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1
Mix the yogurt and tikka paste in a large bowl.
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2
Rinse the chicken, drain then add to yogurt mix.
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3
Cover with plastic wrap and refrigerate for at least four hours.
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4
Chop tomatoes and yellow onion quite small.
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5
Combine with other salad ingredients, except the cilantro.
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6
Cover with plastic wrap, or make it in Klip-lok tub, and refrigerate for at least two hours.
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7
Bring the water to the boil in a large pot with a lid.
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8
Rinse the rice well in a sieve.
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9
When water is boiling stir the rice in, put on the lid and bring back to the boil.
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10
If the rice bubbles up too much, just lift up the lid and put it back down when the bubbles subside.
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11
Cook rice for 10 minutes, or until the water is all gone and there are no bubbles forming.
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12
Heat the broiler or set the oven at 200 C/400F
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13
Take the rice off the heat, take off the lid and place a clean tea towel over the pot and leave it until you are ready to serve.
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14
Line the broiler tray or a baking sheet with foil.
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15
Either place the chicken pieces on the foil, or thread onto metal skewers.
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16
Discard any leftover yogurt mixture.
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17
Cook chicken for 15-20 minutes, turning over halfway through cooking.
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18
Take the tea towel off the rice, fluff it up with a fork, then serve in mounds.
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19
Place tikka chicken on the rice.
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20
Stir cilantro into the tomato and onion salad and serve that on the side.
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21
Serve with wedges of lemon to squeeze over the chicken.
