Type what you have

Ingredients

• ✓ heavy cream
• cooking spray
• margarine
• brown sugar
• biscuit dough
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.
2. 2 Melt margarine in a saucepan over medium-low heat. Stir cream and brown sugar into melted margarine until sugar dissolves, 2 to 3 minutes. Remove saucepan from heat.
3. 3 Spread 1 can of biscuit dough into the bottom of the prepared tube pan; sprinkle with cinnamon. Layer 1 more can biscuit dough into the tube pan and sprinkle with cinnamon. Layer last can biscuit dough into tube pan. Pour margarine mixture over biscuit dough.
4. 4 Bake in the preheated oven until biscuits are slightly browned, about 20 minutes. Let biscuits cool 5 to 10 minutes in pan. Turn pan upside-down onto a serving plate and remove pan.

By duboo

Ingredients

• ✓ heavy cream
• russet potato
• butter
• salt
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line an oven-safe skillet or baking pan with aluminum foil.
2. 2 Poke potato skin all over with a knife; place in the prepared skillet.
3. 3 Cook in the preheated oven until very tender and easily pierced with a knife, about 1 hour. Set aside until cool enough to handle but still very warm.
4. 4 Scoop potato flesh into a bowl; mash with the back of a spatula until smooth and no lumps remain. (You can also use a potato ricer.) Add butter; stir until melted and combined. Stir in cream, salt, and sugar until smooth. Cover bowl; refrigerate until chilled, about 2 hours.
5. 5 Stir in flour, in several additions, until dough can be kneaded by hand, adding enough flour to form a soft, but not too sticky, dough. You need to be able to roll it out fairly thin without it falling apart.
6. 6 Wrap dough with plastic wrap; refrigerate until chilled, about 1 hour.
7. 7 Divide dough into 8 portions. Dust each portion with flour and roll out on a well-floured kitchen towel to 1/8-inch thick, or thinner.
8. 8 Heat a very lightly buttered nonstick skillet over medium-high heat. Add 1 lefse; cook, poking surface lightly with a fork, until golden brown blisters form, 2 to 3 minutes per side. Transfer to a plate; keep covered with a towel. Repeat with remaining lefse; stack onto plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ heavy cream
• dinner roll
• cooking spray
• white sugar
• brown sugar
• cinnamon
• butter
• apple
• raisin
• cream cheese
• confectioners sugar
• vanilla extract

Instructions

1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Ingredients

• ✓ heavy cream
• oil
• egg
• garlic
• cheddar cheese
• curry powder
• cumin

Instructions

1. 1 Heat oil in a skillet over medium-high heat.
2. 2 Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
3. 3 Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

By newbie1212

Ingredients

• ✓ heavy cream
• mango
• yogurt
• milk
• confectioners' sugar
• cardamom

Instructions

1. 1 Combine mangos, yogurt, milk, cream, confectioners' sugar, and cardamom in a blender; blend until smooth and frothy. Pour into glasses and serve immediately.

By pshinde2109

Ingredients

• ✓ heavy cream
• white wine
• coconut milk
• curry powder
• butter
• kosher salt
• vegetable oil
• king salmon fillet
• garam masala
• kosher salt

Instructions

1. 1 Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. 2 When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. 3 Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. 4 Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

By Ryan Nomura

Ingredients

• ✓ heavy cream
• whole milk
• sugar
• cinnamon stick
• black tea
• garam masala
• black peppercorn
• cardamom pod
• star anise
• nutmeg
• vanilla extract
• semisweet chocolate

Instructions

1. 1 Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking.
2. 2 Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions.
3. 3 Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.

By Kimberly G

Ingredients

• ✓ heavy cream
• almond
• jalapeno pepper
• garlic
• ginger root
• cilantro
• salt
• lemon
• chicken breast
• butter

Instructions

1. 1 Place almonds in a small bowl and cover with water. Allow to soak for 15 to 20 minutes; drain. Place almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor; blend until smooth. Season with salt, and blend in lemon juice. Blend in cream.
2. 2 Transfer mixture to a large, non metallic bowl. Place chicken in bowl, and turn to coat. Cover, and marinate in refrigerator for 24 hours.
3. 3 Preheat grill for high heat, and lightly oil grate. Remove meat from marinade, and thread onto skewers.
4. 4 Brush meat with butter, and arrange skewers on hot grate. Slowly cook the chicken until cooked through.

By nitisha

Ingredients

• ✓ heavy cream
• butter
• onion
• garlic
• chicken
• tomato sauce
• tandoori seasoning
• garam masala
• cayenne pepper
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter, onion, and garlic; sauté until fragrant, 3 to 5 minutes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.

