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Chicken in Greek Yoghurt with Birds Eye Chillie, is a spicy rich yellow gravy that is cooked with chillie padi.


  • 1 chicken, cut into 8 pcs, skinned, washed and drained

  • 1 cup/250ml Greek Yoghurt

  • 3 tomatoes, cut into 4

  • 1 stalk lemongrass, lightly bruised

  • 3 kaffir lime leaves, lightly bruised

  • 1 turmeric leaf, torn to 2 (optional)

  • Salt to taste Vegetable oil

  • ½ cup water

  • Spices to blend:

  • 10 red bird's eyes chillies

  • 10 green bird's eyes chillies

  • 3 large red onions

  • 2 cloves garlic, peeled

  • 1 inch old ginger, peeled

  • 1 inch of fresh turmeric, peeled

  • 5 candlenuts

  • Chicken marinade:

  • 1 tbsp turmeric powder, 1 tbsp grated ginger, salt to taste


  • 1.

    Marinate chicken pieces with ginger, turmeric powder and salt for at least 30 minutes.

  • 2.

    Fry chicken until ¾ cooked and put aside.

  • 3.

    Finely blend spice ingredients into paste.

  • 4.

    Using the same oil in pot, pour in the blended ingredients, torn tumeric leaf, kaffir lime leaves, lemongrass and fry till oil appear and spices are fragrant (Medium heat - Do not burn).

  • 5.

    Add the fried chicken, yoghurt and water.

  • 6.

    Switch on flame, keep it to a simmer for chicken to absorb blended fried paste until the gravy thickens.

  • 7.

    Add tomatoes and salt to taste.

  • 8.

    Serve with steamed white rice.


Switch off flame before adding yoghurt so that yoghurt will not split.

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