Type what you have

Ingredients

• ✓ garlic
• chicken
• garam masala
• 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

• ✓ garlic
• ground lamb
• onion
• garam masala
• 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

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

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

• ✓ garlic
• ✓ garlic
• vegetable oil
• onion
• lentil
• water
• spinach
• salt
• cumin
• black pepper

Instructions

1. 1 Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
2. 2 Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
3. 3 Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.

By A W Hayes

Ingredients

• ✓ garlic
• swai fish
• black pepper
• curry powder
• soy sauce
• olive oil
• ginger
• orange juice
• sambal oelek

Instructions

1. 1 Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top, making sure to coat both sides. Marinate for at least 20 minutes.
2. 2 Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant, about 1 minute. Stir frequently to prevent burning.
3. 3 Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
4. 4 Cook until fish flakes easily, about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened, about 5 minutes. Pour over fish and serve.

By CAMILLEELISE

Ingredients

• ✓ garlic
• water
• active dry yeast
• sugar
• milk
• egg
• salt
• bread flour
• butter

Instructions

1. 1 Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
2. 2 Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
3. 3 Punch down dough and knead well. For garlic naan, knead in garlic at this point.
4. 4 Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

By Allrecipes Member

Ingredients

• ✓ garlic
• olive oil
• onion
• quinoa
• chicken broth
• curry powder
• ancho chile powder
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring until soft, about 2 minutes. Add quinoa and cook, adding more oil if the pan seems dry. Stir until quinoa is lightly toasted, about 5 minutes.
2. 2 Add broth to the pan and bring to a boil. Reduce heat. Add curry and chile powder. Cover and simmer until broth evaporates and quinoa is tender, about 25 minutes. Season to taste with salt and pepper.

By AF.

Ingredients

• ✓ garlic
• white fish
• salt
• coconut
• kashmiri chile
• coriander seed
• peppercorn
• turmeric
• kokum

Instructions

1. 1 Season fish pieces with salt.
2. 2 Grind coconut, red chiles, garlic, coriander, and peppercorns together with a morter and pestle until a fine paste forms.
3. 3 Combine paste and turmeric powder in a pot and bring to a boil; add fish. Lower temperature to medium and cook until fish flakes easily with a fork, about 15 minutes. Add kokum and mix well.

By Louella

Ingredients

• ✓ garlic
• sesame oil
• ginger
• mango
• curry powder
• cilantro
• coconut milk
• firm tofu
• salt
• pepper

Instructions

1. 1 Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
2. 2 Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.

By Elegant Chef

Ingredients

• ✓ garlic
• brown rice
• water
• olive oil
• onion
• ginger root
• tomato
• cayenne pepper
• peanut butter

Instructions

1. 1 Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water has absorbed, about 30 minutes.
2. 2 Heat olive oil in a large saucepan over medium-low heat. Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. The mixture will thicken. Serve over rice.

By Hoolie

Ingredients

• ✓ garlic
• yogurt
• cumin
• turmeric
• ginger
• black pepper
• chile flake
• cinnamon
• chicken breast
• metal skewer

Instructions

1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Ingredients

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

• ✓ garlic
• potato
• salt
• coconut cream
• green chile pepper
• curry leaf
• cayenne pepper
• saffron
• water

Instructions

1. 1 Combine the potatoes, salt, coconut cream, green chiles, curry leaves, cayenne pepper, saffron powder, garlic, and water in a saucepan. Cook over medium heat, stirring frequently, until the coconut cream thickens, about 15 to 20 minutes.
2. 2 Test the potatoes for doneness by piercing them with the tip of a paring knife. When the potatoes are tender, remove the pan from the heat. Let stand for 5 minutes before serving. Serve with plain rice.

