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Easy Indian Butter Chicken Pie Recipe

by 1 Comment

This Easy Indian Butter Chicken Pie recipe is absolutely scrumptious! You'll love this Indian classic chicken curry turned into a delicious pie topped with gorgeous flaky layers of puff pastry!

A slice of meat pie on a plate.

You may be familiar with Indian Butter Chicken, which is a very popular dish in Indian cooking.

Also known as Chicken Makhani, or Murg Makhani, this dish is given a delicious twist in Australia and New Zealand.

Our friends in this part of the world created a genius twist on this classic Indian recipe, by using Butter Chicken as a pie filling!

I'm telling you, the creamy and delicious butter chicken makes the perfect pie filling, encased in puff pastry. The gorgeous pie, with its flaky layers of golden brown pastry is absolutely delicious, and your whole family will love it!

Ready to dive into a delicious twist on tradition? Let’s do this!

First, allow me to show you what you'll need!

Jump to:

🥘 Ingredients

Ingredients for Indian butter chicken displayed in bowls including garlic and ginger, chili powder, garam masala, lemon juice, salt, butter, heavy cream, olive oil, tomato sauce, yogurt, onion and shallot, and chicken thighs.

Here are the ingredients you will need for the Butter Chicken pie filling:

  • Olive oil
  • Chicken thighs - you could use skinless chicken breast if you like
  • Garlic
  • Ginger
  • Onion
  • Shallot
  • Heavy cream
  • Tomato sauce (or tomato puree)
  • Butter (of course! I recommend grass fed!)
  • Yogurt (plain natural yogurt is preferred, or you could use plain Greek yogurt)
  • Lemon juice
  • Garam masala
  • Chili powder
  • Cayenne pepper (optional)
  • Salt

And here is what you will need for the pastry:

A box of Pepperidge Farm Puff Pastry, and small bowls containing milk and an egg on a wooden board.
  • Puff pastry sheets - I recommend Pepperidge Farm
  • Milk (or water)
  • Egg

Ok, it's time to get cooking and baking!

💭 Time Saving Tip

If you'd like to save some time, it's perfectly acceptable to use a ready made butter chicken sauce like Patak's Butter Chicken Sauce. Just be aware that this recipe calls for 1.5 pounds of chicken thighs, so you may need more than 1 bottle of sauce. Please refer to the instructions of the product you use and amend accordingly.

🔪 Instructions

Start by preheating your oven to 350F.

Make The Pie Filling

Now we will make the Indian Butter Chicken Pie filling.

Mince the garlic, ginger, onion, and shallot. Easiest if done using a food processor if you have one.

Heat the olive oil to medium in a large skillet (skillet should have a lid so you can cover it). Add the minced garlic, ginger, onion, and shallot and stir fry for around 2-3 minutes stirring constantly.

Add the cayenne (if using), salt, garam masala, chili powder, lemon juice, and 3 tbsps of the butter. Stir constantly for 1 minute incorporating all the spices and melting the butter.

A pan with shallot, onions, ginger and garlic cooking in it.
Stir fry the garlic, ginger, onion, and shallot in olive oil...
Minced garlic, onion, and shallot with butter and spices in a Dutch oven.
Then add butter and spices and take in the delicious aroma!

Still on medium heat, add the chicken pieces (either thighs or chicken breasts) and the tomato sauce. Stir well, and then leave to simmer for 5-7 minutes on a medium or medium-low heat. The chicken should be pretty much cooked through at this point. If you see that it is not, leave to cook a little while longer. Stir occasionally.

A pan with raw cut up chicken thighs, tomato sauce, and aromatics with spices.
Now add the chicken and tomato sauce...
A Dutch oven filled with chicken and Indian Butter Chicken sauce on a stove.
Simmer for a few minutes.

On medium-low heat, now add the cream and yogurt and stir. Cover and cook for an additional 10 minutes. Remove the lid, and then stir in the last remaining tablespoon of butter. Add additional salt to taste if you like.

A Dutch oven with a mixture of yogurt, cream, chicken, tomato sauce and spices.
Time for the yogurt and cream...
A red Dutch oven containing Indian Butter Chicken and a blue spoon with a wooden handle.
Cook for an additional 10 minutes and now your pie filling is ready!

Create And Bake Your Pie!

Now let's create your pie!

Defrost the puff pastry according to package directions. (I use the microwave defrost instructions which work really well!)

Lay one puff pastry sheet down on a flat surface and roll it out so that it will fit on the bottom of your pie pan. Lay the sheet on the bottom of your pie pan and snip off overhanging edges with a pair of kitchen scissors.

A pie pan with someone holding a ruler across the top of the pan.
Use a 9.5-10" nonstick pie pan.
A sheet of puff pastry and a rolling pin on top of a wooden cutting board.
Use a rolling pin to gently roll out the puff pastry to fit your pie pan.
A rolling pin, pie plate with puff pastry, and a few pieces of puff pastry on a wooden cutting board.
Line the bottom of the pie pan with one puff pastry sheet, and snip off any overhanging edges.

Fill the pie pan with the butter chicken filling (best to add this filling only when you are ready to bake). If the filling is very saucy, you may want to leave some of the sauce out if you think there is too much sauce.

A pie pan lined with puff pastry and filled with an Indian Butter Chicken filling.

Lay the second puff pastry sheet down on a flat surface and roll it out so that it will fit over the top of your pie pan. Lay the second sheet on the top of your pie pan and seal the edges with your fingers. You can snip off overhanging edges with a pair of kitchen scissors if you like. Use a fork to prick holes in the puff pastry.

Whisk the egg with 1 teaspoon of milk or water. Brush this egg wash over the puff pastry.

A pie pan topped with uncooked puff pastry, and a fork being used to prick holes in the pastry.
Prick holes in the puff pastry using a fork.
A pie pan containing Indian Butter Chicken topped with a sheet of puff pastry, with an egg wash being brushed across the pastry.
Brush egg wash over the puff pastry.

Bake the butter chicken pie at 350F for 40 minutes, or until the puff pastry is an incredible flaky golden brown!

A pie sitting on top of a wooden table.

Suggestions For Serving

An Indian Butter Chicken Pie with a slice missing on a pie plate, and a slice of the pie on a silver plate with a fork in the background.

It's time to tuck in to your incredibly beautiful Indian Butter Chicken Pie!

I prefer serving BIG slices of my pie, because believe me a small slice just won't do!

Serve your pie with some buttered mixed vegetables or a green salad for a delicious and complete meal.

FAQ

Do I need to blind bake the bottom puff pastry crust that lines the pie pan?

It's not necessary to blind bake the puff pastry that lines your pie pan. Just note that it's best to add the filling when you are ready to bake (don't let the filling sit for a long time on the bottom puff pastry crust).

What can I do with the bits of puff pastry that I snipped off?

I love adding egg wash to the bits of puff pastry that I snipped off and bake those on a separate baking sheet for a few minutes until golden brown (about 15-20 minutes). These make great dog treats for my Toby!Pieces of puff pastry on aluminum foil, and someone holding a piece of puff pastry in the foreground.

Some Other Recipes That You Will Enjoy!

Here are some other great Indian recipes that you will enjoy:

Join Me On A Fun Food Journey!

Finally, I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food horizons! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A slice of Indian Butter Chicken on a silver plate.

