Tandoori Chicken with Mushroom Pilau

Tilda .


Standard Supplier 4th February 2020

Tandoori Chicken with Mushroom Pilau

30 min

Try swapping your usual basmati rice for brown basmati! It'll add a lovely nutty flavour and texture to your dishes, plus it's full of nutrients and natural fibre perfect for healthy menu options.


  • 120g Tilda Wholegrain Basmati Rice
  • 2 chicken breasts, sliced
  • 2 tbsp natural yoghurt
  • 1 large heaped tbsp curry paste (we recommend a Mild Curry or Tandoori Paste)
  • 1 tbsp vegetable oil
  • 1 tsp mild curry powder or garam masla
  • 1 onion, thinly sliced
  • 1 thumb ginger, finely grated
  • 1 clove garlic, crushed
  • 100g mushrooms, sliced
  • Large handful fresh coriander, chopped
  • Small handful toasted flaked almonds
  • Large dollop of natural yoghurt (optional)



Mix the yoghurt and curry paste together and stir through the chicken. Leave to marinade for a few minutes.


Heat the oil in a large frying pan and add the onions, garlic, ginger and curry powder. Fry gently for 3- 5 minutes. Add the mushrooms and cook for a further 2 -3 minutes.
Cook the Tilda Wholegrain Basmati Rice as per the instructions on the pack, then add to the mix. Stir, reduce the heat and keep warm.
Meanwhile heat a griddle pan until hot. Place the chicken pieces in the pan and cook on each side adding sear marks from the hot pan.
When the chicken is cooked stir into the Mushroom Pilau. Stir in the coriander.
Served topped with the toasted almonds and a dollop of natural yoghurt if using.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you