Type what you have

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
• 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

Ingredients

• ✓ garam masala
• corn kernel
• salt
• butter
• lemon juice
• chaat masala
• chili powder

Instructions

1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Ingredients

• ✓ garam masala
• ground lamb
• onion
• garlic
• salt
• tomato paste
• beef broth

Instructions

1. 1 Cook lamb in a large, heavy skillet over medium heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer lamb to a bowl; drain off all but 1 tablespoon fat from the skillet.
2. 2 Add onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in garam masala and salt; cook for 1 minute. Return browned lamb to the pan with broth and tomato paste. Reduce the heat and simmer until lamb is fully cooked through and liquid has evaporated, 10 to 15 minutes.

By ajr

Ingredients

• ✓ garam masala
• butternut squash
• olive oil
• coconut
• curry powder
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
3. 3 Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
4. 4 Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

By Lupulus

Ingredients

• ✓ garam masala
• coconut oil
• red onion
• garlic
• cumin seed
• green cabbage
• salt
• curry powder

Instructions

1. 1 Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
2. 2 Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ garam masala
• vegetable oil
• onion
• cumin
• basmati rice
• water
• salt
• mixed vegetable

Instructions

1. 1 In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2. 2 Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

By Neena

Ingredients

• ✓ garam masala
• carrot
• celery
• onion
• salt
• olive oil
• vegetable broth
• farro
• red lentil

Instructions

1. 1 Place carrots, celery, and onion in a large bowl; sprinkle with 1 teaspoon salt. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Cook and stir vegetables in hot oil until onion is translucent, about 5 minutes.
2. 2 Push vegetables aside to clear a space in the center of the pot. Heat remaining 1 tablespoon olive oil in the center. Sprinkle garam masala over hot oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
3. 3 Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes.
4. 4 Add lentils to the pot. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

By Zahira Malakh

Ingredients

• ✓ garam masala
• potato
• vegetable oil
• red onion
• tomato
• cayenne pepper
• salt
• white sugar
• cilantro

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

By phosmane

Ingredients

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

• ✓ garam masala
• cauliflower
• vegetable oil
• turmeric
• onion
• tomato
• garlic powder
• salt
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
2. 2 Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
3. 3 Bake the cauliflower for 30 minutes.
4. 4 While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
5. 5 Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

By Hetal

Ingredients

• ✓ garam masala
• vegetable oil
• cumin seed
• chili powder
• turmeric
• cabbage
• potato
• salt
• cilantro

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
2. 2 Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.

By Allrecipes Member

Ingredients

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

• ✓ garam masala
• chicken tender
• garlic powder
• salt
• black pepper
• olive oil
• yellow onion
• chicken stock
• apricot preserves
• white vinegar
• hot pepper sauce
• lime zest
• butter

Instructions

1. 1 Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
2. 2 Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.

By MomZilla Evin

Ingredients

• ✓ garam masala
• chicken breast
• curry leaf
• yogurt
• garlic
• chili powder
• coriander
• ginger
• red food coloring
• vegetable oil

Instructions

1. 1 Mix chicken, curry leaves, yogurt, garlic paste, chili powder, coriander, garam masala, and ginger together. Cover and let marinate in a refrigerator for 2 hours.
2. 2 Add a few drops of red food coloring and mix so that chicken becomes tinted with red.
3. 3 Heat 2 inches oil in a deep saucepan over medium heat. Lower chicken pieces carefully into the hot oil, working in batches, and fry, stirring frequently, until browned and no longer pink in the centers, about 5 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining chicken pieces.

