Information
Calories: 518
Protein: 48g
Carbs: 45g
Fat: 16g
Tikka Chicken, Turmeric Rice & Yoghurt Dip
Tender British chicken, sizzled with classic tikka spices, then baked till juicy, golden and delicious. On the side? Turmeric rice, roasted veggies and a crunchy cucumber salad. Plus, a creamy yoghurt raita for dipping!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Bring a large saucepan filled with salted hot water to a boil. Add the rice and half the turmeric and boil for 25-30 mins, until cooked, then drain.
- Roughly chop the coriander. Place the chicken in an ovenproof dish. Coat the chicken with the tikka paste, remaining turmeric, half the coriander, half the yoghurt, juice from half the lemon and 1 tbsp oil. Season with a pinch of sea salt and black pepper, then bake for 20-25 mins, or until the chicken is cooked through.
- Slice the peppers into 2cm thick wedges. Quarter the onions. Finely dice one-quarter, place into a small bowl and set aside. Cut the remaining into thin wedges. Place the onion wedges and peppers on a baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden brown.
- Make the yoghurt dip; coarsely grate half the cucumber and add to the diced onion bowl, along with the remaining coriander and yoghurt. Season with sea salt and black pepper and mix. Slice the remaining cucumber into discs. Trim and thinly slice the lettuce. Cut the remaining lemon into wedges.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary. Once cooked, leave to rest then thinly slice against the grain.
- Serve the chicken with the turmeric rice, roasted veg, lettuce and cucumber. Garnish with the lemon wedges and yoghurt dip.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.