Green Chilli Chicken

20 mins
  • Serves 2
  • Quick & Easy
  • Cook: 20 mins

A quick and easy twist on a tandoori-style curry from the coastal region of Andhra Pradesh in India. The spices in this dish balance perfectly with the flavours of our Lime & Coriander rice. For a delicious vegetarian alternative, replace chicken with paneer, cut into cubes.

Tildalicious tip: yoghurt is a great ingredient for tenderising meat before cooking.



  • 1 pouch Tilda Lime & Coriander rice
  • 2 x 175g skinless chicken breasts, cut into thin strips
  • 15g ghee or unsalted butter
  • 200g fresh spinach
  • 1 lime, cut into wedges

For the marinade:

  • 1 x whole green chilli, roughly chopped
  • 2 tsp ground garam masala
  • 1/2 tsp ground turmeric
  • 1 tsp ground ginger
  • 2 garlic cloves, peeled
  • 60g full fat natural yoghurt


  1. Make the marinade by blending together the green chilli, garam masala, turmeric and ginger with the garlic and yoghurt in a small food processor until smooth. If using a pestle and mortar, add the yoghurt at the end, once the chilli and garlic have turned to a paste
  2. Pour into a bowl with the chicken and, using a spoon, coat the meat completely
  3. Heat the ghee in a non stick frying pan and fry the chicken over a low heat for 5 minutes each side
  4. Meanwhile heat the Tilda Lime & Coriander rice according to pouch instructions
  5. Place the hot rice in a bowl, add the spinach and toss until wilted
  6. Serve the fried green chilli chicken on top of the rice with a wedge of lime

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