Easy Indian Butter Chicken Pie Recipe

Grace Stewart
This Easy Indian Butter Chicken Pie recipe is absolutely scrumptious! You'll love this Indian classic chicken curry turned into a delicious pie topped with gorgeous flaky layers of puff pastry!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course dinner
Cuisine Indian, New Zealand
Servings 4 people
Calories 1193 kcal

Equipment

  • 1 pie pan 9.5-10" nonstick pie pan
  • 1 Large skillet or Dutch oven (with cover) to cook your Indian butter chicken
  • 1 Rolling Pin

Ingredients
  

For The Butter Chicken

  • 1 tablespoon olive oil
  • 1.5 lb chicken thighs cut into bite sized pieces
  • 5 cloves garlic minced
  • 1 inch ginger minced
  • ½ onion minced
  • 1 shallot minced
  • ¼ cup heavy cream
  • 8 oz tomato sauce
  • 4 tablespoon butter split (3 tablespoons + 1 tablespoon)
  • ¼ cup yogurt plain natural yogurt (preferred) or plain Greek yogurt
  • 2 ts lemon juice
  • 1 tablespoon garam masala
  • 1 tablespoon chili powder
  • 1 tablespoon cayenne pepper can reduce or leave out if you prefer a less spicy version
  • 1 ts salt

For the pie

  • 1 package puff pastry sheets I used Pepperidge Farm (2 sheets = 1.1 lb)
  • 1 each egg
  • 1 ts milk or water

Instructions
 

  • Preheat your oven to 350F.

Make The Butter Chicken Filling

  • Mince the garlic, ginger, onion, and shallot. Easiest if done using a food processor if you have one.
  • Heat the olive oil to medium in a large skillet (skillet should have a lid so you can cover it). Add the minced garlic, ginger, onion, and shallot and stir fry for around 2-3 minutes stirring constantly.
  • Add the cayenne (if using), salt, garam masala, chili powder, lemon juice, and 3 tbsps of the butter. Stir constantly for 1 minute incorporating all the spices and melting the butter.
  • Still on medium heat, add the chicken pieces and the tomato sauce. Stir well, and then leave to simmer for 5-7 minutes on a medium or medium-low heat. The chicken should be pretty much cooked through at this point. If you see that it is not, leave to cook a little while longer. Stir occasionally.
  • On medium-low heat, now add the cream and yogurt and stir. Cover and cook for an additional 10 minutes. Remove the lid, and then stir in the last remaining tablespoon of butter. Add additional salt to taste if you like.

Create your pie!

  • Defrost the puff pastry according to package directions. (I use the microwave defrost instructions which work really well!)
  • Lay one puff pastry sheet down on a flat surface and roll it out so that it will fit on the bottom of your 9.5-10" nonstick pie pan. Lay the sheet on the bottom of your pie pan and snip off overhanging edges with a pair of kitchen scissors.
  • Fill the pie pan with the butter chicken filling (best to add this filling only when you are ready to bake). If the filling is very saucy, you may want to leave some of the sauce out if you think there is too much sauce.
  • Lay the second puff pastry sheet down on a flat surface and roll it out so that it will fit over the top of your pie pan. Lay the second sheet on the top of your pie pan and seal the edges with your fingers. You can snip off overhanging edges with a pair of kitchen scissors if you like. Use a fork to prick holes in the puff pastry.
  • Whisk the egg with 1 teaspoon of milk or water. Brush this egg wash over the puff pastry.
  • Bake the butter chicken pie at 350F for 40 minutes, or until the puff pastry is an incredible flaky golden brown!

Notes

If you'd like to save some time, it's perfectly acceptable to use a ready made butter chicken sauce like Patak's Butter Chicken Sauce. Just be aware that this recipe calls for 1.5 pounds of chicken thighs, so you may need more than 1 bottle of sauce. Please refer to the instructions of the product you use and amend accordingly.
Serve your pie with some buttered mixed vegetables or a green salad for a delicious and complete meal.

Nutrition

Calories: 1193kcalCarbohydrates: 67gProtein: 40gFat: 86gSaturated Fat: 24gPolyunsaturated Fat: 13gMonounsaturated Fat: 42gTrans Fat: 0.1gCholesterol: 188mgSodium: 1350mgPotassium: 779mgFiber: 4gSugar: 6gVitamin A: 1754IUVitamin C: 8mgCalcium: 101mgIron: 5mg
Keyword indian butter chicken, Indian butter chicken pie, pie
Tried this recipe?Let us know how it was!

Easy No Cook Indian Saffron Ice Cream Recipe

by 1 Comment

Transport yourself to India with every single scoop! This stunning No Cook Indian Saffron Ice Cream is inspired by a real trip to India where I enjoyed a saffron and pistachio kulfi. Incredibly rich and creamy, it's infused with aromatic saffron and cardamom, studded with pistachios, and garnished with gorgeous edible rose petals. The best part? No cooking, no churning, and no ice cream maker needed!

A gold rimmed bowl containing Indian Saffron Ice Cream garnished with pistachios and edible rose petals. There is a gold spoon resting in the bowl.

This Indian Saffron Ice Cream recipe was inspired by a recent trip to India, where my husband and I were treated to a Saffron and Pistachio Kulfi (an Indian milk based no churn dessert).

Of course I absolutely had to try to recreate that dish when I returned home! Although this isn't technically kulfi, my No Cook Indian Saffron Ice Cream is absolutely delicious and super easy to make and is now one of my favorite desserts!

You've GOT TO TRY this unbelievably easy no churn no cook ice cream recipe for ice cream! No ice cream maker or ice cream machine is needed, all you need is your blender to make the best homemade ice cream ever!

Jump to:

Why You Will LOVE This Ice Cream Recipe!

I promise that you will fall head over heels for this delicious Indian Saffron and Pistachio Ice Cream! Here are but a few of the reasons:

  • This dessert is spectacularly delicious. Richly sweet, it has a distinct taste of cardamom and saffron. From your first taste to your last, you'll be treated to a beautiful culinary experience when enjoying your homemade saffron ice cream.
  • It couldn't be simpler to make this easy homemade ice cream. No special equipment is needed to make this frozen dessert with a wonderful creamy texture, only your blender! The hardest part of making this no cook no churn recipe is waiting for it to freeze!
  • It's supremely satisfying to make your own homemade ice cream, which is far superior to store-bought ice creams!

So let's take a few minutes to create some magic in your kitchen by making this Indian Saffron and Pistachio ice cream!

🥘 Ingredients

Ingredients needed to make no cook Indian kulfi including sweetened condensed milk, green cardamom, heavy cream, raw unsalted pistachios, saffron, whole milk, and rose petals for decoration.

Good news! You'll be happy to know that you only need a few simple ingredients to make this Indian style no cook ice cream:

You should be able to get all of these ingredients (except for the rose petals) at a well stocked grocery store. I have also linked to Amazon for some of these ingredients if you would like to order from there.

🔪 Instructions

Heat up 5 tablespoon of the milk in a heatproof bowl in your microwave. Remove the pods from the whole cardamom and discard the pods. Add the cardamom seeds and the saffron to the hot milk, and allow to infuse for 15 minutes, during which time the mixture will cool down to room temperature. Once the mixture has cooled, you can strain the milk to remove the cardamom seeds and saffron threads if you want. I tend to leave them in!

A white bowl containing milk, saffron, and cardamom seeds.

Add the sweetened condensed milk, 5 tablespoon cold milk, and the pistachios to your blender. Blend for a bit until the pistachios are broken up and the mixture is well combined.

A blender containing a milk, condensed milk, and pistachio mixture.
Add cold milk, sweetened condensed milk, and pistachios to your blender...
A blender containing blended condensed milk, milk, and pistachios.
Blend a few seconds until pistachios are broken up and the mixture is blended.

Once the 15 minutes has elapsed, add the cool saffron and cardamom infused milk to the sweetened condensed milk mixture, along with the heavy cream. Blend for a few seconds until well combined.

A blender containing blended condensed milk, milk, and pistachios. There are bowls containing heavy cream and saffron and cardamom infused milk next to the blender unit.
Now add the heavy cream and the cooled down infused milk to the blender...
A blender containing kulfi mixture of pistachios and saffron infused milk, condensed milk, and heavy cream.
Blend until well combined.

Pour into a container or ice cream canister that is suitable for freezing ice cream in your freezer, and place in your freezer overnight or for 6 hrs until the ice cream is perfectly set.

A plastic container containing Indian Saffron Ice Cream and an ice cream scoop.

Your creamy ice cream is now ready to savor!

Suggestions For Serving

A gold rimmed bowl containing Indian Saffron Ice Cream garnished with pistachios and edible rose petals. There is a gold spoon resting in the bowl. There are small bowls containing pistachios and edible rose petals in the background.

