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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry the onion paste in 1 tbsp oil until fragrant (about 2 min). Remove and reserve. | 2. Fry the chicken parts in ghee and remaining oil until light brown. | 3. Return onion paste to the pan. Add salt and all seasonings except saffron and black pepper. | 4. Bring to the boil, then simmer until chicken is tender (10-20 min, but this will depend on the size of the chicken parts). Add saffron and black pepper. | 5. Quickly bring to a rapid boil, then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/4			16.0	3.736	0.44	0.04
chicken breast	4			3120.7192	0.0	378.2965	167.8294
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
ghee	1	tablespoon	clarified	-	-	-	-
water	10	cups	need	5520.0	132.96	54.96	572.16
salt	2	teaspoons		-	-	-	-
clove	1	tablespoon	ground	17.81	4.2594	0.38799999999999996	0.845
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
cardamom powder	2	tablespoons		-	-	-	-
turmeric powder	2	tablespoons		-	-	-	-
red pepper	1	tablespoon	crushed	3.75	0.8259	0.1753	0.0412
saffron	1/2	teaspoon	crushed	1.085	0.2288	0.04	0.0205
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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