Chicken tikka with coriander rice and mint chutney


Last night I thought I was well prepared for dinner as I marinated my meat and chopped my veggies before going to the pool. I came back and when started cooking I found out we have no gas. Thanks to Tom and his huge camping equipment we saved our dinner. I cooked my rice on a camping stove and my meat on portable BBQ.

Overall the recipe is very simple, but super delicious. You can do some prep in advance and when it`s time for dinner just cook everything for no more than 40 minutes.


For the meat

3 chicken breasts cut into chunks

the juice oh half lemon

1 cup plain yogurt

2 garlic cloves

thumb size ginger

1 tsp cumin

1 tsp coriander powder

1 tbsp turmeric

1 tsp chili flakes

salt and pepper

For the rice

1 cup basmati rice

3 cups water

2 tbsp oil

2 cups spinach

1 cup fresh coriander

1 fresh jalapeno (or green chili)

1 small red onion

1 garlic clove

salt to taste

For the mint chutney 

1 cup mint leaves

1/2 cup fresh coriander

1 red or green chili pepper

1/3 small red onion

half lemon juiced

2 tbsp water

2 tbsp yogurt

salt and pepper to taste



  1. Start with marinating your meat for at least 30 minutes in the fridge
  2. While marinating, chop all the veggies for the rice and blend until smooth- add some water if you need
  3. In a pan mix rice, coriander mix, water, oil and salt and pepper and cook until the rice is soft and cooked through. Put the lid on for five minutes and then fluff with a fork before serving
  4. For the chutney just blend everything together until you get nice creamy sauce
  5. Once your meat is ready for cooking, thread it onto wooden skewers and BBQ or cook in the oven for 35-40 minutes.
  6. Serve your dish by plating your rice, then skewers, then sauce and sprinkle some fresh coriander.

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