Do you agree that the hardest part of this recipe was waiting for your creamy no churn ice cream to set? Now that you've overcome that difficulty, it's time to enjoy your saffron ice cream!

I highly recommend adding edible rose petals and crushed pistachios to your frozen dessert to make it extra pretty and extra special. These ingredients elevate this dessert to divine status.

Also consider serving your frozen treat with a little bit of fresh fruit such as strawberries.

Enjoy your delicious homemade ice cream! I'm positive this will become one of your favorite ice cream recipes!

How long will it be before you make your second batch of this saffron ice cream?

You'll find a printable recipe card for this amazing ice cream at the bottom of the post!

FAQ

Is this Saffron Ice Cream the same as kulfi?

This saffron ice cream is not kulfi, although it is similar in that it doesn't contain egg yolks and they are both absolutely delicious! However, kulfi is much denser, doesn't melt as quickly as this ice cream, and has a different method of preparation.

Does this ice cream recipe require cooking or churning?

This Indian saffron and pistachio ice cream is the beautiful end result of a no cook and no churn ice cream recipe. It's so incredibly easy to make!

How can I prevent ice crystals from forming on this ice cream?

There are a couple of things you can do to help prevent ice crystals on your ice cream. You'll want to freeze your ice cream in a container with a lid, and you can also place some plastic wrap on top of the ice cream surface prior to covering it with the lid.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

1,000 Foods To Eat Project

In conclusion, saffron is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Saffron is food #83 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A gold rimmed bowl containing Indian Saffron Ice Cream garnished with pistachios and edible rose petals. There is a gold spoon resting in the bowl.

Easy No Cook Indian Saffron Ice Cream Recipe

Grace Stewart
Indian Saffron Ice Cream is super easy to make using this no cook recipe! Simply combine some divine ingredients, freeze, and then enjoy to your hearts content!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Freezing Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine Indian
Servings 3 people
Calories 358 kcal

Equipment

  • blender
  • container suitable for freezing ice cream

Ingredients
  

  • 14 oz sweetened condensed milk
  • 10 tbsp whole milk split (5 tablespoon will be heated up, and 5 tablespoon will be cold)
  • ⅔ cup heavy whipping cream
  • ⅓ cup pistachios raw and unsalted
  • 4 each green cardamoms pods removed (we will only use the seeds)
  • pinch saffron

Optional For Decoration

  • edible rose petals!
  • crushed pistachios

Instructions
 

  • Heat up 5 tablespoon of the milk in a heatproof bowl in your microwave. Remove the pods from the whole cardamom and discard the pods. Add the cardamom seeds and the saffron to the hot milk, and allow to infuse for 15 minutes, during which time the mixture will cool down. Once the mixture has cooled, you can strain the milk to remove the cardamom seeds and saffron threads if you want. I tend to leave them in!
  • Add the sweetened condensed milk, 5 tablespoon cold milk, and the pistachios to your blender. Blend for a bit until the pistachios are broken up and the mixture is well combined.
  • Once the 15 minutes has elapsed, add the cool saffron and cardamom infused milk to your blender, along with the heavy whipping cream. Blend for a few seconds until well combined.
  • Pour into a container that is suitable for freezing ice cream in your freezer, and place in your freezer overnight or for 6 hrs until the ice cream is perfectly set.
  • Add edible rose petals and crushed pistachios to your ice cream to make it extra pretty and extra special! Enjoy!

Nutrition

Calories: 358kcalCarbohydrates: 40gProtein: 8gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 101mgPotassium: 386mgFiber: 1gSugar: 38gVitamin A: 634IUVitamin C: 2mgCalcium: 246mgIron: 1mg
Keyword ice cream, Indian ice cream
Tried this recipe?Let us know how it was!

Delicious Indian Fried Mackerel Recipe

by 3 Comments

Discover the most incredibly bold and deeply flavorful way to enjoy mackerel — the Indian way! This spectacular Indian Fried Mackerel features whole small mackerel marinated for 30 minutes in the most aromatic Indian spice paste, then coated in besan gram flour for the most perfectly golden and irresistibly crispy crust imaginable! Garnish with fragrant curry leaves, bright lime wedges, and fresh cilantro for the most beautiful and authentic presentation!

Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

The delights of Indian cuisine go beyond curries. One such delight is the mackerel fish fry. In this fish fry we will marinate fresh mackerel in a vinegar based marinade with delicious spices, and shallow fry in a little oil until the fish is a beautiful golden brown.

So allow me to tell you a little bit about Indian mackerel and why we should eat this delicious fish!

Jump to:

What Is Indian Mackerel?

Indian mackerel is also known by these names in India: bangada, bangda, and ayla, or ayala, among other names. It is a species of mackerel in the scombrid family and is mainly found in the Indian and West Pacific oceans, and surrounding seas (per Wikipedia).

It's a beautiful oily fish with a shiny and silver skin that is rich in Omega-3 fatty acids. The taste is fairly mild, and this fish is just wonderful when pan fried, as in this recipe.

Why Should I Make This Recipe?

If you love fish, then try making this Indian Fried Mackerel Recipe! This recipe is:

  • Easy! All you will need to do is make a simple marinade and allow the mackerel to marinate for 30 minutes, and then pan fry and you're ready to enjoy it!
  • Quick! After marinating the fish, it should take around 5 minutes to shallow fry it.
  • Delicious! The marinade is a mixture of spicy and salty flavors, which impart a marvelous taste to the mackerel.

Is your appetite whetted for this fried mackerel? If so, please read on to find out what ingredients you will need to make this dish!

🥘 Ingredients

Several small mackerel in a white bowl, and small bowls filled with olive oil, garam masala and cumin, salt, ginger garlic paste, turmeric, red chili powder, vinegar, and besan flour.

Here are the ingredients you will need to make this delicious mackerel fish fry:

  • Indian mackerel - I purchased cleaned and gutted frozen mackerel from my local Indian/Pakistani store which I defrosted prior to using
  • Olive oil - can substitute coconut oil (more traditionally used) or vegetable oil
  • Salt
  • Turmeric powder
  • Ginger garlic paste - do not use minced ginger/garlic as it will not give you best results and is not appropriate for this recipe
  • Indian red chili powder
  • Garam masala
  • Cumin powder
  • Vinegar
  • Besan gram flour - this will be almost like a batter and will help give us a little crispy texture when frying

Garnishes include:

Small bowls filled with curry leaves, lime wedges, and cilantro.
  • Lime - a squeeze of lime over the cooked mackerel is delightful!
  • Curry leaves - optional garnish
  • Cilantro - optional garnish

Now I'll guide you with step-by-step instructions as to how to make this simple recipe!

🔪 Instructions

It's super easy and quick to make this mackerel recipe! I am using cleaned and gutted mackerel for this recipe.

Prepare The Mackerel

Begin by preparing the fish. Rinse the mackerel and pat dry using paper towels. Cut several slits into the flesh on each side of the mackerel.

By the way, if you like you can remove any protruding fish bones with a pair of tweezers if you like.

Someone using a paper towel to pat dry mackerel.
Pat the fish dry with paper towels.
Uncooked mackerel on a cutting board. There is a knife opening a slit that has been cut into the flesh of one of the fish, and a pair of tweezers.
Score the fish with a sharp knife.

Sprinkle both sides and the inside with a mixture of ½ ts salt and ½ ts turmeric and set it aside while you make the marinade.

Uncooked mackerel coated with salt and turmeric in a white bowl.

Make The Marinade

Combine the ginger garlic paste, vinegar, red chili powder, ½ ts turmeric and ½ ts salt, garam masala and cumin in a small bowl and stir to combine.

Coat the fish with the marinade. It's easiest to use your hands to do this. Coat both sides as well as the inside of the mackerel, and make sure that the marinade goes into the slits in the flesh which you have made. Cover and leave to marinate for 30 minutes in your fridge.

