How to make an easy Lamb Curry? (Fathers Day Recipe)

Easy Lamb Curry

Here is another exciting recipe that you can make for dad, this Father’s Day. Flavourful and Delicious Lamb Curry with Mushrooms Peppers.

Ingredients and Method:

650 gms of Cubed Lamb (We used Boned In)
2-3 tbsp oil
1 tsp cumin seeds
2 large chopped onions
4-5 garlic cloves
2 inch piece of ginger
1 tsp salt
1/2 tsp turmeric
1 tsp Paprika
1 green chilli ( or half)
(skip if you can’t handle spice or adjust to your taste)
1 tsp Curry Powder
3 chopped fresh tomatoes
1/2 tsp garam masala
cup of mushrooms and peppers chopped
1-2 cups of water and Cilantro for garnish


Fry Lamb until brown and then set aside. Make paste out of onions, ginger garlic and green chilli.
Heat Oil in a pan and add cumin seeds. Let them sizzle for 30 secs and add onion paste. Mix well and add salt, paprika and turmeric. Cover and cook for 4-5 mins.
Once masala is done, add veggies. Mix well. Add tomatoes and curry powder. Let them become tender ( within 3-4 mins) .
Add meat and cook until done. ( I would suggest simmering – on low heat at least 30 mins. Add water as required. 1-2 cups is sufficient.
Garnish with cilantro leaves and Serve with fresh rotis, naan or over rice.


Spicy Dhaba Style Chicken Curry – Father’s day Recipe

Dhaba Chicken curry

This father’s Day surprise dad with this simple, spicy Dhaba style Chicken Curry which is easy to prepare and tastes delicious. Serve it with rice or naan.

Want to keep things Simple? Wake up dad with this easy but healthy Breakfast wrap.

Ingredients and Method:

1 Kg Chicken- Bone in (just adds in more flavour to the dish)
I prefer to use skinless meat but you can use it with skin if you want

2-3 tbsp oil
1 tsp cumin seeds
1 large chopped onion
1 tbsp ginger-garlic paste
1 tsp salt
1/2 tsp turmeric
2 dried red chillies
(skip if you can’t handle spice or adjust to your taste)
1 tsp Curry Powder
1 tbsp Tomato Paste
1-2 cups of water and Cilantro for garnish


Heat Oil in a pan and add cumin seeds. Let them sizzle for 30 secs and add onions. Mix well (let them get coated with oil) and add ginger garlic paste. Add salt and turmeric. Next crush in dried red chillies and throw them int he mixture. Let onions fry for 3-4 mins and when no longer raw, add chicken pieces. Seal the chicke (2-3 mins), add curry powder and tomato paste.

Mix thoroughly and then add water. Cover and let simmer for 15 -20 mins (depending on the cut of the chicken and quantity you are preparing or until it’s done)
Serve with fresh rotis, naan or over rice.

How to make Chicken Korma at home?

One for my favourite Indian dishes is Chicken Korma. Recipe for chicken Korma is not that complicated. The other day I was looking at products at my grocery store’s Indian aisle and was shocked to see the amount of additives that go into prepackaged Korma sauces. Seriously, does our body need those extra chemicals? I have outlined a basic chicken Korma recipe below that you can tailor to suit your taste and preference. Enjoy 🙂


2 tbsp oil
1 tsp cumin seeds
1 chopped onion
1 small green chilli (optional)
2 cloves of garlic and 1/2 inch piece of ginger
Salt (per taste)
1 tsp turmeric
1-1/2 tsp red chilli pwd
2 tsp coriander pwd
1 tsp cinnamon pwd
3 green cardamom
2 tbsp shredded coconut (we used fresh) but you can also use dried ones (sweetened or unsweetened.both work well)
1/2 lb of chicken
1/2 cup half and half cream
2 tbsp tomato paste
Optional – Cilantro for garnish