By thedailygourmet

Ingredients

• ✓ heavy cream
• chicken
• ginger root
• garlic
• cilantro
• cumin
• jalapeno pepper
• lemon juice
• cashew
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Ingredients

• ✓ heavy cream
• water
• black lentil
• onion
• garlic
• sugar
• kosher salt
• curry powder
• turmeric
• ginger root

Instructions

1. 1 Combine water, lentils, onion, garlic, sugar, salt, curry powder, turmeric, and ginger root in slow cooker.
2. 2 Cook on High for 5 hours. Stir cream into lentils until warmed through.

By AlisonDY

Ingredients

• ✓ heavy cream
• butter
• onion
• garlic
• tomato sauce
• salt
• cayenne pepper
• garam masala
• chicken breast
• vegetable oil
• tandoori masala

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. 3 Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
5. 5 While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
6. 6 Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
7. 7 Add cooked chicken to the sauce and simmer for 5 minutes before serving.

By mn

Ingredients

• ✓ heavy cream
• yogurt
• garlic
• lemon juice
• garam masala
• white pepper
• saffron
• salt
• chicken
• vegetable oil
• cumin seed

Instructions

1. 1 Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours.
2. 2 Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.

By DOSTANDEN

Ingredients

• ✓ heavy cream
• ghee
• tomato paste
• red curry paste
• chicken breast
• onion
• garlic
• coconut milk
• curry powder
• garam masala
• turmeric
• stevia-erythritol sweetener

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat up, then add ghee, tomato paste, and curry paste. Cook and stir until paste starts to sizzle, about 3 minutes. Stir in chicken, onion, and garlic and saute for 3 to 5 minutes. Stir in coconut milk and cream until combined. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in curry powder, garam masala, turmeric, and sweetener.

By thedailygourmet

Ingredients

• ✓ heavy cream
• vegetable oil
• onion
• garlic
• water
• tomato
• green bell pepper
• salt
• garam masala
• chili powder
• butter
• chicken breast

Instructions

1. 1 Heat the oil in a skillet over medium heat. Finely chop the onions and garlic in a blender or food processor, and cook in the skillet until tender. Puree the tomatoes and green bell pepper in the blender or food processor, and mix into the skillet. Season with salt, garam masala, and chili powder. Stir in the cream and butter, and continue cooking until heated through.
2. 2 Mix the chicken into the skillet. Cover, and simmer 20 minutes, or until chicken juices run clear.

By AJF180

Ingredients

• ✓ heavy cream
• onion
• celery
• carrot
• butter
• all-purpose flour
• curry powder
• chicken broth
• apple
• white rice
• chicken breast
• thyme
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.
3. 3 Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
4. 4 Just before serving, stir in hot cream.
5. 5 Serve and enjoy!

By Lise P

Ingredients

• ✓ heavy cream
• olive oil
• onion
• bay leaf
• flour
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• half-and-half

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ heavy cream
• basil
• sugar
• egg
• curry powder
• lemon juice
• lemon
• butter
• white cake mix
• coconut
• water
• egg
• vegetable oil
• coconut extract
• confectioners' sugar
• cream cheese
• silver dragee
• decorating candy

Instructions

1. 1 To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
2. 2 Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
4. 4 Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
5. 5 Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
6. 6 In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
7. 7 To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

By mkecupcakequeen

Ingredients

• ✓ heavy cream
• chicken breast
• yogurt
• garam masala
• lemon juice
• cayenne pepper
• ground ginger
• tomato sauce
• garlic
• garam masala
• paprika
• turmeric
• salt

Instructions

1. 1 Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
3. 3 Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

By Fioa

Ingredients

• ✓ heavy cream
• chicken breast
• lemon juice
• ginger root
• cumin
• black pepper
• cinnamon
• salt
• cayenne pepper
• olive oil
• onion
• jalapeno pepper
• garlic
• tomato sauce
• tomato paste

Instructions

1. 1 Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
2. 2 When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
3. 3 Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.