A glass bowl filled with an Indian spice masala sauce and a spoon containing some of the sauce.
Uncooked mackerel coated in Indian spices.

Fry The Mackerel

After 30 minutes remove the fish from your fridge. Add ¼ cup of besan gram flour to a plate, and coat the fish with the besan on both sides.

Mackerel which have been coated with Indian spices and besan flour in a white bowl.

Heat the oil in a large pan on a medium-high heat. Once the oil is shimmering, add the mackerel to the pan and fry each side for 2-3 minutes or until the fish has browned nicely. You'll want to check it 2 minutes in (on each side) to make sure it's not burning. Nudge the fish before trying to turn it over. If it doesn't move easily, it is not ready to turn and you should allow it to cook a little longer before checking it.

Mackerel coated with Indian spices and besan flour frying in oil in a cast iron pan.
Mackerel which were coated in Indian spices being pan fried in a cast iron pan. They have turned brown and crispy.

Once the fish has finished cooking, drain them on a paper towel lined plate. Now it's time to enjoy the fruits of your labor!

Mackerel which has been browned after being fried that have been placed on paper towels to absorb oil.

Enjoy Your Indian Fried Mackerel!

Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

Get ready to enjoy this wonderful taste of Indian cuisine! Garnish with lime wedges, cilantro, and/or curry leaves, and enjoy your delicious Indian Fried Mackerel! Be sure to squeeze some lime juice over the fish for maximum enjoyment!

This flavorful mackerel is perfect served with some basmati rice as part of your main meal. Or it's delightful served as a side dish to accompany other dishes such as Indian Spiced Green Lentils.

I hope you will make plans to savor this delicious fish soon!

FAQ

What is mackerel called in India?

Indian mackerel is also known by these names in India: bangada, bangda, and ayla, or ayala, among other names.

Does Indian mackerel have bones?

Indian mackerel does have bones and smaller mackerel are more fiddly to eat because of the bones than larger mackerel. In fact, it may be easier to eat the mackerel with your hands!

How can I fillet Indian mackerel?

Clovegarden.com has a great tutorial on how to fillet Indian mackerel!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

Delicious Indian Fried Mackerel Recipe

Grace Stewart
Enjoy mackerel the Indian way! This Delicious Indian Fried Mackerel Recipe is so full of flavor and quick and easy to make. Delight your taste buds with this mackerel fish fry!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Marinating time 30 minutes
Total Time 45 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 people
Calories 223 kcal

Equipment

  • large pan

Ingredients
  

  • 5 each mackerel select small mackerel, cleaned and gutted
  • 2 tablespoon olive oil can sub coconut oil or vegetable oil
  • ½ ts salt
  • ½ ts turmeric
  • ¼ cup besan gram flour can sub rice flour

Marinade

  • 2 tablespoon ginger garlic paste
  • 2 ts red chili powder add additional to taste if you like
  • ½ ts salt
  • ½ ts turmeric
  • ¼ ts garam masala
  • ¼ ts cumin
  • 2 tablespoon vinegar

Garnishes - Optional

  • ¼ each lime cut into wedges
  • 1.5 tablespoon curry leaves
  • 1.5 tablespoon cilantro

Instructions
 

Prepare The Mackerel

  • Rinse the mackerel and pat dry using paper towels. Cut several slits into the flesh on each side of the mackerel. Sprinkle both sides and the inside with a mixture of ½ ts salt and ½ ts turmeric and set it aside while you make the marinade.
    Uncooked mackerel coated with salt and turmeric in a white bowl.

Make The Marinade

  • Combine the ginger garlic paste, vinegar, red chili powder, ½ ts turmeric and ½ ts salt, garam masala and cumin in a small bowl and stir to combine.
    A glass bowl filled with an Indian spice masala sauce and a spoon containing some of the sauce.
  • Coat the fish with the marinade. It's easiest to use your hands to do this. Coat both sides as well as the inside of the mackerel, and make sure that the marinade goes into the slits in the flesh which you have made. Cover and leave to marinate for 30 minutes in your fridge.
    Uncooked mackerel coated in Indian spices.

Frying The Fish

  • After 30 minutes remove the fish from your fridge. Add ¼ cup of besan gram flour to a plate, and coat the fish with the besan on both sides.
    Mackerel which have been coated with Indian spices and besan flour in a white bowl.
  • Heat the oil in a large pan on a medium-high heat. Once the oil is shimmering, add the mackerel to the pan and fry each side for 2-3 minutes or until the fish has browned nicely. You'll want to check it 2 minutes in (on each side) to make sure it's not burning. Nudge the fish before trying to turn it over. If it doesn't move easily, it is not ready to turn and you should allow it to cook a little longer before checking it.
    Mackerel which were coated in Indian spices being pan fried in a cast iron pan. They have turned brown and crispy.
  • Once the fish has finished cooking, drain them on a paper towel lined plate.
    Mackerel which has been browned after being fried that have been placed on paper towels to absorb oil.

Enjoy Your Indian Fried Mackerel!

  • Garnish with lime wedges, cilantro, and/or curry leaves, and enjoy your delicious Indian Fried Mackerel!
    Several small mackerel which were pan fried with Indian spices and garnished with curry leaves, lime wedges, and cilantro.

Notes

Mackerel is a superb fish to eat, but beware it does have a lot of small bones!  PRO TIP:  do as the Indians do and eat it with your hands.  It's much easier this way as you can feel for the bones and avoid getting stabbed like I did. 😅

Nutrition

Calories: 223kcalCarbohydrates: 13gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 1mgSodium: 1225mgPotassium: 222mgFiber: 4gSugar: 2gVitamin A: 1669IUVitamin C: 444mgCalcium: 114mgIron: 2mg
Keyword Fish, fried fish, mackerel
Tried this recipe?Let us know how it was!

Spicy Indian Chicken Curry Slow Cooker Recipe

by 1 Comment

Slow Cookers are the perfect appliance for creating rich and delicious Indian curries! This post is about an awesome Spicy Indian Chicken Curry Slow Cooker Recipe, which features bold and spicy flavors and the most tender chicken you can imagine!

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a spoon resting in the bowl. There is a salad in the background.

I just LOVE slow cooker recipes and also Indian food! It's a great thing that Indian curries and slow cookers are a match made in heaven. Slow cookers are the ultimate kitchen appliance for creating top notch meals and slow cooking really helps to bring out the flavors in different dishes.

So, just dream of your slow cooker creating a TOTALLY DELICIOUS Indian chicken curry while you enjoy your day. Come home to the most amazing aromas and prepare to indulge in a succulent and spicy chicken curry as good as what you would get at your local Indian restaurant.

Jump to:

Why You Will Love This Spicy Indian Chicken Curry Slow Cooker Recipe!

You'll love this crockpot chicken curry because:

  • The flavors are bold, spicy, and delicious! This curry recipe uses a complex mix of both whole and ground spices typically used in Indian cuisine. These spices create a tremendous depth of flavor in this dish.
  • This recipe allows you the flexibility in adjusting the heat level to your spice tolerance level.
  • You can go about your day while your crockpot (slow cooker) works to give you the tenderest chicken bathed in a mouthwatering spicy curry sauce.
  • Your home will be filled with the most amazing aromas!
  • It's so satisfying, colorful, and fun to put this recipe together.
  • Yogurt helps to tenderize the chicken while cooking.

So if you're ready for a BOLD and SPICY slow cooker chicken curry recipe, then read on to find out what you'll need for this dish!

🥘 Ingredients

A white bowl filled with raw chicken thigh pieces, small bowls individually filled with ginger, garlic, thai chilies, salt and pepper, cinnamon, cardamom, cloves, and black peppercorns, garam masala, cayenne pepper, chili powder, coriander, turmeric, one onion, 2 tomatoes, and a glass bowl with yogurt.
The beautiful ingredients included in this recipe

As can be seen above, there is a beautiful and delicious array of spices and ingredients in this great recipe. Many of these spices are used extensively in Indian cooking.