By Baton Rouge Mom

Ingredients

• ✓ garam masala
• olive oil
• garlic
• salt
• black pepper
• aluminum foil
• chicken breast
• yellow summer squash
• zucchini
• sweet onion
• yogurt
• cilantro

Instructions

1. 1 Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
2. 2 Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
3. 3 Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
4. 4 Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

By Reynolds KitchensR

Ingredients

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

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

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

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

• ✓ garam masala
• chicken breast
• lemon juice
• salt
• plain yogurt
• vegetable oil
• white vinegar
• curry powder
• ginger
• green bell pepper
• sweet onion

Instructions

1. 1 Make shallow cuts in the chicken flesh. Pour 2 tablespoons lemon juice over the chicken and rub in sea salt.
2. 2 Combine yogurt, remaining 2 tablespoons lemon juice, oil, vinegar, garam masala, curry powder, and ginger in a bowl. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 9x13-inch baking pan, cover with foil, and refrigerate for 8 hours or overnight, turning occasionally.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Add bell peppers and onions to the chicken dish. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes. Remove foil and continue to bake until chicken is no longer pink in the centers, about 10 minutes more.

By WEESHEBEAST

Ingredients

• ✓ garam masala
• olive oil
• onion
• garlic
• turmeric
• red pepper flake
• vegetable broth
• lentil
• sweet potato
• spinach
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 4 minutes. Cook and stir garam masala. turmeric, and red pepper flakes into onion mixture until coated, about 2 more minutes.
2. 2 Stir broth and lentils into onion mixture; bring to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
3. 3 Stir in sweet potatoes; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

By Queen Bee

Ingredients

• ✓ garam masala
• vegetable oil
• cumin seed
• red onion
• turmeric
• salt
• vegetable broth
• basmati rice
• pea
• carrot
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add cumin seeds and stir until they just start to pop. Stir in onion and cook until they begin to soften, about 2 minutes. Season with garam masala, turmeric, and salt. Add vegetable broth, rice, frozen peas and carrots, and bay leaf; stir until well combined.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Manually release any remaining pressure. Unlock and remove the lid. Remove bay leaf. Taste rice and adjust seasoning if necessary before serving.

By lutzflcat

Ingredients

• ✓ garam masala
• yellow lentil
• water
• ground chicken
• onion
• green chile pepper
• ginger-garlic paste
• salt
• cilantro
• egg
• vegetable oil

Instructions

1. 1 Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain.
2. 2 Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes.
3. 3 Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro.
4. 4 Shape mixture into patties and dip into beaten eggs.
5. 5 Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.

By Zainab Pervaiz

Ingredients

• ✓ garam masala
• olive oil
• butter
• red onion
• dukka
• garlic
• sweet potato
• vegetable broth
• red lentil
• cilantro
• spinach
• black pepper

Instructions

1. 1 Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
2. 2 Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

By Melanie Booth

Ingredients

• ✓ garam masala
• butter
• onion
• garlic
• tomato sauce
• heavy cream
• salt
• cayenne pepper
• 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

• ✓ garam masala
• chicken breast
• onion
• green chile pepper
• vegetable oil
• ginger garlic paste
• poppy seed
• chili powder
• water
• turmeric
• salt

Instructions

1. 1 Rinse chicken pieces and pat dry. Set aside. Grind poppy seeds into a paste.
2. 2 In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the 'gravy', add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.
3. 3 After chicken is 'well-boiled' (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

By SAI

Ingredients

• ✓ garam masala
• chickpea flour
• garlic
• salt
• coriander
• turmeric
• chili powder
• water
• oil
• cauliflower
• onion

Instructions

1. 1 Sift chickpea flour into a medium bowl; mix in garlic, salt, coriander, turmeric, chili powder, and garam masala. Make a well in the center; gradually pour water into the well and mix to form a thick, smooth batter.
2. 2 Heat oil in a large heavy saucepan over medium-high heat to 375 degrees F (190 degrees C).
3. 3 While the oil is heating, dip cauliflower florets and onion rings in batter to coat.
4. 4 Working in small batches, fry battered vegetables in hot oil until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

By veggigoddess

Ingredients

• ✓ garam masala
• canola oil
• onion
• garlic
• cumin seed
• lamb stew meat
• tomato paste
• coriander
• salt
• turmeric
• red chile powder

Instructions

1. 1 Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

By mn

Ingredients

• ✓ garam masala
• tomato
• onion
• garlic
• ginger root
• salt
• brown sugar
• cumin
• coriander
• chicken thigh
• greek yogurt
• cilantro

Instructions

1. 1 Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
2. 2 Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

By Les Thompson