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Light Tandoori Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1083
Energy (kCal)273.052
Carbohydrates (g)5.8397
Total fats (g)28.1882
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse, skin, and pat dry the chicken. | 2. Make 2 slits in the flesh of each piece and set aside. | 3. Mix together the yogurt, garam marsala, ginger, garlic, chilli powder, turmeric, coriander, lemon juice, salt, a few drops of red food coloring, and oil; beat so that all ingredients are well mixed. | 4. Cover the chicken with the mixture and allow to marinate for 3 hours. | 5. Preheat the oven to 475 F and transfer the chicken to an ovenproof dish. | 6. Bake the chicken for 25 minutes until the chicken is cooked right through and browned on the top. | 7. Remove from the oven, place on a serving dish, and garnish with salad leaves, lime wedges, and a quartered tomato. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken quarter 4 - - - -
    plain nonfat yogurt 3/4 cup - - - -
    garam masala 1 teaspoon - - - -
    ginger 1 teaspoon 1.6 0.3554 0.0364 0.015
    garlic 1 teaspoon 4.172 0.9257 0.1781 0.013999999999999999
    chili powder 1 1/2 1/2 11.421 2.0129 0.5451 0.5783
    turmeric 1/4 teaspoon 2.34 0.5036 0.0726 0.0244
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    salt 1 teaspoon - - - -
    red food coloring - - - -
    corn oil 2 tablespoons 244.8 0.0 0.0 27.2

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



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