Here are the ingredients you will need:

  • Boneless and skinless chicken thighs, cut into bite sized pieces - I don't recommend using chicken breast meat as it tends to dry out
  • Onion, finely minced
  • Fresh Ginger, peeled and finely minced
  • Garlic cloves, peeled and finely minced
  • Thai chilies finely minced; you can adjust the amount of chilies to your liking
  • Roma tomato diced (select a large Roma tomato)
  • Plain yogurt - the yogurt tenderizes the chicken as well as adds creaminess to the dish
  • Olive oil

Ground Spices

  • Garam masala (ground spice) - could also sub regular curry powder
  • Red chili powder
  • Coriander (ground spice)
  • Turmeric (ground spice)
  • Cayenne pepper (ground spice; adjust the amount of cayenne to suit your tastes)
  • Salt
  • Black Pepper

Whole Spices

  • 2-3 inch cinnamon stick
  • 2 each green cardamom pods
  • 2 each cloves
  • 3 each black peppercorns

Garnish

  • Cilantro (garnish)
  • Lemon juice (added at the end for a bit of brightness!)

Without doubt this is a fairly long list of ingredients. However, please be assured that the prep for this spicy chicken curry for the slow cooker comes together easily and quickly.

PLEASE NOTE: Using the quantities of ground and whole spices as stated in the recipe card will give you a BOLD and FIERY curry. If you prefer a less spicy hot and milder curry, I recommend you scale back the quantities a bit. You can always add more to taste later if you like.

This recipe uses a fresh Roma tomato. You could also add a little bit of tomato paste or sub tomato puree for the Roma tomato if you like.

🔪 Instructions

The hardest part of this Spicy Indian Chicken recipe is gathering the ingredients. So once you've collected all of the ingredients we'll roll up our sleeves and take care of the prep!

Begin by trimming the fat from the chicken thighs and cut into bite sized pieces. Place the chicken into the slow cooker.

Bite sized pieces of raw chicken thighs in a blue slow cooker.
Place bite sized pieces of chicken thighs in your slow cooker.

Next, finely mince the onion, garlic, ginger, and Thai chilies (if using). This is easiest in a food processor. Place this mixture in the bottom of a mixing bowl. Add the yogurt, and then the ground spices (garam masala, chili powder, coriander, turmeric, cayenne, salt and pepper) and olive oil. Stir to combine well.

A white mixing bowl filled with a yellow colored yogurt based seasoning paste. There is a yellow spoon with a wooden handle resting in the bowl.
Combine minced garlic, chilies, ginger, onion, ground spices, olive oil, and yogurt in a mixing bowl.

Now add the rest of the ingredients: diced tomato and the whole spices (cinnamon stick, cloves, black peppercorn, green cardamom). If you are adding tomato paste or subbing tomato puree for the fresh tomato, add it at this time. Stir to combine well.

A white mixing bowl filled with a yellow colored yogurt based seasoning paste, diced tomatoes, a cinnamon stick, green cardamom, cloves, and black peppercorns. There is a yellow spoon with a wooden handle resting in the bowl.
Add the whole spices and the diced tomatoes to the yogurt and spice mix.

Pour this combined mixture over the chicken in the slow cooker, and stir to combine well. Then place the cover on the slow cooker and set it to cook for 4 hours on low.

Adjusting For Taste and Gravy Thickness

Now remove the cover, turn up the heat to high, and add a small amount of cornstarch slurry. This is made by mixing a little cornstarch with water. Mix this in and cook without the cover for the last 30 minutes, or until the curry has thickened to your liking.

Taste and adjust the seasoning if you desire by adding more salt, pepper, etc.

Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a yellow spoon with a wooden handle resting on the side.
Add the spice mixture and tomatoes to the chicken and stir to combine.
Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a glass lid poised over the slow cooker.
Cover your slow cooker and cook for 4 hrs on low, followed by 30 minutes uncovered on high.

You will have an aromatic, delicious and rich spicy Indian chicken curry at the end of cooking time. It's fiery hot, as well as spicy in that it is full of complex spices.

Spicy Indian Chicken Curry garnished with cilantro in a slow cooker with a blue silicone spoon with wooden handle resting in the slow cooker.

Remove and place in your serving bowls. Garnish with cilantro and add a squeeze of lemon juice for brightness if you like!

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a wedge of lemon poised over the chicken. There is a small blue bowl behind the balti dish.

Suggestions For Serving

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a spoon resting in the bowl.

Enjoy this fiery and spicy chicken curry with the king of rices, basmati rice. It also pairs well with brown rice, garlic naan, or even pita bread. And cauliflower rice is a great option if you are watching your carbs.

These versatile serving suggestions make this recipe adaptable to your dietary needs and your specific tastes.

I hope that this will become a favorite Indian chicken curry recipe of yours!

FAQ

Is it ok to put raw chicken in a slow cooker?

Yes, it's absolutely fine to put raw chicken in a slow cooker. Slow cookers will safely cook raw chicken over a long period of time and will give you tender chicken to enjoy!

How can I store leftover chicken curry?

Store leftover chicken curry in an airtight container in your refrigerator. This should keep for around 4 days.

How can I thicken slow cooker curry sauce (gravy)?

If you find that your curry sauce (gravy) is too thin, you can remove the lid of the slow cooker around 30 minutes prior to the end of the cooking time, add some cornstarch slurry, and cook off some of the liquid on a high setting.

How can I make more slow cooker curry sauce (gravy)?

If you find that your curry sauce (gravy) is too thick, you can add a little water or chicken broth towards the end of cooking.

Here Are Some Other Indian Recipes You May Enjoy!

If you love Indian food, then here are some other Indian recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a spoon resting in the bowl.

Spicy Indian Chicken Curry Slow Cooker Recipe

Grace Stewart
Enjoy this Spicy Indian Chicken Curry Slow Cooker Recipe as good as what you would get at your local Indian restaurant! Slow cookers and Indian curries are a match made in heaven!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 570 kcal

Equipment

  • slow cooker
  • Food Processor optional but makes prep of garlic, onion, ginger, and chilies much easier

Ingredients
  

  • 2 lb chicken thighs boneless and skinless, cut into bite sized pieces
  • 1 onion finely minced
  • 1 inch ginger peeled and finely minced (could sub 2 tablespoon of ginger-garlic paste for the ginger and garlic)
  • 4 cloves garlic peeled and finely minced
  • 4 Thai chilies finely minced; you can adjust the amount of chilies to your liking
  • 1 Roma tomato diced; select a large Roma tomato (you could also add a little bit of tomato paste or sub tomato puree for the Roma tomato if you like)
  • ¼ cup plain yogurt
  • 1 tablespoon olive oil

Ground Spices

  • 1 ts garam masala ground (could also sub regular curry powder)
  • 1 ts chili powder ground
  • 1 ts coriander ground
  • 1 ts turmeric ground
  • 1 ts cayenne ground (adjust the amount of cayenne to suit your tastes)
  • 2 ts salt may add additional to taste
  • ⅛ ts black pepper may add additional to taste

Whole Spices

  • 2-3 inch cinnamon stick
  • 2 each green cardamom pods
  • 2 each cloves
  • 1 each black peppercorn

Garnish

  • 1 cup cilantro chopped, for garnish
  • lemon squeeze of lemon

Cornstarch slurry

  • cornstarch
  • water

Instructions
 

  • Trim the fat from the chicken thighs and cut into bite sized pieces. Place the chicken into the slow cooker.
    Bite sized pieces of raw chicken thighs in a blue slow cooker.
  • Finely mince the onion, garlic, ginger, and Thai chilies (if using). This is easiest in a food processor. Place this mixture in the bottom of a mixing bowl. Add the yogurt, and then the ground spices (garam masala, chili powder, coriander, turmeric, cayenne, salt and pepper) and olive oil. Stir to combine well.
    A white mixing bowl filled with a yellow colored yogurt based seasoning paste. There is a yellow spoon with a wooden handle resting in the bowl.
  • Now add the diced tomato and the whole spices (cinnamon stick, cloves, black peppercorn, green cardamom). Stir to combine well.
    A white mixing bowl filled with a yellow colored yogurt based seasoning paste, diced tomatoes, a cinnamon stick, green cardamom, cloves, and black peppercorns. There is a yellow spoon with a wooden handle resting in the bowl.
  • Pour this combined mixture over the chicken in the slow cooker, and stir to combine well.
    Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a yellow spoon with a wooden handle resting on the side.
  • Place the cover on the slow cooker and set it to cook for 4 hours on low. Now remove the cover, turn up the heat to high, and add a small amount of cornstarch slurry. This is made by mixing a little cornstarch with water. Mix this in and cook without the cover for the last 30 minutes, or until the curry has thickened to your liking. Taste and adjust the seasoning if you desire by adding more salt, etc.
    Raw chicken pieces coated with a yogurt based seasoning paste and tomatoes in a blue slow cooker with a glass lid poised over the slow cooker.
  • Remove and place in your serving bowls. Garnish with cilantro and add a squeeze of lemon juice for brightness if you like!
    Spicy Indian Chicken Curry with basmati rice garnished with cilantro in a silver balti dish with a wedge of lemon poised over the chicken. There is a small blue bowl behind the balti dish.