By Jessica Higley

Ingredients

• ✓ heavy cream
• lamb shoulder
• garam masala
• salt
• butter
• onion
• turmeric
• ginger
• garlic
• cayenne pepper
• tomato paste
• water
• honey
• cilantro

Instructions

1. 1 Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
2. 2 Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
4. 4 Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

By Trynewfood

Ingredients

• ✓ heavy cream
• spinach
• fenugreek leaf
• canola oil
• paneer
• cumin seed
• onion
• garlic
• ginger
• tomato
• garam masala
• turmeric
• cayenne pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large saucepan of water to a boil; add spinach and fenugreek and cook until wilted, about 3 minutes. Drain well.
3. 3 Transfer to a food processor and blend until finely chopped, about 5 pulses.
4. 4 Heat 1 tablespoon canola oil in a large skillet over medium heat; add paneer cubes and fry until browned on all sides, about 5 minutes. Transfer paneer onto a plate.
5. 5 Heat remaining 2 tablespoons canola oil in the same skillet over medium heat; add cumin seeds and fry until lightly toasted and aromatic, about 3 minutes.
6. 6 Add onion; cook and stir until softened, 4 to 5 minutes. Add garlic and ginger and stir to coat.
7. 7 Stir in tomato, garam masala, turmeric, and cayenne pepper; cook until tomato breaks down, stirring often, about 10 minutes.
8. 8 Stir in pureed spinach mixture, paneer cubes, and cream; add salt to taste.
9. 9 Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.

By Allrecipes

Ingredients

• ✓ heavy cream
• olive oil
• onion
• carrot
• garlic
• red chile pepper
• roma tomato
• vegetable stock
• cilantro
• balsamic vinegar
• sugar
• brown sauce
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. 2 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
3. 3 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.

By Jon Barnes

Ingredients

• ✓ heavy cream
• vegetable oil
• onion
• garlic
• ginger root
• carrot
• potato
• tomato sauce
• cashew
• jalapeno pepper
• curry powder
• salt
• green pea
• green pepper
• red bell pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ heavy cream
• olive oil
• yellow onion
• garlic
• ginger root
• serrano pepper
• red chile powder
• cumin
• coriander
• garam masala
• turmeric
• tomato puree
• ketchup
• pea
• paneer
• cilantro

Instructions

1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Ingredients

• ✓ heavy cream
• chicken breast
• tomato sauce
• yogurt
• jalapeno pepper
• ginger
• cumin
• garam masala
• black pepper
• paprika
• garlic
• cinnamon
• coriander
• salt
• cilantro
• lemon

Instructions

1. 1 Combine chicken, tomato sauce, yogurt, jalapeño, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt in a slow cooker; cover.
2. 2 Cook on Low for 6 to 8 hours. Stir in cream, cilantro, and lemon juice during last 30 minutes of cooking.

By MeanDean

Ingredients

• ✓ heavy cream
• ghee
• onion
• garlic
• cumin
• salt
• ginger
• cayenne pepper
• cinnamon
• turmeric
• tomato sauce
• white sugar
• paprika
• vegetable oil
• chicken breast
• curry powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
4. 4 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
5. 5 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
6. 6 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
7. 7 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

By Chris Bellers

Ingredients

• ✓ heavy cream
• cilantro
• tomato sauce
• paprika
• jalapeno pepper
• garlic
• butter
• skewer
• chicken breast
• salt
• ginger
• black pepper
• cayenne pepper
• cinnamon
• cumin
• lemon juice
• yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
3. 3 Stir in chicken, cover, and refrigerate for 1 hour.
4. 4 Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
5. 5 Grill until juices run clear, about 5 minutes on each side.
6. 6 Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
7. 7 Add grilled chicken, and simmer for 10 minutes.
8. 8 Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

By Yakuta

Ingredients

• ✓ heavy cream
• paneer
• baby spinach
• tomato paste
• water
• ginger
• onion powder
• red chile powder
• cinnamon
• cumin seed
• garlic powder
• black pepper
• salt
• clove
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until lightly browned, about 8 minutes. Reduce heat to medium-low; stir in cloves, salt, pepper, garlic powder, cumin seeds, cinnamon, red chile powder, onion powder, and ground ginger. Cook until fragrant, 3 to 4 minutes.
2. 2 Stir water and tomato paste into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, about 10 minutes. Stir spinach into the pot; simmer, covered, until wilted, about 10 minutes. Uncover and cook until liquid evaporates and oil separates, 3 to 5 minutes.
3. 3 Transfer spinach mixture carefully to a blender. Cover and hold lid down with an oven mitt; puree until smooth.
4. 4 Pour spinach puree back into the pot. Stir in paneer and heavy cream. Cover and simmer over medium heat until paneer is heated through, 5 to 7 minutes.

By maliland

Ingredients

• ✓ heavy cream
• almond
• salt
• sugar
• chicken stock
• cinnamon
• turmeric
• paprika
• cardamom pod
• fennel seed
• cumin seed
• butter
• chicken thigh
• sunflower oil
• ginger root
• garlic
• green chile pepper
• onion

Instructions

1. 1 Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
2. 2 Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
3. 3 Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
4. 4 Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

By Smars