Type what you have

Ingredients

• ✓ garam masala
• all-purpose flour
• baking soda
• salt
• baking powder
• white sugar
• applesauce
• egg
• zucchini
• cocoa powder
• vanilla extract
• peanut butter
• milk chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.
2. 2 Combine flour, baking soda, salt, garam masala , and baking powder in a bowl; set aside. Beat sugar, applesauce, and eggs together in a separate bowl until smooth; add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into batter until evenly distributed. Pour batter into the prepared muffin cups, filling each about ⅔ full.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

By Kelly Ferretti

Ingredients

• ✓ garam masala
• whole milk
• heavy cream
• sugar
• cinnamon stick
• black tea
• 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

• ✓ garam masala
• milk
• mixed bean
• brown sugar
• egg
• instant coffee granules
• cocoa powder
• cornstarch
• chili powder
• butter
• vanilla extract

Instructions

1. 1 Blend milk, beans, brown sugar, egg, coffee, cocoa powder, cornstarch, chili powder, and garam masala together in a blender until smooth.
2. 2 Pour bean mixture into a saucepan over medium heat; cook, stirring constantly, until mixture thickens, 10 to 15 minutes. Remove from heat and stir in butter and vanilla extract until shiny and smooth. Pour into dessert bowls.

By Lanilu

Ingredients

• ✓ garam masala
• coriander
• curry powder
• granulated garlic
• salt
• black pepper
• yogurt
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ garam masala
• grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ garam masala
• potato
• carrot
• green bean
• green pea
• egg
• bread crumb
• cayenne pepper
• salt
• vegetable oil

Instructions

1. 1 Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
2. 2 Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
3. 3 Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

By DHANO923

Ingredients

• ✓ garam masala
• cranberry
• pear
• orange juice
• sugar
• water
• candied ginger
• orange
• cinnamon stick
• star anise
• salt

Instructions

1. 1 Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, cinnamon stick, star anise, garam masala, and salt in a large saucepan over medium-high heat; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until cranberries have softened, 10 to 12 minutes. Remove from heat; cool completely.
2. 2 Remove and discard cinnamon stick and star anise; transfer to an airtight container. Refrigerate until ready to serve.

By John Mitzewich

Ingredients

• ✓ garam masala
• ground turkey
• yogurt
• cilantro
• bread crumb
• almond
• lemon juice
• garlic
• ginger
• salt
• chile paste

Instructions

1. 1 Combine ground turkey, yogurt, cilantro, bread crumbs, almonds, lemon juice, garlic, ginger, salt, garam masala, and chili paste with a spatula or clean hands.
2. 2 Shape turkey mixture into a ball; divide into 4 even pieces. Refrigerate for 1 hour.
3. 3 Form each turkey piece into a patty using damp hands. Refrigerate patties while grill heats.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill until patties appear cooked about halfway up sides. Flip; cook until surface is cracked and juices start to rise to the top, 4 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ garam masala
• chicken
• garlic powder
• olive oil
• onion
• chicken broth
• cream of chicken soup
• potato
• curry powder
• salt
• pepper
• raisin

Instructions

1. 1 Rub the chicken with garam masala and garlic powder. In a large saute pan, over medium heat brown chicken in olive oil in a large pot.
2. 2 Remove chicken and saute onions in the same oil, until golden. Return the chicken to the pan and cover with the broth. Simmer until the meat is tender and can be easily picked off of the bone. Remove the chicken to cool.
3. 3 Mix the soup into the broth in the pan, then add the potatoes and the curry. Simmer until tender. As soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. When the potatoes are done, add the meat to the potato mixture and heat through. You may add golden raisins at this point if desired, adjust seasonings and serve!

By Teresa Smith

Ingredients

• ✓ garam masala
• lemon
• orange
• candied mango
• ginger
• cinnamon stick
• star anise
• orange juice
• salt
• water
• sugar
• cranberry
• hot sauce

Instructions

1. 1 Place lemon zest and juice, orange zest, diced mango, ginger, cinnamon stick, star anise pod, orange juice, garam masala, salt, water, and sugar in a saucepan. Stir until sugar has dissolved.
2. 2 Bring to a simmer over medium heat. Reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
3. 3 Add cranberries, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
4. 4 Remove from heat and add 2 to 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

By John Mitzewich

Ingredients

• ✓ garam masala
• olive oil
• onion
• garlic
• butternut squash
• cauliflower floret
• apple
• vegetable stock
• red pepper flakes
• salt
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Saute onion and garlic in the hot oil until golden, 12 to 15 minutes. Add squash, cauliflower, and apple; stir together. Pour in vegetable stock, garam masala, and red pepper flakes. Bring to a boil, reduce heat to low, and let simmer until vegetables are soft, about 30 minutes.
2. 2 Puree mixture using an immersion blender or food mill until soup is creamy. Season with salt and pepper. Swirl in sour cream.

