Go Back

Indian Lentils with Chicken

Course Main Course
Cuisine Indian
Servings 6 people


  • 1.5 cups dried green lentils
  • 3 tablespoons garlic ginger paste
  • 1 398ml can coconut milk
  • 1 796ml can crushed tomatoes
  • 1 small onion finely chopped
  • 2 teaspoons chana chat masala
  • 2 teaspoons amchur powder
  • 2 lbs skinless, bone-in chicken thighs marinated if desired
  • 3 cups chicken stock
  • 1 heaping tablespoon dried fenugreek leaves
  • 1 398ml can chickpeas
  • salt and pepper to taste
  • cilantro leaves to garnish

Toasted spices:

  • 1 tablespoon cumin seeds
  • 1 tablespoon corriander seeds
  • 2 red chilies
  • 1/2 tablespoon peppercorns


  • Toast the whole spices, set aside to cool. When cool, grind to powder in spice grinder.
  • Add all ingredients, except the chickpeas, fenugreek, and cilantro, stirring to combine.
  • Set the crockpot to low, for 8 hours. Stirring occasionally.
  • At the 5-hour mark, add the chickpeas and fenugreek and a bit of salt. Do not fully salt until it has finished cooking.
  • When the 8 hours are up, scoop out the chicken, and shred off the bones (it will fall apart easily using two forks). Return to the pot and stir to mix.
  • When ready to serve, sprinkle with the cilantro (if your family likes it!)


Adapted fromĀ The Endless Meal