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Ben's Butter Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44989.4849
Energy (kCal)206466.9686
Carbohydrates (g)369.7752
Total fats (g)1469.5423
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut chicken breast fillet into cubes. | 2. Heat oil in large saucepan (for about 30 seconds) Add chicken breast fillet, cooking for 2-3 minutes. | 3. Add tandoori paste and tomato paste. | 4. Stir tandoori and tomato paste into chicken until its coated, you will notice the chicken is colored a nice red. | 5. Combine evaporated milk, sugar and cornflour in a bowl. | 6. Once you have stirred the bowl, add contents to saucepan. | 7. Stir contents of saucepan while bringing to boil. | 8. Simmer saucepan for 5 minutes. | 9. Cook white rice in a seperate small saucepan. | 10. Add butter, stir until melted. | 11. Serve butter chicken on a bed of rice and garnish with almonds and coriander leaves on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    chicken breast fillet 500 201733.7909 0.0 44880.1018 1133.3359
    tandoori paste 3 tablespoons 201733.7909 0.0 44880.1018 1133.3359
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    milk 375 ml evaporated 874.9387 21.0746 8.7113 90.6893
    brown sugar 2 teaspoons 22.8 5.8854 0.0072 0.0
    cornflour 3 teaspoons 201733.7909 0.0 44880.1018 1133.3359
    butter 30 2565.0 117.855 80.145 216.0
    coriander leaf 2 tablespoons 0.46 0.0734 0.0426 0.0104
    almond 1 tablespoon sliced 120.22399999999999 0.0 0.0 13.6
    white rice 1 1/2 cups 1012.875 221.8612 19.7858 1.8315

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



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