Nepali Chicken (Pakistani Style)
Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 8.4657 |
| Energy (kCal) | 196.8568 |
| Carbohydrates (g) | 38.1029 |
| Total fats (g) | 3.6729 |
-
Cuisine
Asian >> Indian Subcontinent >> Nepalese
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Marinate the chicken mixing your pieces with 1 Tablespoon yougurt, 1 Teaspoon garlic paste or chopped, and salt+pepper. | 2. Place this mixture in a fridge for 30 minutes. | 3. Chop Onions, Capsicums and 1 tomato in cubes. Pour 1 tablespoon cooking oil in a pan with lid, fry these vegetables on low heat for 30 minutes. | 4. Add a pinch of pepper and cover the pan for best "steamed" results. Leave these on heat and proceed to the next steps. | 5. After the chicken is marinated, fry it to a golden brown. Drain and leave aside. | 6. In another pan, heat a tablespoon of cooking oil, fry 1 peeled, deseeded and slightly crushed tomato. | 7. After 1 minute, add 1 teaspoon garlic paste or chopped garlic, 1/2 teaspoon cumin seeds, and 1 teaspoon corriander powder. Fry this mixture for at least 5 minutes. | 8. Add 3 tablespoons of yogurt. If you like a lot of gravy, then you can add more yogurt. But if you prefer dry chicken, then 3 is enough. | 9. Add your already fried chicken to this mixture. | 10. Let this cook until the oil appears on the edges of the pan or when gravy thickens. | 11. Now add this cooked mixture on top of the bed of onions, capsicums and tomatoes in the other pan which is already on low heat. No need to mix everything. | 12. You're done. Serve with boiled white rice. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| chicken | 1 | cubed | - | - | - | - | |
| onion | 1 | 64.0 | 14.944 | 1.76 | 0.16 | ||
| red capsicum | 2 | - | - | - | - | ||
| tomato | 2 | 80.4198 | 17.3796 | 3.9316 | 0.8936 | ||
| yogurt | 4 | tablespoons | 37.3625 | 2.8542 | 2.1254 | 1.9906 | |
| ginger paste | 1 | teaspoon | chopped | - | - | - | - |
| garlic paste | 2 | teaspoons | chopped | - | - | - | - |
| salt | 1 | teaspoon | - | - | - | - | |
| pepper | 1 | teaspoon | 5.773 | 1.4708 | 0.239 | 0.075 | |
| coriander powder | 1 | teaspoon | 5.364 | 0.9898 | 0.2227 | 0.3199 | |
| cumin seed | 1/2 | teaspoon | 3.9375 | 0.4645 | 0.187 | 0.2338 | |
| cooking oil | 3 | tablespoons | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.