Past Recipes
Grilled Chicken Tikka

Grilled Chicken Tikka with Turmeric Rice and Cilantro Raita

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Tonight, chicken tikka hits the grill. We marinate chicken breasts in a blend of Greek yogurt and tikka masala curry paste, then lightly char for moist texture and rich, aromatic flavor. It's served over turmeric rice and tender haricots verts, then drizzled with tangy cilantro raita. A garnish of crunchy almonds completes each plate.

  • < 600 Calories
  • For The Grill
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Giuseppe

By Chef Giuseppe

  • Calories 530
  • Protein 53g
  • Total Carb 53g
  • Total Fat 11g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • tikka masala curry paste
    • 1 tablespoon
    • tikka masala curry paste
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • haricots verts
    • 8 ounces
    • haricots verts
  • cilantro
    • 1/8 ounce
    • cilantro
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • ground turmeric
    • 1/4 teaspoon
    • ground turmeric
  • white wine vinegar
    • 2 teaspoons
    • white wine vinegar
  • sliced almonds
    • 1 tablespoon
    • sliced almonds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)
  • large resealable plastic bag (optional)
  • 8" medium pot with lid

Cooking Steps

  1. Marinate chicken

    Marinate chicken

    Preheat grill to medium heat. In a large shallow bowl or resealable plastic bag, whisk together tikka masala curry paste, 2 tablespoons Greek yogurt (reserve remainder), ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature until Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While chicken marinates, rinse all produce. Trim and discard ends of haricots verts (line up the ends to trim them all at once), then cut crosswise into 1-inch pieces. Roughly chop cilantro leaves and stems.

  3. Cook rice and haricots verts

    Cook rice and haricots verts

    In a medium pot, combine rice, turmeric, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer for 8 minutes (move on to Step 4—but don't forget to come back). Then, stir in haricots verts; cover pot again and cook until water is absorbed and haricots verts are tender, 2-4 minutes more. Remove pot from heat; let stand, still covered, until Step 6.

  4. Make cilantro raita

    Make cilantro raita

    While rice cooks, in a small bowl, whisk together white wine vinegar, remaining Greek yogurt, half of cilantro, ¼ teaspoon salt, and pepper as desired to combine. Set raita aside for serving.

  5. Grill chicken tikka

    Grill chicken tikka

    If using a grill pan, place it over medium-high heat now. Remove chicken tikka from marinade, allowing excess to drip off, and add to grill. Cook until lightly charred, cooked through, and no longer pink, 4-6 minutes per side. Transfer to a plate and set aside to rest, about 5 minutes.

  6. Plate grilled chicken tikka

    Plate grilled chicken tikka

    While chicken rests, fluff turmeric rice and haricots verts with a fork. Taste and season with salt and pepper as desired, then divide between serving plates. Top with grilled chicken tikka, then dollop over cilantro raita. Garnish with almonds, remaining cilantro, and pepper as desired. Dig in!

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