Notes

This recipe uses a fresh Roma tomato.  You could also add a little bit of tomato paste or sub tomato puree for the Roma tomato if you like.
The curry gravy may be too thin at the end of 4 hrs on cooking.  I recommend adding cornstarch slurry and cooking on a high setting for 30 minutes to thicken the curry.  You can also shred the chicken in the slow cooker to help thicken the curry as well if you like.
At the end of cooking, taste and adjust the seasoning if you desire by adding more salt, etc. 
A squeeze of lemon juice at the end gives the dish some extra brightness and is highly recommended. 
Serve this with some Indian Saffron Basmati Rice or some naan bread for a perfect Indian meal!

Nutrition

Calories: 570kcalCarbohydrates: 8gProtein: 39gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 224mgSodium: 1362mgPotassium: 670mgFiber: 2gSugar: 3gVitamin A: 1035IUVitamin C: 14mgCalcium: 70mgIron: 2mg
Keyword chicken curry, crock pot, Curry, indian curry, slow cooker
Tried this recipe?Let us know how it was!

Healthy and Delicious Indian Spiced Cabbage Recipe

by Leave a Comment

Transform humble budget friendly cabbage into something absolutely spectacular with the magical power of Indian spices! This incredibly healthy and delicious Indian Spiced Cabbage features tender green cabbage cooked in golden ghee — the legendary culinary liquid magic of Indian cooking — with fragrant garam masala, turmeric, cayenne, fresh garlic, ginger, Thai chilies, and juicy tomato for the most deeply aromatic and satisfying vegetable side dish imaginable!

Indian spiced cabbage with tomato and seasonings on a silver plate.
Jump to:

Cabbage is such a versatile and nutritious vegetable! It's also budget friendly...I remember buying a head of cabbage that must have weighed 4 pounds for for a couple of dollars!

This vegetable is great when fermented to make sauerkraut, and many people also use it to make delicious cabbage soup.

Green cabbage also pairs perfectly with Indian spices. In fact it pairs so well, that it's probably my favorite way to prepare this wonderful cruciferous vegetable.

Allow me to present an easy and delicious recipe for Indian Spiced Cabbage, which I know you will absolutely love!

Why You Should Make This Recipe

If you love Indian cuisine, then you absolutely must try this recipe! And if you are not that familiar with Indian food, then let this be an introduction to this wonderful and delicious cuisine.

You should make this recipe because:

  • It's absolutely delicious. Tender cabbage cooked with ghee and some amazing spices makes for an amazing side dish.
  • This dish is budget friendly. As mentioned, cabbage is so very inexpensive and you can feed a big family on this dish. 😊
  • It's quick to make. You'll need about 30 minutes start to finish to get this wonderful side dish on your table.
  • This is a healthy and nutritious side dish. In addition to the cabbage this dish includes garlic, ginger, and turmeric, all touted for their nutrition and health benefits.

I hope you are getting excited to make this recipe! Now, I will tell you what you'll need for this Indian cabbage recipe.

Indian spiced cabbage with tomato and seasonings on a silver plate.

🥘 Ingredients

Chopped cabbage in a white bowl, ghee, cayenne and garam masala in silver bowls. salt, pepper, and turmeric in a white dish, ginger, several red chilies, tomato, half and onion, and several garlic cloves on a wooden board.

You will need the following fresh ingredients to make this dish:

  • Green cabbage (about 1 pound)
  • Tomato (medium sized)
  • Fresh ginger
  • Fresh garlic
  • Onion
  • Chilies - these are optional but so nice to include to spice things up a bit! I have used a type of Thai chili here. I do recommend Thai or birds eye chilies when cooking Indian food.
  • Salt
  • Pepper
  • Cayenne
  • Turmeric
  • Garam Masala
  • Ghee (can sub olive oil, but ghee is preferred)

Garam masala is an incredible mix of spices. It typically includes cumin, coriander, cardamom, bay leaves, star anise, cloves, and nutmeg. There are certainly variations and seemingly endless varieties of types of garam masala. They have one thing in common: they are supremely aromatic! Please take the time to inhale the scent of this spice mix when you make this dish.

Ghee, which I lean toward using more and more often in my culinary journey, is clarified butter. This article from Farmer's Almanac actually calls it "culinary liquid magic." It's used extensively in Indian cooking, and it works perfectly to lend this cabbage dish a delicious buttery flavor.

Now let's gather these ingredients and make some amazing and delectable cabbage!

🔪 Instructions For This Indian Spiced Cabbage Recipe

It's super simple to make this dish. Begin by melting the ghee on medium-high heat. Then add minced onion, garlic, ginger, and chilies. Stir 3 minutes until softened, then add all the spices and stir one minute.

Minced onion, garlic, chilies, and ginger in oil in a large skillet.
Sauté the onion, garlic, ginger and chilies in ghee.
Minced onion, garlic, ginger, and chilies, and salt, pepper, cayenne, turmeric, and garam masala in oil in a large skillet.
After sautéing add the spices and stir to incorporate.

Add cabbage and stir, then cover and lower the heat to medium. Cook 10 minutes and stir occasionally. Then add diced tomato and stir it in. Cover and cook another 10 minutes, stirring occasionally.

Please note that if the mixture gets too dry at anytime, just add a bit of water or broth.

Chopped green cabbage.
Add chopped cabbage and cook for 10 minutes covered.
Cooked cabbage with seasonings and garlic, ginger, chilies, and onions and chopped tomato on top of the cabbage in a large skillet.
Then add tomato and cook another 10 minutes covered.

At the end of the cooking time, taste the dish and adjust for seasoning by adding additional salt, pepper, or other spices to your liking.

Your cabbage dish should now be finished cooking and ready to enjoy with your family!

Cooked Indian Spiced Cabbage with tomato in a large skillet with a spoonful of the cabbage in the foreground.
The finished dish...look at that tender cabbage!

How To Serve This Indian Spiced Cabbage

Indian spiced cabbage with tomato and seasonings on a silver plate.

This flavorful dish is the perfect side to accompany your favorite Indian main meals! It could also be the center of a vegetarian meal accompanied by basmati rice, or some naan bread.

I like to serve it alongside Keema do Pyaza (lamb mince curry dish) or Indian Butter Chicken.

Keep this recipe handy for anytime you crave a delicious cabbage dish!

Some Other Indian Recipes You May Enjoy

Here are some other Indian food recipes which are so delicious and that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Indian spiced cabbage with tomato and seasonings on a silver plate.