1. Heat Oil in a pan. In hot oil, add cumin seeds.
2. In spluttering seeds, add onions and green chillies. Quickly mix and add ginger-garlic. ( Can be substituted for ginger-garlic paste)
3. Fry until onions are golden brown. Add chicken and salt. Fry for 3-4 mins.
4. Add turmeric and red chilli pwd. Add green cardamom (split it a bit so that essence is released in the curry), cinnamon and coriander powder.
5. Mix spices well. Add tomato puree and half and half cream.
6. Let everything simmer for 10-15 mins.
7. Add coconut ( for spicier version, add garam masala and black pepper). If curry is too thick, add some water.
8. Garnish with Cilantro leaves before serving and serve over rice or your favourite flatbread. Tastes amazing with Butter Garlic Naan.


Bhuna Masala Chicken Recipe ( Indian Chicken Drumsticks recipe)

Bhuna Masala Chicken


Try this dry (sookha chicken recipe) with Bhuna Masala. Really simple and tasty way to prepare chicken drumsticks in the oven using basic Indian spices.

Ingredients/ Method
600 gms Chicken Drumsticks
1/2 tsp salt, red chilli pwd, Turmeric, Garam masala
1/2 tsp each cumin and coriander seeds
3 tbsp yogurt-plain
1/2 cup chopped onions
2-3 cloves of garlic
1 green chilli
small piece of ginger
2 tbsp oil

– Fry cumin and coriander seeds in hot oil for 30 secs. Add onions, ginger garlic and green chillies along with all other spices except garam masala. Fry for 2-3 mins until golden-brown. Let them cool down and then blend with yogurt and garam masala. Marinade chicken in this paste for an hour then bake at 400 F for 40-45 mins ( check to make sure chicken is no longer pink inside and is fully cooked.. individual oven temps vary so use caution)
Once done garnish with green onions, cilantro or you can even add couple drops of lemon juice. Serve with potatoes or over rice. Enjoy!



How to prepare chickpea curry in the slowcooker/crockpot?

It’s wonderful to have a few good crockpot recipes on hand for busy holidays or for when you are too tired to make anything elaborate.  Here is a healthy and delicious chickpea curry recipe that you can make in your slow cooker.

3 cups Chickpeas (Uncooked)
1 onion
2 tomatoes
1 green chilli
2 tbsp ginger garlic paste
2 tsp Salt
1/2 tsp Turmeric
1/2 tsp Garam Masala
2 tsp curry powder
5-6 stalks of Cilantro
2 tbsp oil
1/2 tsp cumin seeds

1. Soak chickpeas in water overnight or atleast an hour.
2. Discard the water and get your crockpot ready.
3. Place chickpeas in your slowcooker and add 8 cups of water. Add salt, turmeric and garam masala.
4. Prepare Tadka/Tempering by sauting onions, ginger garlic paste in 2 tbsp oil flavoured with cumin seeds. Add tomatoes and saute for 3-4 mins. Add Cilantro leaves and thoroughly mix.
5. Pour these tadka over chickpeas and add 2 tsp Curry powder.
6. Let the chickpeas cook overnight or all day (atleast 4-5 hrs on high or 8-10 hrs on slow)
7. Once the chickpeas are ready, serve with Rice or Naan.

If you want to prepare chicken curry in slowcooker, here’s another exciting recipe: Indian chicken stew

Desi Chicken Fry Recipe

Chicken Fry recipe

Learn how to make tasty and easy Chicken fry at home. This dish can be enjoyed with Naan, Roti or over rice.


400 gms Chicken
1 small chopped onion
1 tsp salt
1 tbsp Curry Powder
2 tbsp Lemon juice
1/2 tsp Garam Masala
2 small chopped tomatoes
1 inch piece of ginger
2 cloves of garlic
(above two ingredients can be substituted by using 1 tbsp Ginger- garlic paste)
Cilantro for garnish
2 tbsp oil for cooking
2 bay leaves
1 Cinnamon stick
1 black cardamom
2 cloves

1. Marinade chicken with Curry powder, 1/2 tsp salt and 2 tbsp lemon juice. Set it aside for 20 mins.
2. Heat oil in a pan and add Bay leaves, Cinnamon, cloves and black cardamom
3. Give spices about 30 secs and add onions, ginger, garlic and 1/2 tsp salt. Saute for 3-4 mins.
5. Ad din chicken pieces. fry until sealed or white form outside. Add in tomatoes and cover and cook for 10-15 mins or until chicken is done.
6. Add in garam masala and cilantro.
Serve with Naan or Rice!

