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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Mix ground ginger, garlic powder, yellow chili powder, and 1/2 teaspoon garam masala in a bowl with enough water to make a paste. Transfer the paste and yogurt to a large resealable plastic bag; add chicken, coat with yogurt marinade, squeeze out excess air, and seal bag. Marinate in refrigerator for at least 1 hour. | 2. Bring rice, chicken stock, and white wine to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. | 3. Preheat oven to 350 degrees F (175 degrees C). | 4. Keep 1/4 cup melted butter, milk, and saffron warm in a small saucepan on low heat. | 5. Melt remaining 5 tablespoons butter in a large skillet over medium heat; cook and stir carrot, bell pepper, onion, and 2 teaspoons garam masala until vegetables are golden brown, about 10 to 15 minutes. Remove chicken from the marinade, shake off excess, and add to vegetables. Reserve remaining marinade. Cook and stir until liquid evaporates. Stir marinade, mint, ground coriander, and cilantro into chicken mixture; reduce heat to low and simmer until chicken is tender, about 10 minutes. | 6. Spread about 1/3 of the rice in a large baking dish. Layer about 1/3 of the chicken and vegetable mixture over rice and top with 1/3 of the saffron butter mixture. Repeat the layers twice more. | 7. Bake in preheated oven until bubbly, about 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	1 1/2	tablespoons	ground	7.2	1.5993	0.1638	0.0675
garlic powder	1 1/2	tablespoons		48.1605	10.5822	2.408	0.1062
yellow chili powder	1 1/2	teaspoons		403.4676	0.0	89.7602	2.2667
garam masala	1/2	teaspoon		403.4676	0.0	89.7602	2.2667
water	2	tablespoons		0.0	0.0	0.0	0.0
yogurt	3/4	cup		112.0875	8.5628	6.3761	5.9719
chicken	1	pound	cut	974.6689	0.0	84.3202	68.2722
basmati rice	1	pound		403.4676	0.0	89.7602	2.2667
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
white wine	2	cups		-	-	-	-
butter	1/4	cup	melted	427.5	19.6425	13.3575	36.0
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
carrot	2	cups	chopped	104.96	24.5248	2.3808	0.6144
green bell pepper	2	cups	chopped	58.38	12.788	2.0016	0.7506
onion	1		chopped	64.0	14.944	1.76	0.16
garam masala	2	teaspoons		403.4676	0.0	89.7602	2.2667
mint	2	teaspoons	chopped	1.672	0.3196	0.125	0.0277
coriander	1 1/2	teaspoons	ground	8.046	1.4847	0.33399999999999996	0.4798
cilantro	1 1/2	teaspoons	chopped	0.115	0.0183	0.0106	0.0026

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