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.
Golden Tikka Chicken with Carrot Salad & Black Rice
This one's a real showstopper! Marinate juicy British chicken thighs with creamy coconut yoghurt and classic tikka spices. Grill till golden and tender, then serve with black rice, colourful carrot ribbons and cucumber.
High protein
Serving size
Ingredients
- 1 unwaxed lemon
- 300g British Free Range chicken thighs
- 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 coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 1 carrot
- 1 midi cucumber
- 1 tsp nigella seeds (Nigella Seeds)
- 100g black rice (Organic Black Rice)
- 1 onion
Nutritional Information
Calories: 633
Protein: 40g
Carbs: 53g
Fat: 30g
Ingredients
- 1 onion (use half)
- 100g black rice (use half) (Organic Black Rice)
- 1 carrot (use half)
- 1 midi cucumber (use half)
- 1 handful of fresh coriander (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lemon (use half)
- 150g British Free Range chicken thighs
- 2 tbsp tikka paste (use half) (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)
- 1 tsp nigella seeds (use half) (Nigella Seeds)
Nutritional Information
Calories: 655
Protein: 40g
Carbs: 53g
Fat: 32g
Golden Tikka Chicken with Carrot Salad & Black Rice
This one's a real showstopper! Marinate juicy British chicken thighs with creamy coconut yoghurt and classic tikka spices. Grill till golden and tender, then serve with black rice, colourful carrot ribbons and cucumber.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a medium bowl, a large bowl & a grater
Get the rice on
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Pickle the carrot salad
- Peel the carrot into ribbons. Slice the cucumber into 1/2cm thick half-moons. Halve the lemon
- In the large bowl combine the lemon juice with a pinch of salt and pepper, then add the cucumber, carrot and nigella seeds Toss to coat and set aside to pickle
Marinate the chicken
- In the medium bowl combine the tikka paste with the yoghurt and a good pinch of salt. Cut the onion into wedges
- Lay the chicken thighs flat onto one side of the foil-lined baking tray. Coat with half of the tikka yoghurt, drizzle with 1 tsp oil and season with salt and pepper. Add the onion to the other side of the tray and drizzle with oil. Grill for 16 mins, until golden and cooked through
Finishing touches
- Add a splash of water to the tikka yoghurt to get a drizzling consistency. Roughly chop the coriander
- When cooked, stir the onion through the rice
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the tikka chicken with the carrot salad and onion rice. Drizzle over the tikka yoghurt and garnish with the coriander
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