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Dr. Sainani's Tandoori Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.2202
Energy (kCal)1299.4489
Carbohydrates (g)33.9144
Total fats (g)89.1559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Clean the chicken; keep it whole but do not truss. | 2. Make 3 or 4 cuts on each side of the bird. | 3. Grind the onion, garlic and ginger to a paste; add to it the coriander, cumin, chili and salt. | 4. Beat the yogurt (1/2 cup+ 1 tbsp) in a bowl and add the paste, vinegar, Worcestershire and the juice of 1 lemon. | 5. Mix thoroughly and rub on chicken; marinate the chicken for 4 to 5 hours. | 6. If possible, cook chicken on a barbecue rotary spit; otherwise, roast in a moderate oven for 20 minutes or until the chicken is tender (yes, that's the time the recipe states). | 7. Brush with melted butter, sprinkle with garam masala and lemon juice and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    roasting chicken 1 965.6022 0.408 77.4748 70.0855
    onion 1 60.0 14.01 1.65 0.15
    garlic clove 4 - - - -
    gingerroot 1 inch - - - -
    coriander powder 1 teaspoon 5.364 0.9898 0.2227 0.3199
    cumin powder 1 teaspoon - - - -
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    salt 2 teaspoons - - - -
    yogurt 1/2 cup 74.725 5.7085 4.2508 3.9812
    yogurt 1 tablespoon 74.725 5.7085 4.2508 3.9812
    vinegar 1 tablespoon 3.1289999999999996 0.1386 0.0 0.0
    worcestershire sauce 1 tablespoon 13.26 3.3082 0.0 0.0
    lemon 2 2.5617 0.8233 0.0972 0.0265
    butter 2 tablespoons melted 171.0 7.857 5.343 14.4
    garam masala 1 teaspoon - - - -

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



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