Tikka Spiced Chicken with Puy Lentil Dhal

Tikka Spiced Chicken with Puy Lentil Dhal

Ready in 45 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 8, 2018.

Marinate the chicken the night before and store in the fridge, to get even more flavour into the recipe.



  • 2 teaspoons oil
  • 1 clove garlic, minced
  • ½ red onion, finely diced
  • 1 teaspoon finely grated ginger
  • 1½ teaspoons dhal spice
  • 150g Puy lentils
  • 2 tomatoes, roughly diced
  • 1 cup chicken stock
  • 2 cups water
  • 20g ground almonds
  • ¼ cup yoghurt
  • ½ bag baby spinach, roughly chopped


  • ½ cauliflower, cut into small florets
  • 1 teaspoon oil
  • 1½ teaspoons dhal spice


  • 550g lean chicken breast steaks
  • 2 teaspoons oil
  • 2 tablespoons yoghurt
  • 1½ tablespoons tikka chicken spice
  • 1 clove garlic, minced
  • 2 teaspoons finely grated ginger
  • ½ teaspoon salt


  • ½ Lebanese cucumber
  • 2-3 tablespoons coriander
  • Remaining yoghurt


  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Prepare ingredients.
  2. Heat oil in a medium pot on medium heat. Add onion, garlic and ginger. Cook for 2-3 minutes, until softened. Add first measure of dhal spice and cook, stirring, for 30-60 seconds, until fragrant.
  3. Add lentils, tomatoes, stock and water. Bring to a simmer, reduce heat to low and simmer for 22-25 minutes, stirring occasionally, until lentils are tender with a bite.
  4. Once cooked, remove from heat and stir through ground almonds and yoghurt. Season and set aside covered to keep warm.
  5. While lentils simmer, prepare roasted cauliflower. Toss cauliflower with oil and second measure of dhal spice mix and season. Roast for 18-20 minutes, until tender.
  6. Pat chicken dry and place in a bowl with all remaining tikka spiced chicken ingredients. Toss to coat and leave to marinate until cauliflower has 8 minutes cooking time remaining.
  7. Peel cucumber into ribbons and roughly chop coriander. Set aside for serving.
  8. Heat a large, dry fry-pan on medium-high heat and cook chicken for 2-3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest.
  9. Stir spinach through dhal just before serving and season. Slice chicken thinly, reserving any resting juices.
  10. To serve, spoon Puy lentil dhal into bowls. Top with roasted cauliflower and tikka spiced chicken, drizzling over resting juices, if desired. Garnish with cucumber ribbons, sprinkle with coriander and dollop over yoghurt.

Nutritional Information

Energy 1822 kj
435 kcal
Protein 47.0g
Carbohydrate 31.6g
Fat 12.9g