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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Combine yogurt, chile powder, turmeric, salt, and 8 pods green cardamom in a large bowl; add chicken, mix, and cover bowl with plastic wrap. Refrigerate for at least 30 minutes or up to overnight. | 2. 2. Heat oil in a 6-qt. pot over high heat. Add remaining green cardamom along with peppercorns, black cardamom, and cinnamon; cook until fragrant, 1–2 minutes. Add onions, garlic, chiles, and ginger; cook, stirring and adding a few tablespoons of water as needed, until onions are browned, 12–15 minutes. Add chicken and marinade; cook, flipping chicken occasionally, until most of liquid has evaporated, 20–30 minutes. Add 1⁄3 cup water; bring to a boil. Reduce heat to medium-low; cook, stirring, until sauce has thickened, 6–8 minutes. Season with salt and garnish with ginger, cilantro, and yogurt; serve with rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain yogurt	1 1/2	cups		-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
kosher salt	1	teaspoon		-	-	-	-
green cardamom pod	12		crushed	-	-	-	-
chicken thigh	2	lbs	skinless	3986.4	7.1574	86.7948	400.7238
canola oil	1/4	cup		481.78	0.0	0.0	54.5
black peppercorn	8			-	-	-	-
black cardamom pod	3	pods		-	-	-	-
cinnamon	1	stick		-	-	-	-
yellow onion	2		minced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
serrano chilies	2		stemmed seeded minced	-	-	-	-
ginger	1		peeled minced	1.6	0.3554	0.0364	0.015
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995

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