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Spaghetti With Chicken Mince & Yoghurt Sauce

BY Mahbir 
Serves: 4  •  DIFFICULTY: Easy 
PREPARATION Time: 20 minutes 
COOKING Time:  45 minutes 


500 grams dried spaghetti

600 grams chicken mince

8 tablespoons virgin olive oil

1 medium-sized red onion, chopped

1 can chopped tomatoes

2 pickled red peppers, chopped

4 Mahbir Whole Cloves

2 allspice whole seeds

2 teaspoons dried basil

1 teaspoon table salt

freshly ground Mahbir Whole Tellicherry Peppercorns, season to taste


For the yoghurt sauce:

300 grams Greek yoghurt

1 teaspoon onion puree

2 tablespoons virgin olive oil

1 teaspoon red wine vinegar

table salt, season to taste

Mahbir Smoked Paprika Powder, season to taste


  1. In a large, heavy-bottom saucepan, and over a high heat, add the olive oil and cook the chicken mince for about seven-to-eight minutes. Stir occasionally until browned.
  2. Add the chopped onion, whole cloves, and allspice seeds, and cook for a further five minutes.
  3. Add the chopped tomatoes, pickled red peppers, dried basil, salt, freshly ground pepper and 100 millilitres of water.
  4. Bring to a boil, and then reduce the heat. Place the lid on the saucepan, and whilst stirring occasionally, cook for a further 30 minutes.
  5. Prepare the yoghurt sauce by mixing all of the ingredients together in a bowl.
  6. In salted water, cook the dried spaghetti according to instructions on the packaging.
  7. Drain and whilst the spaghetti is still piping hot, immediately mix the spaghetti into the yoghurt sauce.
  8. To serve, place a large ball of spaghetti onto a plate, and then ladle a generous portion of the tomato and chicken mince sauce on top.

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