Indian cooking Archives - MyFoodChannel

Indian Chicken Curry Recipe in a Pot

03/02/202212/01/2018 by Chef Buck

Indian Chicken Curry is delicious and easy to make. For this chicken curry recipe, we use a flavorful marinade and then cook everything up in a pot. It’s a great dish to serve over rice. As an alternative, we went low-cal and served the Indian chicken over salad greens with a little quinoa.

Indian Chicken Curry Ingredients

2 lbs. boneless skinless CHICKEN
½ cup GREEK YOGURT
5-6 cloves GARLIC (finely chopped)
¼ cup GINGER (finely chopped)
¼ cup ALMONDS
2 Tbsp TOMATO SAUCE
2 large ONIONS (finely chopped)
2-3 Tbsp LEMON JUICE
2 tsp CORIANDER powder
1 tsp CUMIN powder
1 tsp GARAM MASALA
CHILI powder (to taste)
SALT (to taste)
OIL for cooking

Check out current prices for Indian Spices on Amazon.

How To Make Chicken Curry

In a food processor, finely grind the ginger, garlic, and almonds.
In a small bowl, combine the yogurt and the ground ingredients from the food processor.
Into the bowl, add the dried spices, lemon juice, and tomato sauce.
Mix bowl ingredients well to form the marinade.
Place chicken pieces into a large Ziploc bag. Use boneless, skinless chicken for the quickest cooking time. We prefer chicken thighs, but use your favorite chicken pieces.
Add the marinade into the bag and zip it closed. Mix the marinade well with the chicken. Open the bag a little to let out excess air, then zip close. Manipulate the bag until the chicken is thoroughly covered.
Place the chicken/marinade mixture in the fridge and allow to marinate overnight. If you’re in a hurry, try to marinade for a minimum of 1 hour; otherwise, you’re just wasting all the marinade flavors.
When ready to cook dinner, heat a large pot with oil on medium low heat. Use just enough oil to sauté the onion.
Add finely chopped onions into the pot and sauté until light brown/caramelized, about 20-30 minutes.
When the onions are ready, add ½ cup water.
Add in the chicken and the marinade. Mix well with the onions.
Cover pot and bring the mixture to a bubble. Reduce the heat to low, keep covered with the lid, and simmer for about one hour, or until the chicken is cooked through.
Serve over rice, or whatever you like.

In the video recipe we served the Indian chicken over greens and some quinoa, which was a great combo. CG even added dried cranberries to the salad, which we will definitely do again in the future.

For more great Indian recipe ideas, check out this complete Indian Meal Cooking Tutorial. Cooking delicious Indian food at home is super easy. And check out current prices for Indian Spices on Amazon.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this chicken curry recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Jackfruit Recipe Meatless Chicken Tikka Masala

04/07/202401/06/2018 by Chef Buck

Chicken tikka masala is one of the most popular Indian inspired dishes in the world, because it’s fantastic, but you can easily make a tasty and meatless version of a tikka masala using this canned jackfruit recipe. Young green jackfruit is versatile and very easy to use. Green jackfruit’s mild flavor and rich texture make young green jackfruit an excellent faux meat. It’s popular in mock BBQ pork dishes, and also a favorite of my own in a meatless breakfast hash. When seasoned and baked in the oven, jackfruit handily mimics the texture of baked chicken, and it makes an ideal substitute in this tikka masala recipe. I’m using as few ingredients as I can in order to make this jackfruit recipe super easy.

Ingredients for a Meatless Tikka Masala Jackfruit Recipe

1 20oz can JACKFRUIT (use only young green jackfruit! …don’t buy sweet ripe jackfruit in syrup!)
15oz can TOMATO SAUCE
15oz can CRUSHED TOMATO
½ cup PLAIN GREEK YOGURT
1 medium chopped ONION
6-8 cloves finely chopped GARLIC
1 tsp CUMIN SEEDS
2-3 Tbsp pre-mixed CURRY (or make your own!)
SALT to taste
½ tsp CHILI POWDER
1 tsp GARLIC POWDER
OIL for sauteing
CILANTRO or green onion

