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Green Chilli Chicken

  • 0 - 30 Minutes
  • Easy
  • Serves 2
  • Green Chilli Chicken

An Indian inspired dish that is full of flavour but quick and easy to make. The tasty marinated chicken pairs perfectly with our Lime & Coriander rice.




  • 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