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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut chicken breasts in two and sever the legs at the joint. | 2. With the salt mash the ginger and garlic to a pulp. | 3. In a grinder mix together the coriander seeds, cumin seeds, fennel seeds, cardamoms, cinnamon stick, dried chillies, peppercorns, bay leaves, fenugreek seeds, and the mustard seed. Mix in 6 tbsp water to make a past, add the garlic and ginger pulp mix well and add to the chicken, making sure that the meat is well coated. Refrigerate overnight. | 4. In a large pan melt the ghee over medium heat and fry the chicken with any juices for about 10 minutes. | 5. Add the water, bring to the boil and simmer covered for 20 minutes. Turn off the heat. | 6. Mix the split peas and lentils together and wash them till the water runs clear. Drain them. | 7. Heat the oil in another pan and fry the onions till just golden. | 8. Add the turmeric and garam masala, cook for 1 min, add the lentils and cook over low heat for 5 minutes. | 9. Add the water and salt bring to the boil, reduce the heat and cook for 30 minutes. | 10. Mash the dhal to make a smooth sloppy mixture and add this to the pan with the chicken inches. | 11. Bring to the boil, reduce the heat and cook for 30 mins,stirring to make sure that it does not stick or burn. | 12. Dissolve the tamarind in a little hot water and add this to the pan cook for 3 minutes. | 13. Serve with boiled rice and a good chutney. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2 1/2		skinless jointed	-	-	-	-
salt	1	teaspoon		-	-	-	-
ginger	1	inch	grated	-	-	-	-
garlic clove	6		chopped	75.65	0.0	16.83	0.425
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974
green cardamom	4			75.65	0.0	16.83	0.425
cinnamon	2	inches		-	-	-	-
red chilies	6			-	-	-	-
peppercorn	10			251.92	1.5633	0.536	27.4253
bay leaf	2			-	-	-	-
fenugreek seed	1/4	teaspoon		2.9878	0.5397	0.2128	0.0593
black mustard seed	1/2	teaspoon		75.65	0.0	16.83	0.425
water	6	tablespoons		0.0	0.0	0.0	0.0
ghee	2	tablespoons		-	-	-	-
water	4	ounces		0.0	0.0	0.0	0.0
yellow pea	3	ounces	split	75.65	0.0	16.83	0.425
red lentil	3	ounces		304.4735	53.6656	20.3351	1.8456
oil	5	tablespoons		560.64	0.0	0.1792	63.6672
onion	1		chopped	60.0	14.01	1.65	0.15
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
garam masala	1	teaspoon		75.65	0.0	16.83	0.425
water	20	ounces		0.0	0.0	0.0	0.0
tamarind paste	1	teaspoon		75.65	0.0	16.83	0.425
coriander leaf	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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