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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 40 Bree and Jessica: Butter Chicken with Red Lentil Dhal and Rice

Check out Bree and Jessica's butter chicken recipe from TV2's My Kitchen Rules

Prep: 35 mins (+1 hour marinating)

Cook: 1 hour

Serves: 4



  • 1kg boneless chicken thighs, halved
  • 125g ghee
  • 1 onion, chopped
  • Salt and pepper, to season
  • 125ml (1/2 cup) thickened cream
  • 1/4 cup chopped coriander leaves
  • Steamed basmati rice, to serve


  • 400g can crushed tomatoes
  • 190g (1/3 cup) yoghurt
  • 4 garlic cloves, crushed
  • 90g (3/4 cup) ground almonds
  • 2cm-piece ginger, grated
  • 6 cardamom pods, bruised
  • 2 tbs brown sugar
  • 2 tsp garam marsala
  • 1 cinnamon quill
  • 1/2 tsp ground cloves
  • 1/2 tsp chilli powder
  • 2 tbs tomato paste
  • 1 pinch of saffron threads

Red lentil dhal

  • 2 tsp vegetable oil
  • 1 onion, chopped
  • 1 long green chilli, chopped
  • 1 and 1/2 tsp cumin seeds
  • 1 and 1/2 tsp black mustard seeds
  • 1 and 1/2 tsp ground cumin
  • 1 and 1/2 tsp ground coriander
  • 1 tsp ground turmeric
  • 3 curry leaves
  • 1 tomato, chopped
  • 200g (1 cups) red lentils, rinsed, drained
  • 400ml can coconut milk

Tomato salsa

  • 200g grape tomatoes, quartered
  • 1/2 small red onion, finely chopped
  • 1 small bunch coriander, leaves only



  1. To make marinade, combine all ingredients in a 6-cup capacity baking dish. Add chicken, then rub marinade all over. Cover and refrigerate for 1 hour to marinate.
  2. Preheat oven to 180C. Melt ghee in a small frying pan over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add to chicken mixture and cover dish tightly with foil. Bake for 40 minutes. Remove foil and bake for a further 15 minutes or until very tender.
  3. Meanwhile, to make dhal, heat oil in a medium saucepan over medium heat. Add onion and chilli and cook, stirring, for 3 minutes or until softened. Stir in seeds and spices. Cook for a further 1 minute or until fragrant. Stir in remaining ingredients and 250ml (1 cup) water. Bring to a simmer, then simmer, partially covered and stirring occasionally, for 25 minutes or until lentils are cooked and most of the liquid has been absorbed. Season with salt.
  4. To make salsa, combine all ingredients in a bowl. Season.
  5. Stir cream and coriander through chicken, then season.
  6. Divide rice among serving plates and top with chicken and sauce. Spoon dhal and salsa to the side and garnish with coriander to serve.



  • If you’re time-poor, cook this curry in a pressure cooker for 30 minutes on high.