Easy Baked Chicken Dhal
with Yoghurt & Peanuts
- Milk
- Peanuts
- May contain traces of allergens
- Gluten
- Eggs
- Milk
- Soy
- Fish
- Sesame
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Wheat
No wonder dhal is the darling of Indian home cooking – it's nutritious, versatile, easy to make and brimming with flavour. Here, we're adding tender pieces of chicken, versatile veggies and crunchy crushed peanuts.
Ingredients
1
carrot
1
onion
1 bag
Silverbeet
1 packet
chicken breast strips
1 packet
red lentils
(May be present: Gluten)
1 packet
tomato paste
1 packet
garlic paste
(May be present: Gluten, Eggs, Milk, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 tin
coconut milk
1 sachet
beef-style stock powder
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Wheat)
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • Thinly slice carrot into rounds. Roughly chop brown onion and silverbeet. Cut chicken breast strips into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook carrot, onion and chicken, tossing, until browned, 4-5 minutes. • Meanwhile, rinse red lentils. Boil a kettle of water.
TIP: The chicken will finish cooking in the oven!
• Add the mild North Indian spice blend, tomato paste and garlic paste to the chicken and cook, tossing, until fragrant, 1 minute. • Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people), coconut milk, chicken-style stock powder and lentils. Stir to combine and bring to a simmer, 1-2 minutes.
• Transfer chicken dhal mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and lentils are softened, 20-25 minutes. • When dhal is done, stir through butter and silverbeet until wilted, 1 minute. Season to taste.
TIP: If the lentils are dry, stir through a splash of water.
• Divide cheat's baked chicken dhal between bowls. Top with Greek-style yoghurt and crushed peanuts.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, flavourful dish, though some found it mild; consider adding chilli for extra spice.
- Ease of prep: Quick and simple to prepare, with the option to make ahead and pop in the oven later.
- Suggestions: Try serving with rice or flatbread for a more complete meal; add extra vegetables like green beans for balance.
- Next-day meals: Leftovers were popular, with some reporting it tasted even better the following day.
- Texture: The crunchy peanuts added a nice contrast, though some found the lentils slightly undercooked.