By SP

Ingredients

• ✓ garam masala
• butter
• shallot
• turmeric
• bay leaf
• red thai chile
• ginger
• tomato paste
• coconut milk
• lime juice
• brown sugar
• black pepper
• salt
• cilantro
• mussel

Instructions

1. 1 Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.
2. 2 Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.
3. 3 Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

By Drew Miller

Ingredients

• ✓ garam masala
• salt
• egg noodle
• butter
• flour
• milk
• cream of mushroom soup
• red bell pepper
• green bell pepper
• green onion
• tarragon
• pepperjack cheese
• turkey
• potato chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until almost cooked through yet still firm to the bite, about 4 minutes, stirring occasionally. Drain.
3. 3 Melt butter in a large saucepan over medium heat. Whisk in flour; cook and stir until light golden, about 3 minutes.
4. 4 Pour in milk, whisking constantly. Stir in soup, bell peppers, green onions, garam masala, and tarragon; bring to a simmer and cook for 2 minutes. Off heat, stir in pepper Jack cheese until melted and incorporated.
5. 5 Combine cheese mixture, turkey, and noodles in a large bowl until evenly incorporated; pour into a large casserole dish. Sprinkle chips on top, slightly pressing down with the tines of a fork.
6. 6 Bake in the preheated oven until top is golden brown and sauce is bubbling, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ garam masala
• olive oil
• onion
• sweet potato
• carrot
• garlic
• seasoned salt
• cayenne pepper
• salt
• black pepper
• chicken broth
• water
• spinach
• red lentil

Instructions

1. 1 Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.
2. 2 Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

By Stephanie Jo

Ingredients

• ✓ garam masala
• turkey sausage
• kale
• carrot
• onion
• water
• lentil
• tomato paste
• white vinegar
• brown sugar
• garlic powder
• thyme
• dill weed
• tarragon
• salt

Instructions

1. 1 Heat a large pot over medium heat. Cook and stir sausage until browned, about 5 minutes. Add kale stems, carrots, and onion; saute until soft, about 5 minutes. Pour in water and lentils; bring to a boil. Reduce heat to a simmer until lentils are tender, about 20 minutes.
2. 2 Stir tomato paste, vinegar, brown sugar, garlic powder, garam masala, thyme, dill, tarragon, and salt into the pot. Return to a boil. Reduce heat; simmer, uncovered, until flavors blend, about 15 minutes. Toss in kale leaves and let wilt, about 5 minutes.

By Luiology101

Ingredients

• ✓ garam masala
• quinoa
• water
• olive oil
• onion
• garlic
• apple
• raisin
• pine nut
• mushroom
• white wine
• pork tenderloin
• cinnamon
• salt
• black pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
3. 3 Preheat an oven to 425 degrees F (220 degrees C).
4. 4 Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
5. 5 Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
6. 6 Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.

By cameal

Ingredients

• ✓ garam masala
• cilantro
• tomato
• salt
• water
• chickpea
• sweet potato
• water
• turmeric
• chili powder
• coriander
• cumin
• curry powder
• onion
• garlic
• ginger
• vegetable oil
• ghee

Instructions

1. 1 Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 5 minutes more.
2. 2 Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl; add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like; cook to let the flavors intensify for about 30 seconds.
3. 3 Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet; cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
4. 4 Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

By purplerose

Ingredients

• ✓ garam masala
• black pepper
• salt
• cinnamon
• cumin
• cardamom
• green chile pepper
• carrot
• celery
• yellow squash
• broccoli
• water
• red curry paste
• coconut milk
• garlic
• onion
• chicken breast
• coconut oil

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add chicken, onions, and garlic and brown chicken on all sides, 5 to 7 minutes.
2. 2 While browning the cubed chicken, mix red curry paste in some of the coconut milk, just to blend it well. Add to a slow cooker, along with remaining coconut milk and water. Add broccoli, squash, celery, carrot, chile peppers, cardamom, garam masala, cumin, cinnamon, salt, and pepper. Add chicken mixture.
3. 3 Cover and cook until vegetables are tender and chicken is no longer pink in the centers, on Low for 6 hours, or High for 4 hours.

