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Jeera Murg (Chicken with Cumin)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.78
Energy (kCal)289.0216
Carbohydrates (g)2.2334
Total fats (g)6.8897
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. ----Toroast cumin or coriander seeds----. | 2. Put the seeds in a heavy based frying pan and set the pan over a low heat. | 3. Keep shaking the pan until the seeds are well roasted but not burned. | 4. Crush them lightly in a mortar and pestle. | 5. (Or non-purists may pulverize them in a food processor!). | 6. They keep very well in a tightly sealed jar and can be used in many dishes. | 7. Sprinkle the chicken with the lemon juice and some salt. | 8. Heat the oil in a heavy based pan until it almost reaches smoking point, then put in the chicken and crushed cumin. | 9. Keep the heat high and swirl the chicken around, but not too often. | 10. This cools the pan down a little and allows moisture from the chicken to escape. | 11. Toss for 2-3 minutes, until the chicken is cooked through, then taste and add more salt if necessary. | 12. Sprinkle with coriander and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 8 ounces boneless cut 272.0 0.0 51.0 5.9387
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    oil 1 - 1 1/2 1/2 0.0 0.0 0.0 0.0
    cumin seed 2 teaspoons roasted crushed 15.75 1.8581 0.748 0.9353
    coriander 2 teaspoons chopped 0.1533 0.0245 0.0142 0.0035
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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