Healthy and Delicious Indian Spiced Cabbage Recipe

Grace Stewart
This easy Indian Spiced Cabbage Recipe is the perfect side dish to accompany your favorite Indian dishes! It's healthy and absolutely delish!
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 24 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 5 people
Calories 118 kcal

Equipment

  • 1 large covered skillet or pot

Ingredients
  

  • 1 lb green cabbage chopped
  • 1 medium tomato diced
  • 1 inch ginger peeled and minced
  • ½ onion minced
  • 5 cloves garlic minced
  • 5 each chilies optional but if using I recommend Thai chilies
  • ½ ts salt
  • ¼ ts pepper
  • ¼ ts cayenne
  • ¼ ts turmeric
  • 1 ts garam masala
  • 3 tablespoon ghee

Instructions
 

  • Begin by melting the ghee on medium-high heat. Then add minced onion, garlic, ginger, and chilies. Stir 3 minutes until softened, then add all the spices and stir one minute.
    Minced onion, garlic, ginger, and chilies, and salt, pepper, cayenne, turmeric, and garam masala in oil in a large skillet.
  • Add cabbage and stir, then cover and lower the heat to medium. Cook 10 minutes and stir occasionally. Then add diced tomato and stir it in. Cover and cook another 10 minutes, stirring occasionally. Please note that if the mixture gets too dry at anytime, just add a bit of water or broth.
    Cooked cabbage with seasonings and garlic, ginger, chilies, and onions and chopped tomato on top of the cabbage in a large skillet.
  • At the end of the cooking time, taste the dish and adjust for seasoning by adding additional salt, pepper, or other spices to your liking. Your cabbage dish should now be finished cooking and ready to enjoy with your family!
    Cooked Indian Spiced Cabbage with tomato in a large skillet with a spoonful of the cabbage in the foreground.

Notes

This flavorful dish is the perfect side to accompany your favorite Indian main meals! It could also be the center of a vegetarian meal accompanied by basmati rice, or some naan bread.
I like to serve it alongside Keema do Pyaza (lamb mince curry dish) or Indian Butter Chicken.
Keep this recipe handy for anytime you crave a delicious cabbage dish!

Nutrition

Calories: 118kcalCarbohydrates: 9gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 252mgPotassium: 255mgFiber: 3gSugar: 4gVitamin A: 342IUVitamin C: 40mgCalcium: 48mgIron: 1mg
Keyword cabbage, green cabbage
Tried this recipe?Let us know how it was!

How To Make Easy and Spicy Mango Chutney!

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you you make a purchase using my affiliate link. This post is about an Easy Mango Chutney Recipe!

Mango chutney in a glass bowl with a spoon holding some of the chutney.
Jump to:

This Mango Chutney Is The BOMB!

Want a condiment that will perk up almost any food? Then you will want this chutney!

This Indian Mango Chutney is:

  • Super easy to make!
  • Absolutely incredibly delicious and bursting with flavor!
  • Sweet, spicy, tangy and salty...a great combination of flavors!
  • Versatile! You can enjoy it so many ways!

You will enjoy the look of delight on people's faces when they taste your chutney, it's that good!

What Is Chutney?

Chutneys are a condiment originating in India. There are many different types of chutneys! This Wikipedia article lists chutneys according to regions in India. At a glance, you can see there are dozens upon dozens of different chutneys!

Typically these condiments are made with various fruits, vegetables, spices, sugar, and vinegar. The addition of vinegar gives chutneys a tangy taste.

They can be spicy, sweet, and/or savory. But one thing they all have in common is their deliciousness!

This sweet, tangy, salty and spicy chutney recipe is a great recipe to include in your Indian cooking repertoire. So let me show you what you will need to make it!

What Ingredients Will I Need?

You will need the following list of ingredients to make this perfect accompaniment to so many foods!

2 mangos, raisins in a glass bowl, glass bowls filled with sugar and vinegar, spices, chilies, garlic and ginger.
  • Mangoes (I used ataulfo mangoes)
  • Sugar
  • Vinegar
  • Garlic cloves
  • Ginger
  • Raisins
  • Red Thai chilies (can omit if you don't want to make this spicy)
  • Chili powder
  • Mustard seeds
  • Turmeric
  • Coriander
  • Cumin
  • Salt

It may seem like a long list of ingredients but please don't let that intimidate you! The hardest part of making this chutney is gathering your ingredients! Once that's done it's a breeze! 😃

Instructions On How To Make This Perfect Chutney!

I have to say this is one of the easy chutney recipes you may come across! So, first gather your ingredients. We'll begin by prepping the fresh ingredients which include the mango, garlic, ginger, and red chilies.

Pieces of cut up mango in a white bowl, minced chilies, and garlic in a food processor.

Peel the mangoes and cut into small pieces. Mince, the garlic, ginger, and red chilies. Using a small food processor to mince these ingredients makes their prep a snap!

Next, add the sugar and vinegar to a saucepan. Bring to the boil and stir until the sugar dissolves (around 3 minutes).

Sugar dissolved in vinegar in a saucepan with a blue utensil.

Lower the heat to a simmer, and add all the remaining ingredients.

Pieces of cut up mango, raisins, garlic, chilies and ginger and spices all in a saucepan.

Stir well, and simmer uncovered approximately 45 minutes to 1 hr until the chutney becomes thick. Stir occasionally during this time.

Mango chutney in a saucepan and some of it on a utensil.

Once finished, allow to cool before serving. After the mango chutney has cooled it is now ready to serve and enjoy!

How To Enjoy Your Mouthwatering Mango Chutney!

Mango chutney in a glass bowl with a spoon holding some of the chutney.

This perfect chutney is meant to be served cold. It's a great accompaniment to:

  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!

There are so many ways to enjoy this chutney!

If you happen to have any leftovers, please keep refrigerated. It should keep for a good 2-3 weeks!

1,000 Foods To Eat Project

In conclusion, chutney, also known as chatni, is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Chutney is food #69 in my project! Please visit the 1,000 Foods To Eat Project page to see some other MUST TRY foods of the world that you may love to try!

Some Other Recipes You May Enjoy!

Easy Date and Tomato Chutney Recipe!

Tomato and date chutney in a glass bowl with tomatoes and dates in the background

Indian Butter Chicken

Indian Butter chicken in a balti bowl with naan on a white plate

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Mango chutney in a glass bowl with a spoon holding some of the chutney.

Easy and Spicy Mango Chutney Recipe!

Grace
This mango chutney recipe is super easy to make and results in a mouthwateringly delicious sweet and spicy chutney!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 48 minutes
0 minutes
Total Time 58 minutes
Course accompaniment
Cuisine Indian
Servings 8 people
Calories 176 kcal

Equipment

Ingredients
  

  • 1.5 lb mangoes peeled and cut into small pieces
  • 1 cup sugar
  • ½ cup vinegar
  • 4 cloves garlic minced
  • 1 inch ginger peeled and minced
  • ¼ cup raisins
  • 4 Thai chilies (add less or more according to your taste and leave out if you don't like spicy!)
  • ½ tablespoon chili powder
  • 1 tablespoon mustard seeds
  • ¼ ts turmeric
  • ¼ ts coriander
  • ¼ ts cumin
  • 1 ts salt

Instructions
 

  • Peel the mangoes and cut into small pieces. Mince, the garlic, ginger, and red chilies. Using a small food processor to mince these ingredients makes their prep a snap!
    Pieces of cut up mango in a white bowl, minced chilies, and garlic in a food processor.
  • Next, add the sugar and vinegar to a saucepan. Bring to the boil and stir until the sugar dissolves (around 3 minutes).
    Sugar dissolved in vinegar in a saucepan with a blue utensil.
  • Lower the heat to a simmer, and add all the remaining ingredients.
    Pieces of cut up mango, raisins, garlic, chilies and ginger and spices all in a saucepan.
  • Stir well, and simmer uncovered approximately 45 minutes to 1 hr until the chutney becomes thick. Stir occasionally during this time.
    Mango chutney in a saucepan and some of it on a utensil.
  • Once finished, allow to cool before serving. After the mango chutney has cooled it is now ready to serve and enjoy!
    Mango chutney in a glass bowl with a spoon holding some of the chutney.

Notes

This mango chutney is the perfect accompaniment to:
  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!
Enjoy and keep any leftovers refrigerated.  

