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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix first 5 ingredients and rub with chicken and Marinade over night or for at least 4 hours. | 2. prepare the rest of the ingredients below before starting curry. | 3. I slice onions and put in a ceral bowl. | 4. then the first 4 spices (ingredients) in a little bowl and | 5. then in another bowl the next 4 spices. (READY TO USE). | 6. Marinade the chicken over night or for 4 hours. | 7. Heat oil in pan over medium heat ( my pots really hold the heat so adjust you heat - if to hot turn down. (not to hot - if you drizzle water in pan and it sizzles it is hot enough). | 8. Add onions and fry till transparent or slightly golden brown. ( until oil rises - if you understand what that is). | 9. Add cinnamon, cardamon pod, curry leaves, and cloves. fry till oil rises. | 10. Add coriander, ginger, garlic, garamasala - continue frying till oil rises - add a bit of water if spices are sticking. | 11. Add marinated chicken and mix well with spices and let cook for 15 minutes ( cover chicken). | 12. Add tomatoe and salt and let cook - 5 minutes?. | 13. Add 3/4 cup of water to cover 1/2 chicken - add more water if you want more gravy. | 14. Bring to a boil. | 15. Stir occasionally and let simmer for 20 -25 minutes. | 16. Serve with par boiled rice or Basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	2	lbs		1940.2711	1.5413	148.4217	144.6137
chili powder	1 1/4	1/4		9.5175	1.6774	0.4543	0.48200000000000004
yogurt	4	teaspoons		12.4542	0.9514	0.7085	0.6635
vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
turmeric	1 1/2	1/2		14.04	3.0213	0.4356	0.1462
salt	1/2	teaspoon		-	-	-	-
onion	3 -4		sliced	0.0	0.0	0.0	0.0
cinnamon	1			-	-	-	-
cardamom	1			6.22	1.3694	0.2152	0.134
curry leaf	2			-	-	-	-
clove	2	cloves		-	-	-	-
garlic paste	1	tablespoon		-	-	-	-
ginger	1	tablespoon	sliced peeled	4.8	1.0662	0.1092	0.045
coriander	1 1/2	1/2		0.115	0.0183	0.0106	0.0026
tomato	1			22.14	4.7847	1.0824	0.24600000000000002
salt	1	teaspoon		-	-	-	-
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.