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:



How to Make Chicken Chettinad


1kg Chicken
2 tsp Poppy seeds
1/2 Grated coconut
1 tsp Fennel seeds
1 tsp Coriander seeds
1/2 tsp Cumin seeds
6-8 no. Whole red chilies
1″ stick Cinnamon
3 no. Green cardamom
2 no. Cloves
1/2 tsp Turmeric powder
1 no. Onion, large
2 tsp Ginger, chopped
2 tsp Garlic, chopped
1/2 Star anise
1 tsp Red chili powder
3 no. Tomatoes, medium
1 no. Lemon
10-12 no. Curry leaves
Fresh coriander Garnish.
1/2 cup Oil
Salt To Taste
  • Clean the chicken, remove the skin and cut into small pieces.
  • Chop the onions and tomatoes separately.
  • Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20mts along with ginger and garlic.
  • Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.
  • Add the tomatoes, red chili powder and turmeric powder and sauté.
  • Add the chicken, mix and cook for 5 minutes and then add 2 cups of water and lemon juice.
  • Cover and cook till the chicken is done.
  • Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis or tandoori naan .

Recipe from:


Photo from:


How to make butter chicken at home

Butter Chicken rocks! Don’t you agree with me?

If you love butter chicken as much as I do then do try my best butter chicken recipe ever and let me know how it turns out for you:


Ingredients: 500gms boneless chicken, 4 tsp yoghurt, Salt as per taste, red chilli powder, tandoori masala, 1/2 tsp cumin, 1/2 tsp coriander powder, drops of lemon
1/2 cup butter, oil for frying, 1 tsp cumin seeds, 1 large chopped onion, 1 tsp ginger garlic paste, 2 large tomatoes, 1 tsp tomato paste, 1-2 bay leaves, 2-3 cardamom(green cardamom), 1/2 cup whipped cream, 1/2 tsp garam masala, 1/2 tsp black pepper powder, 1/2 tsp turmeric powder, 1/2 tsp mango powder, 2 cinnamon (sticks), 1 tsp brown sugar, 1 tsp Fenugreek leaves, Cilantro for garnishing

Instructions (Preparation Steps):
Cut chicken into small pieces.
Making Marinade :
Mix chicken pieces with 1 tsp red chilli powder, 1 tsp tandoori masala, 1/2 tsp cumin powder and 1/2 tsp coriander powder, 4 tsp yoghurt, few drops of lemon and allow it to marinate in fridge for about 1 hr.
Take a pan and put some 1/2 cup of butter add 1 tsp cumin seeds, chopped onion, ginger and garlic paste. Fry them until onions are brown. Take out the mixture and grind them.
In the pan fry tomatoes in butter again grind them separately.
In the same pan add 2 bay leaf, 2-3 cloves and fry them. Now, add the marinated chicken and when chick turns white add the onion paste and tomato paste to it.
Adding Spices :
Add 1 tsp cumin seeds, salt as per taste, turmeric pow, 1/2 tsp red chilli powder, 1/2 tsp mango powder, 1 tsp brown sugar, some cinnamon to the mix and simmer the stove to form a gravy. After some 10 min add whipped cream and keep stirring. Add fenugreek leaves, 1/2 tsp black pepper pow, 1/2 tsp garam masala.Our mouth-watering Butter Chicken is ready.
Garnish with Cilantro leaves.
Serve with roti.

Some additional tips:

-If u want the onions u get brown quickly then just add salt to it while cooking.
-Whenever curd is to be added to the masala, it should be beaten well and added gradually.
-Sometimes cooking requires a lot of pre-preparation. Make masalas ahead of the time. Stock the masala in the freezer till not required for cooking. This method will save a lot of time