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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Ginger/Garlic Paste: In a blender add peeled ginger and peeled garlic in equal parts and a little water and blend into a paste. You can also buy this in the Indian market, but it is much better when made fresh. | 2. Meat Prep: Cut chicken into bite sized pieces. | 3. In a bowl, mix chicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander powder. | 4. Set Aside. | 5. Cooking: Use medium heat! Lower heat and longer cooking time gives the best results. | 6. In a deep wide pan (using medium heat) heat oil till it's hot and add Cloves, Cardamom (give a small smack on each Cardamom pod to open up the pod just a little bit) and Cinnamon stick. | 7. Move it it around for several minutes. | 8. At this point, I remove the clove and cardamom because I hate biting into them later. | 9. Add onions and saute until they are soft and golden. | 10. Take your time on this as this is what makes the gravy creamy, (you don't want burned onions). | 11. Add Ginger/Garlic paste and lower the heat to medium low and cook for several minutes scraping the bottom often. | 12. If you have enough oil in the pan you will not have that much of a problem. Hey! it's Indian food, so oil is necessary evil :) | 13. Add chicken mix from the bowl and cook till the chicken turns color. | 14. Add butter if desired. | 15. Keep stirring so that bottom is not sticking. This will take about 8-10 minutes or so. | 16. Add tomato and cook for another 2 minutes | 17. Then add hot water to the pan till it barely covers the chicken. | 18. Cook on medium high till you see a lot of bubbling. | 19. Lower the heat to medium/low and cover the pan and let it cook for about 25-30 minutes, stirring occasionally. | 20. When done, you should have smooth dark brownish gravy that is not runny and the chicken should be tender. Eat it with hot rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	4	tablespoons		19.2	4.2648	0.4368	0.18
coriander powder	3	tablespoons	toasted ground	-	-	-	-
cumin powder	2	teaspoons	toasted ground	-	-	-	-
salt pepper			ground	-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
clove	8			46.032	11.009	1.003	2.184
cardamom pod	8			-	-	-	-
cinnamon	1			-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
chicken	1 1/2		boneless	-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
tomato	1	tomatoes	diced	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
hot water				-	-	-	-

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