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Gym Kitchen Chicken Tikka Rice



30 mins

active time

30 mins

total time


1 tsp of salt

1 tsp paprika

1/4 tsp turmeric

1 tbsp water, 1 tsp cornflour, 1 tsp oil (velveting)

1 tbsp yoghurt or lemon juice (acid tenderising)

1/3 chicken breast, chopped

1/4 cauliflower, chopped

2 tbsp green lentils

1 tsp cumin seeds

1/2 tsp turmeric

1 tsp chilli powder

1 cardamom

1 garlic

1 ginger piece

1/2 cup tomato passata

1 chopped onion

2 tbsp coconut milk powder

1 tsp cinnamon

1/2 tsp salt

1/8 cup dry brown rice

1/4 cup water

1 spring green leaf, finely sliced

2 tbsp tomato paste

1 garlic clove, chopped

1 ginger piece, crushed

1 tsp garam masala

1 tbsp water

1 tbsp cornflour

1/2 tsp salt

1 tsp chilli powder

1/2 tsp paprika

1/4 tsp cumin

a pinch of turmeric

a pinch of black pepper

a pinch of cinnamon

a pinch of dried basil or oregano


Defrost chicken and chop into cubes.

Marinade the chicken with salt, paprika and turmeric, adding either yoghurt, lemon juice or egg white. Let soak for 10 minutes until the liquid is absorbed.

Combine rice, toasted cauliflower, and cumin seeds, turmeric, chilli powder, cardamom, garlic and ginger in tomato passata. Add green lentils.

Add chopped onion, coconut milk, cinnamon and salt to taste.

Then add chopped onion, coconut milk powder, cinnamon and salt.

Finely slice the spring greens and add to the dish to gently wilt. heat.

Sear the chicken in a hot pan for 30 seconds until opaque, charred but not fully cooked. Add tomato paste, garlic, ginger, garam masala. Splash with 1 tbsp water and 1 tbsp cornflour.

Season with 1/2 tsp salt, chilli powder, cumin, and a pinch of turmeric, black pepper, cinnamon, basil flakes and paprika. Stir until chicken is cooked and sauce is thick.

Combine chicken and rice, and serve.



30 mins

active time

30 mins

total time
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