By Selayma

Ingredients

• ✓ garam masala
• green bean
• coconut milk
• nut
• chicken breast
• carrot
• russet potato
• black pepper
• salt
• chicken stock
• ginger
• garlic
• onion
• olive oil
• cumin
• paprika
• cayenne pepper
• turmeric
• curry powder

Instructions

1. 1 Combine curry powder, turmeric, cayenne pepper, smoked paprika, garam masala, and cumin in a large saucepan or Dutch oven. Stir spice mixture constantly over low heat until warm and fragrant, 3 to 4 minutes. Be careful not to let the spices burn. Add olive oil and stir to combine all the spices with the oil.
2. 2 Increase heat to medium and add chopped onion. Cook and stir, 3 to 4 minutes. Add garlic and ginger, stirring, about 2 minutes longer. Pour in chicken stock and season with salt and pepper. Stir to get all the spices from the bottom of the pan into the stock. Add potatoes and carrots, bring to a boil, and cover. Reduce heat to a simmer, and cook for about 20 minutes.
3. 3 Return heat to medium and add cooked chicken, coconut milk, and green beans. Bring to a boil and cook for 1 to 2 minutes, stirring to make sure coconut milk is well blended into the soup. Ladle into bowls and serve warm.

By Bibi

Ingredients

• ✓ garam masala
• aluminum foil
• black pepper
• salt
• chipotle chile powder
• ginger
• granulated garlic
• lime
• apple cider
• butter
• sweet potato
• apple
• pork tenderloin
• black pepper
• salt
• chipotle chili powder
• brown sugar
• ground ginger
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings all over pork tenderloins, using entire amount.
3. 3 Place apples and sweet potatoes in the bottom of the prepared dish; dot with butter.
4. 4 Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes; place tenderloins on top.
5. 5 Bake in the preheated oven for 20 minutes. Spoon cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer inserted into the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
6. 6 Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
7. 7 Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until mixture is reduced by half, 10 to 15 minutes.
8. 8 Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

By Bibi

Ingredients

• ✓ garam masala
• ✓ garam masala
• heavy cream
• fenugreek leaf
• honey
• salt
• chili powder
• water
• tomato puree
• green chile pepper
• garlic
• ginger
• butter
• butter
• ginger
• garlic
• olive oil
• yogurt
• salt
• chili powder
• lemon juice
• chicken breast

Instructions

1. 1 Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
2. 2 Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Place chicken on skewers; arrange in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until almost cooked through, about 20 minutes.
6. 6 Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
7. 7 Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.

By Robert

Ingredients

• ✓ garam masala
• kosher salt
• rice
• ginger
• scallion
• beef stock
• beef stock
• cilantro
• scallion
• black bean
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• cayenne pepper
• garlic powder
• cumin
• coriander
• curry powder
• eggplant

Instructions

1. 1 Partially skin eggplant and cut into cubes; set aside.
2. 2 Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
3. 3 Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
4. 4 Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
5. 5 Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
6. 6 Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
7. 7 Serve stew over cooked rice.

By Jessica Hawn

Ingredients

• ✓ garam masala
• black pepper
• salt
• clove
• cinnamon
• water
• black rice
• olive oil
• cilantro
• red bell pepper
• bay leaf
• water
• tomato sauce
• pea
• russet potato
• black pepper
• salt
• cinnamon
• turmeric
• chile pepper
• cumin
• coriander
• ground turkey
• ginger
• garlic
• onion
• butter

Instructions

1. 1 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with coriander, cumin, ground chile, turmeric, garam masala, 1 teaspoon cinnamon, salt, and black pepper; stir until evenly distributed.
2. 2 Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low; cover and simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
3. 3 Meanwhile, heat olive oil in a separate pan over medium-high heat. Add rice; sauté for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low; simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Season with 1/2 teaspoon cinnamon, cloves, salt, and black pepper; stir until evenly distributed.

By Brian

Ingredients

• ✓ garam masala
• chicken
• garlic
• lime

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Countess

Ingredients

• ✓ garam masala
• soy sauce
• lime juice
• garlic
• ginger
• pork chop

Instructions

1. 1 In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. 2 Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3. 3 Preheat an outdoor grill for direct heat and lightly oil grate.
4. 4 Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

By INDIGOKING

Ingredients

• ✓ garam masala
• olive oil
• chicken breast
• green onion
• tomato
• garlic salt
• water

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
2. 2 Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By breezermom

Ingredients

• ✓ garam masala
• onion
• garlic
• ginger
• tomato
• turmeric
• cumin
• curry paste
• red pepper flake

Instructions

1. 1 Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2. 2 Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

By Mary Beth

Ingredients

• ✓ garam masala
• peach mango yogurt
• lemon
• ginger
• curry powder
• salt
• chicken thigh

Instructions

1. 1 Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
2. 2 Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
4. 4 Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
5. 5 Bake skewers in the preheated oven for 15 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

By Bibi

Ingredients

• ✓ garam masala
• chicken thigh
• peach
• apricot half
• white vinegar
• pistachio nut
• curry powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
3. 3 Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

By MATTHEWF335

Ingredients

• ✓ garam masala
• olive oil
• salt
• potato
• cauliflower
• yellow onion
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle vegetables with oil mixture and toss to coat; spread onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

By France Cevallos