Nutrition

Calories: 176kcalCarbohydrates: 43gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 302mgPotassium: 218mgFiber: 2gSugar: 37gVitamin A: 1089IUVitamin C: 35mgCalcium: 21mgIron: 1mg
Keyword Chutney, condiment, mango chutney
Tried this recipe?Let us know how it was!

Easy Date and Tomato Chutney Recipe!

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Elevate your meals with this Easy Date and Tomato Chutney!

Made with fresh tomatoes, rich sweet dates, warm ginger, and a blend of aromatic spices, this tangy condiment offers the ultimate sweet-and-spicy flavor combination.

Perfect as a dip for warm naan, a spread on cheese boards, or a flavorful topping for roasted meats and fish, try this Indian style chutney today!

Tomato and date chutney in a glass bowl with tomatoes and dates in the background
Jump to:

Why We Love This Chutney!

If you love Indian food, then you will ABSOLUTELY want to make this Date and Tomato Chutney recipe! We love it because:

  • It has tremendous flavors! This chutney is sweet, tangy, and has a hint of spiciness and is mouthwateringly delicious!
  • This perfect accompaniment to Indian food is super easy to make!
  • It's a simple tomato chutney sweetened with dates and uses basic ingredients

We're head over heels in love with this homemade tomato chutney with dates, and one taste and you will be too!

What is Chutney?

Chutneys are a condiment originating in India. There are many different types of chutneys! This Wikipedia article lists chutneys according to regions in India. At a glance, you can see there are dozens upon dozens of different chutneys!

Typically these condiments are made with various fruits, vegetables, spices, sugar (or sweetener such as dates!), and vinegar. The addition of vinegar gives chutneys a tangy taste.

They can be spicy, sweet, and/or savory. But one thing they all have in common is their deliciousness!

This sweet and spicy chutney recipe is a great recipe to include in your Indian food repertoire. So let me show you what you will need to make it!

What Ingredients Will I Need?

You will need the following list of ingredients to make this tangy tomato chutney sweetened with dates:

Onion, 2 tomatoes, several dates, 2 garlic cloves, piece of ginger, salt, chili powder, cayenne, bowl with vinegar and masala box
  • Fresh tomatoes
  • Pitted dates
  • Onion
  • Garlic cloves
  • Ginger
  • Salt
  • Chilli powder
  • Cayenne pepper
  • Vinegar

The combination of these simple ingredients will result in a chutney that will certainly tickle your taste buds!

Easy Instructions

It couldn't be simple to make this dish! Here are the instructions with step photos to make things clear and easy!

Start by prepping your tomatoes, dates, onion, garlic and ginger. Dice the tomatoes and dates, and mince the onion, garlic and ginger in a food processor.

Minced onion, ginger and garlic in a food processor, diced tomatoes and dates

Then simply add your prepped ingredients to a saucepan, along with the spice powders and vinegar. Bring this to the boil, and then simmer uncovered for around 30-45 minutes, stirring occasionally.

Diced tomatoes, diced onions, diced dates, minced ginger and garlic and spices in a saucepan
Add all ingredients to a saucepan
Date and tomato chutney cooking in a saucepan
After simmering your chutney will look something like this!

Add a little water if the mixture gets too dry during the cooking process. Taste and at this point add extra salt, cayenne, or chili powder as you wish. Allow to cool.

How To Serve This Simple Tomato Chutney With Dates!

Tomato and date chutney in a glass bowl with a spoon

This perfect chutney is meant to be served cold. It's a great accompaniment to:

  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!

There are so many ways to enjoy this chutney!

Some Other Recipes You May Enjoy!

Indian Butter Chicken

Indian Butter chicken in a balti bowl with naan on a white plate

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Tomato and date chutney in a glass bowl with tomatoes and dates in the background

Easy Date and Tomato Chutney Recipe!

Grace
Tremendously flavorful, this chutney is sweetened with dates and is tangy, has a hint of spiciness and is mouthwateringly delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course accompaniment
Cuisine Indian
Servings 6 servings
Calories 69 kcal

Equipment

Ingredients
  

  • 1 small onion minced
  • ½ lb fresh tomatoes chopped
  • 4 oz dates pitted and chopped
  • ½ inch ginger peeled and minced
  • 2 cloves garlic mined
  • ½ ts chili powder
  • ½ ts cayenne pepper
  • ½ ts salt
  • 3-4 tablespoon vinegar

Instructions
 

  • Start by prepping your tomatoes, dates, onion, garlic and ginger. Dice the tomatoes and dates, and mince the onion, garlic and ginger in a food processor.
    Minced onion, ginger and garlic in a food processor, diced tomatoes and dates
  • Then simply add your prepped ingredients to a saucepan, along with the spice powders and vinegar.
    Diced tomatoes, diced onions, diced dates, minced ginger and garlic and spices in a saucepan
  • Bring this to the boil, and then simmer uncovered for around 30-45 minutes, stirring occasionally.
    Date and tomato chutney cooking in a saucepan
  • Add a little water if the mixture gets too dry during the cooking process. Taste and at this point add extra salt, cayenne, or chili powder as you wish. Allow to cool and then serve cold!
    Tomato and date chutney in a glass bowl with a spoon

Notes

This chutney is a great accompaniment to:
  • Pappadums (my favorite!)
  • Dosas, idli, naan
  • Your favorite sandwich as a spread!
  • Tortilla chips used as a dip!
  • Your favorite Indian curry
  • Itself! I can easily eat this spoonful after spoonful!
Serve it cold and enjoy!

Nutrition

Calories: 69kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 201mgPotassium: 245mgFiber: 2gSugar: 14gVitamin A: 446IUVitamin C: 7mgCalcium: 17mgIron: 1mg
Keyword Chutney, condiment, date and tomato chutney, spicy condiment
Tried this recipe?Let us know how it was!

The BEST Indian Spiced Roasted Cauliflower Recipe!

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Say goodbye to boring veggies! This roasted Indian-spiced cauliflower is tender, golden, and packed with bold flavor from Garam Masala and Turmeric. It's a healthy, low-carb, and vegan side dish that pairs perfectly with your favorite curry or works as a delicious snack!

Tender Cauliflower florets roasted with Indian spices garnished with cilantro and a small terracotta bowl with red chutney.

Roasted Indian Spiced Gobi!

Do you like Gobi? In Indian cooking, gobi means cauliflower. This roasted gobi will be a HUGE treat for you if you are a cauliflower lover!

Roasting a cauliflower helps to bring out its sweetness. Also, the cauliflower really takes on the flavor of the spices and really becomes a flavor bomb!

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Super Simple Indian Spiced Tilapia In Coconut Milk Recipe

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Fish really is the original fast food — and this Indian Spiced Tilapia In Coconut Milk proves it in the most delicious way possible!

Tender tilapia fillets are coated in a vibrant spice paste made with your favorite Indian curry paste, fresh garlic, ginger, Thai chilies, and lemon juice — then pan fried with golden caramelized onions and simmered in rich creamy coconut milk for the most luscious and deeply aromatic fish curry imaginable!

Ready in just 25 minutes and budget friendly, this is weeknight Indian cooking at its most simple and satisfying!

Indian Spiced Tilapia in Coconut Milk

I love fish recipes that are easy, quick, delicious and budget friendly. Indian Spiced Tilapia in Coconut Milk checks every one of those boxes!

Fish really is the original fast food. The tilapia, mainly a freshwater fish, cooks really quickly. However, I like to let it simmer awhile so that the flavors can infuse for a more delicious meal!

This Indian recipe uses simple ingredients, and makes for a delicious (and low carb) main course! And as mentioned, it is super simple to make!

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Easy To Make Cachumber - Delicious Indian Salad

by 2 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the Indian accompaniment called Cachumber!

Cachumber

I have an absolute passion for Indian food. I've only scratched the surface with my Indian cooking. However, I'm so happy to delve deeper into Indian cuisine!

Today I made a delicious cool and refreshing Indian salad called Cachumber. Cachumber is, shall we say, the Indian version of the tomato salsa, or Mexican pico de gallo.

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