How to Make a Meatless Chicken Tikka Masala with Jackfruit

For this jackfruit recipe, rinse and drain the jackfruit and cut into smaller, bite-sizes. You can buy jackfruit online. Check current canned jackfruit prices on Amazon.
In a bowl, toss the jackfruit with chili and garlic powder.
Spread the seasoned jackfruit out on a lightly greased baking sheet and bake at 400 degrees Fahrenheit
for about 20 minutes.
In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds, stir and allow to simmer for just a few moments.
Once the seeds begin to crack, add the finely chopped garlic.
Saute for a few moments and add in the onion.
Reduce the heat to medium and stir for approx. 2-3 minutes and add the curry powder. Use a premixed curry, or your own mixture. Mix well and continue to saute for 1-2 more minutes.
Add in the canned tomatoes. Mix well, raise the temperature and allow the ingredients to come to a bubble.
Reduce the pot to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, turn the heat off.
Blend the ingedients in the pot smooth with a hand blender; this step isn’t crucial, but it will help give the dish the creaminess of a restaurant style chicken tikka masala.
Stir in yogurt and mix well.
Add in the baked jackfruit and mix well.
Serve with rice or on its own.
Garnish with fresh coriander leaves or chopped green onion tops.

Give this easy meatless “chicken” tikka masala recipe a try and let me know what you think. If you’re a fan of chicken tikka masala, definitely try this jackfruit recipe version out.
The dish cooks up super quick with much less effort than you need to make a traditional chicken tikka masala, and I think you will be very happy with this meatless version. Cook it up and try it out on your friends and family–don’t tell them it’s jackfruit!–tell them it’s chicken tikka masala and see if they notice the difference.

For more easy Indian recipe ideas, check out my Complete Indian Meal Tutorial where I cook up an entire dinner.

Thanks for checking out the canned jackfruit recipe, and all of our recipes.

Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw a tip in our Paypal Tip Jar We’ll happily enjoy a coffee on the road, or maybe even pay a bill or two!–Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program providing a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Chole Masala Recipe with the fewest ingredients!

08/09/202406/13/2017 by Chef Buck

Chole masala is an Indian chickpea curry recipe. For this simple chole recipe, I’m using the fewest ingredients I can. I do add Garam masala and cilantro to this version of chickpea curry; for a super simple version of chole masala, these two ingredients can be optional, but certainly use them if you have them on hand. I’m leaving out the asoefetida and besan (chickpea flour), and also the onion, which I will often cook into a chana masala. Chickpea curry is a delicious Indian staple, and a great introduction to Indian cooking.

what you need to make Chole Masala

1 15oz can CHICKPEAS
1 15oz can DICED TOMATO
3-5 cloves GARLIC finely chopped
½ tsp CUMIN SEEDS
1 tsp CUMIN POWDER
½ tsp TURMERIC POWDER
1 tsp CORIANDER POWDER
1 tsp CHILI POWDER
SALT and PEPPER (to taste)
½ tsp GARAM MASALA (optional)
fresh chopped CILANTRO (optional)
OIL for sautéing
Check out current prices for Indian Spices on Amazon.

how to make Chole Masala

In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds, stir and allow to simmer for about 20 seconds.
Once the seeds begin to crack, add the finely chopped garlic.
Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble.
As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
Stir in the chili powder, turmeric, coriander, and cumin powders (or substitute a premade curry mix instead).
Mix in the chickpeas and add ½ can of water.
Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala.
If desired, add garam masala and then simmer uncovered to the desired consistency, remove and serve.
Garnish with fresh coriander leaves.
Serve with rice or on its own.

Give this easy chole masala recipe a try and let me know what you think, and bon appétit!

And for more easy Indian recipe ideas, check out my Indian Recipes Playlist.

Thanks for Watching our Chana Masala Recipe Video!

Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Share and Enjoy !

Asparagus Curry easy asparagus recipe

06/13/201908/19/2016 by Chef Buck

Try this fantastic asparagus curry recipe. Plain and simple asparagus tastes great, but jazzing it up with a little curry is an excellent idea. Asparagus is healthy and delicious and quick to prepare. If you’re a fan of Indian cooking, then this curry recipe will be a real treat, and if you’re new to Indian style recipes, then this dish will be a great introduction. And this curry cooks up fast, so making it part of preparing an Indian meal at home is a smart idea.

