While garam masala and curry powder can be found in many home kitchens, you may not know which to use in your next recipe.

If you're trying to make some chicken masala and notice that it keeps curdling, there's one particular ingredient that is the most likely culprit.

Chicken Mughlai Masala is creamy, fragrant, and indulgent, with no tomatoes and no stress. Make this restaurant-style recipe at home with simple pantry ingredients.

Mix the butter, chutney, garam masala, cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Using your fingers, loosen the skin from the meat on the chicken’s breast and thigh areas, then smear the ...

Add the garlic, ginger, garam masala, paprika and ½ teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add the cashew puree and cook, stirring often, until browned and sticking to ...

Garam Masala Baked Chicken Thighs With Pears. 2 large Bosc pears (1 1/4 pounds total), halved, cored and sliced. 1 jumbo red onion (14 ounces), halved and sliced.

1 medium red onion, sliced 1/2-inch thick. 1 medium zucchini, sliced lengthwise 1/2-inch thick. 2 teaspoons vegetable oil. 4 (3-ounce) whole wheat naan or pita breads ...

Ali Ahmed Aslam, self-proclaimed inventor of chicken tikka masala, is dead at 77 A Pakistani immigrant in Glasgow claimed he invented the beloved takeout dish with some spices and a can of tomato ...