RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.2906
Energy (kCal)	753.2618
Carbohydrates (g)	42.2998
Total fats (g)	64.5348
Fatty acids, total saturated 20:0 (g)	0.0023
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8336
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0002
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	1.6517
Fatty acids, total trans (g)	0.0002
Riboflavin (mg)	0.1603
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.6801
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.8482
Proline (g)	0.2667
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.0113
Adjusted Protein (g)	0.0000
Cystine (g)	0.1038
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	6.1775
Copper, Cu (mg)	0.4705
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5736
Total lipid (fat) (g)	64.5348
Vitamin K (phylloquinone) (g)	5.0316
Cholesterol (mg)	131.0720
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	24.0990
Folate, total (g)	49.2613
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1594.3955
Energy (kcal)	753.2618
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1747
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1590
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	10.3002
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1089
Vitamin C, total ascorbic acid (mg)	11.7074
Lutein + zeaxanthin (g)	8.3520
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3216
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	57.3628
Fatty acids, total saturated 16:0 (g)	14.6406
Carbohydrate, by difference (g)	42.2998
Vitamin D (IU)	0.0000
Fructose (g)	1.9361
Fluoride, F (g)	1.6500
Aspartic acid (g)	0.6223
Tyrosine (g)	0.2455
Potassium, K (mg)	401.3222
Fatty acids, total saturated 12:0 (g)	2.8942
Vitamin A, RAE (g)	431.0160
Serine (g)	0.3178
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3100
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0008
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	5.6970
Histidine (g)	0.1672
Isoleucine (g)	0.2382
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.0276
Water (g)	138.6603
Fatty acids, total saturated 8:0 (g)	0.8203
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	104.3165
Sodium, Na (mg)	53.9322
Iron, Fe (mg)	1.8355
Energy (kJ)	3149.4193
Ash (g)	2.0148
Caffeine (mg)	0.0000
Glycine (g)	0.3541
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	5.4498
Fatty acids, total polyunsaturated (g)	6.2876
Vitamin E (alpha-tocopherol) (mg)	1.5028
Sucrose (g)	5.3323
Vitamin B-6 (mg)	0.3019
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9998
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.2404
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.5051
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3648
Folate, food (g)	49.2613
Fatty acids, total saturated 20:1 (g)	0.0155
Fatty acids, total monounsaturated (g)	19.0297
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0236
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0002
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	23.8934
Fatty acids, total polyunsaturated 16:1 c (g)	0.0004
Fatty acids, total saturated (g)	36.0281
Vitamin B-12 (g)	0.0051
Calcium, Ca (mg)	147.7226
Fatty acids, total saturated 10:0 (g)	1.4731
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0127
Alanine (g)	0.3062
Glutamic acid (g)	1.5106
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	421.8880
Leucine (g)	0.4405
Folate, DFE (g)	49.2613
Fatty acids, total polyunsaturated 22:1 t (g)	0.0002
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	7.1223
Tryptophan (g)	0.1173
Threonine (g)	0.2364
Fatty acids, total polyunsaturated 18:1 c (g)	0.1448
Manganese, Mn (mg)	0.8926
Protein (g)	7.2906
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	17.0786
Betaine (mg)	0.2881
Phosphorus, P (mg)	239.0788
Tocopherol, gamma (mg)	0.0032

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oil in a skillet. | 2. Saute the onion in it till it turns light brown. | 3. Add ginger-garlic pastes and saute till the raw smell is gone. | 4. Add turmeric, corriander, cumin, garam masala powders and salt. | 5. Fry well. | 6. Now, add the chicken pcs. | 7. Stir-fry, allowing the spices to blend with the chicken. | 8. Fry until the chicken is nicely browned. | 9. Cook for 15-20 minutes on low flame. | 10. Put the yoghurt in a bowl. | 11. Add gramflour, 1/2 cup water and the ground paste to it. | 12. If the mixture is too thick, you can add some more water. | 13. Add the yoghurt mixture to the chicken. | 14. Bring to a boil on low flame, stirring all the time, to prevent curdling. | 15. By now, the chicken will be tender. | 16. Check for this. | 17. If not, then cook for a few more minutes on low flame. | 18. Just before serving, prepare the following seasoning: | 19. Heat ghee in a pan. | 20. Add methi seeds, cumin seeds and red chillies. | 21. Once these stop sizzling, toss this mixture into the chicken. | 22. Stir well and serve hot with rotis, naan or parathas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1/2		cut	-	-	-	-
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
onion	1		chopped	60.0	14.01	1.65	0.15
plain yogurt	2	cups	beaten low fat	-	-	-	-
coriander powder	1 1/2	1/2		8.046	1.4847	0.33399999999999996	0.4798
cumin powder	1	teaspoon		-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
ginger garlic paste	1	tablespoon		-	-	-	-
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
garam masala powder	1/4	teaspoon		-	-	-	-
ghee	1	tablespoon		-	-	-	-
methi seed	1/4	teaspoon		-	-	-	-
red chilies	3 -4			-	-	-	-
cumin seed	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
salt				-	-	-	-
sesame seed	4	teaspoons	roasted	114.0	5.2379999999999995	3.562	9.6
coconut	2	tablespoons	grated	48.45	5.5091	0.3326	2.9739
pistachio	8 -10			0.0	0.0	0.0	0.0
almond	8 -10			0.0	0.0	0.0	0.0
green chilies	4 -5			0.0	0.0	0.0	0.0

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

Cooking in progress....

Chicken Khuri