Tag Archives: Garam Masala

Potted Chicken Indian Curry Style

Potted Chicken Indian Curry StyleThis potted chicken recipe is made with an Indian curry style sauce that flavors the chicken while keeping it juicy. It’s an easy one-pot dish that can be served with bread or rice or store-bought naan.

Potted Chicken Indian Curry StyleThe chicken is cooked whole. First, it’s browned on all sides which takes about six minutes. Then it is set aside and the onions, ginger and garlic are sautéed. When the onion is soft, the Indian seasonings are added: turmeric, garam masala, and salt. Mix the seasoning through to combine with the onion. It will be a consistency of paste.

Potted Chicken Indian Curry StyleThen, add the chicken stock and light coconut milk, cinnamon stick and carrots and mix through. Carrots are added to this dish for to round out the dish and serve as a flavoring agent. Add the chicken back to the pot.

Potted Chicken Indian Curry StyleThe sauce will not cover the chicken so drizzle the sauce on top.  Place pot in oven and cook and hour and a half.  Make sure to turn the chicken every 30 minutes or baste often while it is cooking.

Potted Chicken Indian Curry StylePotted Chicken Indian Curry Style


1 whole chicken, about 4-5 pounds

1.5 cups low sodium chicken stock

1 can light coconut milk

1.5 tablespoons turmeric

1.5 tablespoons garam masala

3 garlic cloves, grated

I onion chopped

1 inch piece of ginger, peeled and grated

1 cinnamon stick

2 tablespoons vegetable oil

6 carrots peeled and sliced on the diagonal

Preheat oven to 375°. In a Dutch oven, heat oil until hot.  Place chicken breast side down and brown for 2 minutes. Turn chicken for breast side uu for 2 minutes. Then place chicken on one side for 1 minute and then the other side for 1 minute. Remove chicken from pot.

Add onion, garlic and ginger and sauté until soft, about 2 minutes.  Add turmeric, garam masala and salt and heat through for 1 minute.  Add light coconut milk and chicken stock, carrots and cinnamon stick, and mix through.  Add chicken back to pot. Sauce will not cover. Pour some sauce on top of chicken. Cover pot and an hour and a half, turning chicken every 30 minutes.

Serves 4-6



Cauliflower Pumpkin Masala

Cauliflower Pumpkin MasalaThis Indian-inspired vegetarian dish is hearty enough for a full meal. It’s easy to make and uses spices used in traditional Indian cooking. Garam Masala is a key ingredient along with additional Turmeric powder, which, along with the pumpkin, gives the dish a nice golden color. Sour cream is used as an accompaniment to balance the heat from the Cayenne pepper and add creaminess to the dish.

I used Kabocha squash also known as Japanese pumpkin for this recipe. They are popular for their strong yet sweet flavor and moist, fluffy texture. You can easily substitute butternut squash or orange pumpkin for the Kabocha squash. I made this recipe with the left over Kabocha squash from the Pumpkin Curry with Chicken recipe.  Garbanzo beans round out the dish and adding to the heartiness of a full vegetarian meal.

Cauliflower Pumpkin MasalaTo make this dish, sauté the onion, garlic, and ginger in the oil until the onion is soft. Add the cauliflower, pumpkin, garbanzo beans, Garam Masala, turmeric, Cayenne pepper and tomato paste and mix through. Add the chicken stock and mix through again. Cover and cook on medium-low heat for about 30-35 minutes, until the liquid has cooked down and the consistency resembles a thick stew. The Serve with sour cream and garnish with chopped cilantro.

Cauliflower Pumpkin Masala


3 tablespoons EVOO

1 onion diced

2 garlic cloves grated

1 inch of ginger, grated

1 head cauliflower – cut into small pieces using the florets only

1 15 oz. can of garbanzo beans

2 cups diced squash or pumpkin

1 tablespoon Turmeric

1 tablespoon Garam Masala

¼ teaspoon ground cayenne pepper

1 teaspoon tomato paste

2 cups chicken stock (I use low sodium)

1 teaspoon kosher salt – plus more to taste

Sour cream to serve (about 1-2 tablespoons per serving)

Chopped cilantro (optional as a garnish)

In a Dutch oven on the stovetop sauté the onion, garlic, and ginger in the oil on medium heat until the onion is soft. Add the cauliflower, pumpkin, garbanzo beans, Garam Masala, turmeric, Cayenne pepper and tomato paste and mix through. Add the chicken stock and mix through again. Cover and cook on medium-low heat for about 30-35 minutes, until the until the liquid mostly absorbed and the consistency resembles a thick stew. Serve with sour cream and garnish with chopped cilantro.

Serves 4


Turkey Kathi Roll

kathi dishThis is one of my favorite ground turkey dishes.  Kathi is a type of street-food originating from Kolkata, India. Its original form was a kathi kabab enclosed in a paratha – an unleavened bread made with layers of dough and ghee or cooking oil. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll.

Little red Thai chilies make this dish come alive. The heat of chili peppers mixes well with Garam Masala, a traditional Indian blend of ground spices that include peppers, cloves, cinnamon, cumin and cardamom, to fully flavor the turkey.  I make my version for medium heat but can easily see scaling it to higher heat for the right group of people.  Potato and peas provide a nice balance to the spice and extends this dish as stand-alone if you choose not have a wrapper at all.  It’s an easy one-skillet dish that is perfect for weeknights.  If you like less heat, you can tone it down by serving yogurt with it or using fewer Thai chili peppers.

kathi cookingRather than making the traditional Indian flatbread, Roti, I go on a limb and mix ethnicities, serving the filling in corn tortillas.  Yes, corn tortillas.  May sound odd, but they’re pre-made, fat-free and gluten-free, making this Indian-Mexican mix a flavorful, healthier version.  If you prefer to keep the dish authentically Indian, you can also use store-bought Naan as a substitute or make your own wrapping using this Roti recipe.

kathi spice

Turkey Kathi Roll


1.5 pounds ground dark meat turkey

3 tablespoons canola or safflower oil

1 large onion chopped

1 ½ tablespoons ground turmeric

1 ½ tablespoons garam masala

1 teaspoon chili powder

1 teaspoon cumin

1 tablespoon Kosher salt

2 gloves of garlic, minced

1 inch piece of ginger peeled and sliced

5 Thai chilies

½ cup chicken broth

1 cup peeled, boiled russet potatoes – about ¾ of a potato

1 cup of frozen green peas – defrosted

½ cup chopped cilantro

Ground black peppercorns to taste

12 corn tortillas

Boil peeled potato until soft, and fork through to separate into small pieces.  In a skillet over medium flame, heat the oil and add onion, garlic, ginger, turmeric, garam masala, cumin, chili powder, and chilies and sauté until the onion is soft. Add ground turkey to skillet and mix through to brown.  Then add potato, peas and chicken broth to skillet.  Mix through, cover and cook for 10 minutes. Add cilantro and mix through.  Discard ginger. Warm tortillas, naan or roti to serve.


Serves 6.