What You Need To Make This Easy Asparagus Recipe

1 lb. ASPARAGUS
5-6 cloves GARLIC (finely chopped)
¼ cup GINGER (finely chopped)
1 lb. CHERRY TOMATOES
1 cup ONION (chopped)
1 tsp FENNEL SEED
1 tsp CUMIN SEED
1-2 Tbsp CURRY POWDER
SALT (to taste)

How To Make Asparagus Curry

When buying asparagus, thin is better than thick. Choose firm spears. Avoid asparagus that have a wrinkled skin, or tips that are wet and greasy looking.

Rinse and drain the asparagus spears, then chop into 1 inch pieces. When slicing, leave the tops of the spears intact so they don’t fall apart while cooking.
Heat oil on medium heat in a skillet.
When oil is hot, add cumin and fennel seeds and stir for 20-30 seconds–not long at all.
Add garlic, ginger, and onion and stir skillet.
Let simmer about 2 minutes, lower heat if necessary.
Stir in curry powder and cook for another minute.
Add sliced cherry tomatoes and salt to taste.
Continue simmering about 2 minutes, and then add 1 cup of water.
Raise the temperature and bring the skillet to a bubble.
Add asparagus and reduce the temperature back to medium heat.
Simmer uncovered for another 3-4 minutes, or until the asparagus is done to your liking–it won’t take long!

And that’s it. Give this asparagus curry a try and let me know what you think, and bon appétit!
Check out current prices for an assortment of Indian Spices on Amazon.

For a slightly less curried asparagus dish, check out this Lemon-Ginger Asparagus Recipe.

Thanks for checking out the asparagus recipe. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

Chicken Tikka Masala Indian Restaurant Favorite

10/06/202304/22/2013 by Chef Buck

Chicken Tikka Masala is one of the most popular Indian recipes in the world, and for good reason.

I like chicken tikka masala with a rich, creamy sauce–plenty to mix in with the rice and scoop up with some warm flatbread. Give this dish a try and let me know what you think–it’s one of my favorites.

Ingredients for Chicken Tikka Masala

2 lbs boneless, skinless CHICKEN
1 cup plain YOGURT
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
2 Tbsp LEMON JUICE
1 Tbsp CORIANDER POWDER
1 Tbsp GARAM MASALA
1 Tbsp CUMIN
SALT

Ingredients for Masala Sauce

1 ONION (chopped well)
2 tsp GARLIC (minced)
2 tsp GINGER (minced)
1 JALAPENO PEPPER (finely chopped, optional)
or ½ tsp RED PEPPER FLAKES (optional)
1 Tbsp TOMATO PASTE
1 28oz can CRUSHED TOMATOES
1 pint HEAVY CREAM
½ cup CILANTRO (chopped)
2 tsp CORIANDER POWDER
½ tsp CHILI POWDER
1 tsp TURMERIC
1 tsp CUMIN
1 tsp GARAM MASALA
Check out current prices for Indian Spices on Amazon.

Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into strips that are easier to handle while marinating and cooking–later I’ll cut the chicken into bite-sized pieces to add into the creamy masala.

Mix a marinade of plain yogurt, ginger, garlic and lemon juice. Season the chicken strips with garam masala, cumin, coriander, and salt and coat with the marinade. Set in the fridge to marinate for at least a few hours, ideally overnight.

After the chicken has marinated, lightly coat a baking pan with oil. Remove as much of the marinade from the chicken as possible and arrange on the pan. Bake the chicken in a 400 degree F oven for 15-20 minutes or until nearly cooked through–adjusting the cooking time as needed depending on the size of the chicken strips; finish the chicken under the broiler to add a slight char to the outside. While the chicken is cooking, prepare the creamy masala.

In a skillet, on med high heat, heat 2 Tbsp of oil and 1 Tbsp of butter. Add minced ginger and garlic and saute 1 minute. Then add onion–also a fresh hot pepper, or red pepper flakes if you want to add a little heat to the dish. The onion and pepper should be chopped up well for a smoother sauce.

Continue sauteing for 5-6 minutes. Add coriander, cumin, turmeric, and chili powder; stir into the onion mixture. Add tomato paste (or don’t–it’ll be good either way–just a little more or less rich and tomatoey, so adjust according to your personal taste).

Add 28oz can of crushed tomatoes.
Add salt to taste and mix ingredients thoroughly. Allow ingredients to come to a bubble, then reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.

After 15 minutes, stir in garam masala and heavy cream and continue cooking on low heat for 5 minutes.
Add chopped cilantro.
Chop the cooked chicken strips into bite-sized pieces and stir into the masala.
Remove from heat and serve over rice.

I hope you give this chicken tikka masala recipe a try, I think you’ll love it.

To learn how to cook an entire Indian meal, check out my Complete Indian Dinner Cooking Lesson.

Thanks for Watching our Chicken Tikka Masala

Click a button below and share the spinach curry with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Black Eyed Peas are a Healthy Salad Choice

09/05/202404/17/2013 by Chef Buck

Try out this Black eyed peas recipe the next time you’re in the mood for a healthy and tasty salad. Black-eyed peas are beans, and beans are a great way to turn a salad into a meal, especially garbanzo and kidney beans, but give black eyed peas a try, I bet you’ll love them.

This salad is a nice complement to a spicy meal–in fact it’s based on a dish we get all the time at an Indian restaurant where it’s served to balance out the spiciness of other dishes.

What you need for a Black Eyed Peas Salad

2 15oz cans BLACK-EYED PEAS
3-4 GREEN ONIONS (chopped)
1 stalk CELERY (chopped)
1 CUCUMBER (sliced)
1 CARROT (shredded)
3 PLUM TOMATOES (cut)
zest and juice of 1 LEMON
1 cup CILANTRO (chopped)
4 Tbsp BALSAMIC VINEGAR
2 Tbsp OLIVE OIL
1 ½ tsp CUMIN
½ tsp CHILI POWDER
2-3 Tbsp HONEY
HOT SAUCE, to taste
SALT and PEPPER, to taste

How to make Blacke Eyed Pea Salad

This is a super simple dish to prepare. You can check here for current Black-Eye Pea Prices on Amazon. Canned beans are already cooked, but dried black eyed peas will have to be cooked before adding to the salad, just prepare the beans according to the package directions.

In a small bowl, mix balsamic vinegar and olive oil. Season with spices.
Toss in the beans, onion, vegetables–EXCEPT the tomato!–tomato loses a lot of it’s flavor when refrigerated, so add tomato just before serving.
Gently toss the Ingredients.
Cover, and chill in the refrigerator at least 1 hour, or overnight. The longer the better.
Remove dish from fridge, mix in tomato, add additional seasonings if desired, and serve.

Folks traditionally eat black eyed peas on the first day of the new year for good luck, but these beans are pretty good on the other 364 days as well, so stock some blackeyed peas in your cupboard and try them out in some of your favorite bean dishes.

And for another great healthy beany salady kind of recipe, try this Hearty Black Bean Salsa Recipe it’s fantastic.

Black Bean Corn Salsa — Salsa is great on a chip, as a topping for fish or salad, in an omelet, on ice cream…well, maybe not ice cream.

Thanks for Trying Our Black Eyed Peas Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Chana Masala Indian Chickpea Curry Recipe

07/02/202102/20/2013 by Chef Buck

Chana masala is a delicious Indian chickpea curry. It’s easy to make and a great introduction to Indian cooking.

What You Need to Make the Best Chana Masala

1 15 oz can CHICK PEAS (or 2 cups)
1 15 oz can DICED TOMATOES (or 2 fresh diced)
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
1 HOT PEPPER (minced)
1-2 Tbsp OLIVE OIL
1 Tbsp CHICK PEA FLOUR (also called besan)
1 tsp CUMIN SEEDS
1 tsp CHILI POWDER
1 tsp GARAM MASALA
1/8 tsp ASAFOETIDA (optional, also called hing)
½ tsp TUMERIC
SALT (to taste)
Check out current prices for Indian Spices on Amazon.

Many chana masala recipes include onion, but I think it’s fine with or without; I make so many Indian dishes with onions, it’s nice to have a few that are onion-free if desired. I do include asafoetida (hing) and besan (chick pea flour), but those can be optional, too.

Chana masala is a very flexible dish. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks, but it’s still wonderful. It’s also called “devil’s dung”, but that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant.

I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If skipping the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:

How to Make a Chana Masala Recipe

In a skillet, heat oil on medium high heat.
When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments.
Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil.
Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala.
Stir in the minced ginger and garlic and hot pepper.
Add the chili powder and turmeric.
After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste.
Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier.
Simmer uncovered to the desired consistency, remove and serve.

Garnish with fresh coriander leaves. Serve with rice or on its own.
Give this chana masala recipe a try and let me know what you think, and bon appétit!

Want to make another easy Indian Recipe? Try Baingan Bharta, a delicious Eggplant Curry recipe.

Thanks for checking out the chana masala recipe, and all of our recipes. Be sure and sign up for our mailing list to never miss a new cooking video, and also click a button below and share the dishes with your friends, and follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

Thanks for watching our Chana Masala recipe

Gobi Matar Cauliflower Curry Recipe

04/16/202102/20/2013 by Chef Buck

Try this flavorful Indian gobi matar recipe with cauliflower and green peas. I use a mix of spices to create my own masala for this vegetarian recipe, but you can substitute a store-bought pre-made curry spice mix. This spicy vegan cauliflower curry makes a great side dish or entrée.

What You Need To Make Gobi Matar

1 CAULIFLOWER (cut into florets)
1 15oz can DICED TOMATOES (or 2 med tomatoes)
1 8oz can GREEN PEAS
1 large ONION (chopped)
1 HOT PEPPER (finely chopped)
1 Tbsp GINGER (finely chopped)
5-7 GARLIC cloves (finely chopped)
1 Tbsp CHILI POWDER (sub cumin powder for less heat)
1 Tbsp CUMIN SEEDS
1 Tbsp TURMERIC POWDER
1 Tbsp CORIANDER POWDER
2 tsp GARAM MASALA (optional)
3 Tbsp OIL for cooking
¼ cup WATER
SALT (to taste)

Check out current prices for Indian Cooking Spices on Amazon.

How To Make Cauliflower Curry

In a skillet or pot, heat oil on medium high heat.
Add cumin seeds. Seeds will brown and crack quickly, so almost immediately add onion.
Add onion and stir.
Cook 1 minute and then add ginger, garlic, and hot pepper.
Continue cooking until onions are soft.
Add turmeric, chili, and coriander powder and mix well.
Stir in tomatoes and continue cooking 4-5 minutes.
Add salt to taste.
Add tomatoes. If using fresh tomato, as tomatoes cook down I like to crush them with a spoon.
Stir in cauliflower florets.
Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes.
When the cauliflower is almost cooked to your liking, add garam masala and green peas.
Mix and continue cooking until peas are heated through.

And that’s it, your cauliflower and peas are transformed into a delicious vegetable curry.

Check out a variation on this Indian gobi matar recipe and watch me cook a complete Indian dinner.

Thanks for checking out our gobi matar recipe, and all of our recipes. Be sure and sign up for our mailing list and never miss a new Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen! Check out the Chef Buck Youtube Channel.

Indian Chicken Curry Ingredients

How To Make Chicken Curry

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Ingredients for a Meatless Tikka Masala Jackfruit Recipe

How to Make a Meatless Chicken Tikka Masala with Jackfruit

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what you need to make Chole Masala

how to make Chole Masala

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What You Need To Make This Easy Asparagus Recipe

How To Make Asparagus Curry

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Ingredients for Chicken Tikka Masala

Ingredients for Masala Sauce

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What you need for a Black Eyed Peas Salad

How to make Blacke Eyed Pea Salad

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What You Need to Make the Best Chana Masala

How to Make a Chana Masala Recipe

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What You Need To Make Gobi Matar

How To Make Cauliflower Curry

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