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DPI-Green Chilli Chicken

Green Chilli Chicken

Quick and easy twist on a tandoori-style curry from the coastal region of Andhra Pradesh.

  • 0 - 30 Minutes
  • Medium
  • 2




  • 250g pouch Tilda Lime and Cilantro Basmati Rice
  • 2 x 175g skinless chicken breasts, cut into thin strips
  • 15g ghee or unsalted butter
  • 200g ready washed 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

How to make Green Chilli Chicken

  1. Make the marinade by blending together the green chilli, garam masala, turmeric, 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 and Coriander Basmati Rice according to pack instructions. Place the hot rice in a bowl, add the spinach and toss until wilted.

  5. Serve the fried green chilli chicken on top of the hot rice, with a wedge of lime.

Veggie option: replace the chicken with paneer, cut into cubes.


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


RTH variant: Pilau Rice.