The Best Butter Chicken recipe ever

You can simply view the video here: Butter Chicken Rocks!


Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 1 tsp red chilli powder
• 1 tsp Tandoori Masala
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 4 tbsp yoghurt
• Few drops lemon

• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tbsp chopped ginger
• 2 large tomatoes, quartered
• 3 tbsp vegetable oil (approximated)

• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 tbsp tomato paste
• 1 — 1.5 tsp salt
• 0.5 tsp Haldi (turmeric powder)
• 0.5 tsp red chilli powder
• 0.5 tsp Amchur (mango powder)
• 1 tsp brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream
• A pinch of Kasoori Methi (ground fenugreek leaves)
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish


• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined
• Cover with cling film and store in fridge for at least an hour (more is better)

• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion, ginger and garlic then fry until the onion turns golden brown (5-6 minutes)
• Remove onion from butter then puree
• Add tomatoes to the saucepan and sauté for 2-3 minutes
• Remove sautéed tomatoes and puree

• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion and tomato purees along with tomato paste to the saucepan
• Simmer on low heat until chicken is tender and fully cooked
• Remove whole spices from saucepan
• Add salt, Haldi (turmeric powder), red chilli powder, Amchur (mango powder), brown sugar and ground cinnamon
• Simmer for 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Add Kasoori Methi, Garam Masala and black pepper
• Simmer for another 2 minutes
• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice

If you’re looking for local deals for butter chicken or any Indian food, checkout

How to Make Dal Chicken Curry


Boneless chicken 1/2 lb
Channa dal 1/2 cup
Onion 2 medium
Garlic paste 1/2 tsp
Ginger paste 1/2 tsp
Mustard seeds 1 tsp
Red chili 5
Tomato 2 (medium)
Mango powder 2 tbsp
Coriander powder 3 tsp
Chili powder 2 tsp
Garam masala 1 tsp (curry powder)
Oil 1/4 cup
Coriander leaves chopped
Butter 2 tbsp


  • Wash and clean the chicken and cut into small pieces. keep it aside.
  • Wash the channa dal and cook until it becomes soft.
  • Heat the pan with oil, add red chili, mustard seeds, curry leaves, fry for a min.
  • Add chopped onion and fry until it becomes golden brown, add ginger paste and garlic paste, fry until all the aroma comes out.
  • Then add chili powder, coriander powder, mango powder, garam masala and 1/2 cup water, fry for 2 mints. Add chopped tomato, salt and mix well.
  • Now add the chicken pieces, fry until the chicken it cooked well.
  • Add cooked channa dal to this.
  • Cover the pan and lower the heat for 5 min.
  • Garnish with chopped coriander leaves.

Recipe and photo from


How to Make Indian Curry Chicken

3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice


  • Mix the tomato sauce, yogurt and water and set aside.
  • Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
  • Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
  • Add the garlic and ginger paste and the turmeric.
  • Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
  • Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.


Recipe from


Photo from


How to Make Chicken Malai Curry


30 gms ghee
1 onion, chopped
2 cloves garlic, crushed
1 1/2 kg chicken pieces
2 1/2 cups (625ml) thin coconut milk
2 tblsp fresh lemon juice
curry mixture
1 tblsp ground coriander
1 tsp ground mustard
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder


  • Melt ghee in a frying pan. Saute onion and garlic until onion is tender.
  • Combine all curry mixture ingredients.
  • Add coconut milk and lemon juice. Simmer, uncovered, for about 45 minutes or until the sauce begins to thicken and the chicken is tender.

Recipe from:


Photo from: