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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside. | 2. Heat the remaining oil in a large saucepan or Dutch oven. Add the bay leaves, cardamom and cloves and sizzle for a few seconds. Add the chicken and brown all over. Add the onion and stir-fry for 2 to 3 minutes. Add the remaining ginger, chili powder and rice, stirring gently. Add the salt, tomato sauce and water and mix well. | 3. Bring to a boil, reduce heat to low or simmer, and cover the pan. Cook for 10 to 12 minutes, or until rice is tender. Remove the lid, fluff the rice with a fork and let stand 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2		boneless cut	-	-	-	-
salt				-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
ghee	3	tablespoons		-	-	-	-
bay leaf	2			-	-	-	-
green cardamom pod	2			-	-	-	-
clove	2	cloves		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
red chili powder	1	tablespoon		-	-	-	-
rice	3/4	cup		509.2125	105.7969	10.4618	4.44
tomato sauce	3/4	cup		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0

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