By dylani

Ingredients

• ✓ garlic
• butter
• onion
• chicken
• tomato sauce
• heavy cream
• 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

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

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

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

• ✓ garlic
• yogurt
• cayenne pepper
• ginger root
• cilantro
• coriander seed
• cumin
• salt
• turmeric
• salmon fillet

Instructions

1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
2. 2 Preheat the broiler. Lightly grease a baking pan.
3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Ingredients

• ✓ garlic
• oil
• red onion
• red bell pepper
• ginger
• watermelon
• tomato
• lime juice
• curry powder
• salt
• white sugar

Instructions

1. 1 Heat oil in a stockpot over medium heat. Add onion, bell pepper, garlic, and ginger; cook and stir until tender, about 5 minutes.
2. 2 Stir watermelon, tomatoes, lime juice, curry powder, salt, and sugar into onion mixture; bring to a boil. Reduce heat to medium-low; simmer, uncovered, until watermelon and tomatoes begin to break down, about 10 minutes. Cool.
3. 3 Fill sterilized jars with chutney and seal. Flip jars upside down to mix for 5 minutes; flip right-side up and refrigerate.

By tokonoma

Ingredients

• ✓ garlic
• chicken breast
• curry leaf
• yogurt
• chili powder
• coriander
• garam masala
• 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

• ✓ garlic
• yogurt
• lemon juice
• garam masala
• 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

• ✓ garlic
• green chili
• cilantro
• plain greek yogurt
• tomato paste
• ginger
• tikka masala
• red food coloring
• salt
• chicken breast
• cooking spray

Instructions

1. 1 Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
3. 3 Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

By indomagic

Ingredients

• ✓ garlic
• chickpea
• water
• spinach
• vegetable oil
• cumin seed
• green chile paste
• turmeric
• peanut
• salt

Instructions

1. 1 Combine chana dal and water in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach to boiling water and cook until wilted, a few seconds. Drain spinach in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain well. Add to a food processor and puree.
3. 3 Heat oil in a skillet over medium heat. Add garlic, cumin seeds, green chile paste, and turmeric. Stir to combine and toast until fragrant, about 30 seconds. Add chana dal, spinach puree, and boiled peanuts. Stir to combine and season with salt. Simmer until thoroughly reheated, about 2 minutes.

By Allrecipes Member

Ingredients

• ✓ garlic
• vegetable broth
• lentil
• stewed tomato
• sweet potato
• onion
• bay leaf
• curry powder
• cumin seed
• kosher salt
• cream

Instructions

1. 1 Combine broth and lentils in a large pot over medium-high heat; bring to a boil.
2. 2 Stir in stewed tomatoes, sweet potato, onion, garlic, and bay leaves. Return to a boil, then reduce heat and simmer for 35 minutes. Stir in curry powder, cumin seeds, and salt. Simmer until lentils are soft, about 15 minutes.
3. 3 Taste to adjust spices. Stir in cream and serve.

By fioremarie

Ingredients

• ✓ garlic
• butter
• turmeric
• cumin seed
• green chile pepper
• mustard green
• spinach
• cumin
• coriander
• salt

Instructions

1. 1 Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
2. 2 Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
3. 3 Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.

By VALONE

Ingredients

• ✓ garlic
• vegetable oil
• ginger root
• red chile pepper
• cumin
• salt
• yogurt
• chicken
• green bell pepper
• potato
• cilantro

Instructions

1. 1 Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
2. 2 Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
3. 3 Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

By Fatma Athar

Ingredients

• ✓ garlic
• olive oil
• onion
• garam masala
• 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

• ✓ garlic
• vegetable oil
• onion
• salt
• chile powder
• ginger root
• turmeric
• tomato
• basmati rice
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
2. 2 Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.

By rphel685

Ingredients

• ✓ garlic
• butter
• onion
• tomato sauce
• heavy cream
• 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

• ✓ garlic
• olive oil
• garam masala
• 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

• ✓ garlic
• chickpea flour
• salt
• coriander
• turmeric
• chili powder
• garam masala
• 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