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Chettinad Chicken Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.6989
Energy (kCal)233.5697
Carbohydrates (g)45.731
Total fats (g)6.836
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Marinate the chicken pieces with the marinade ingredients for an 1/2 hour. | 2. Heat oil in pan. Fry chopped onions until soft. | 3. Add ginger/garlic paste and fry for few seconds. | 4. Add chopped tomatoes. Fry till it becomes soft and pulpy. Let oil comes out from it. | 5. Add marinated chicken to this with very little water and cook until the chicken well cooked and the water is evaporated. | 6. In another pan, heat some oil. Add red chilies. | 7. Add 1 sprig of curry leaves followed by onions which sliced. | 8. Add pepper to the onions and mix it well. Add fried onions to the cooked chicken and mix it well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 500 cut - - - -
    chili powder 3 tablespoons 67.68 11.927999999999999 3.2304 3.4272
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    coriander powder 1 tablespoon 14.9 2.7495 0.6185 0.8885
    fennel seed 1 tablespoon 20.01 3.0328 0.9164 0.8625
    ginger garlic paste 1 tablespoon - - - -
    turmeric powder 1/2 teaspoon - - - -
    yogurt 1 tablespoon 9.3406 0.7136 0.5313 0.4977
    lime juice 1 tablespoon 3.7812 1.2735 0.0635 0.0106
    salt - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    tomato 1 chopped 40.2099 8.6898 1.9658 0.4468
    ginger garlic paste 1 1/2 1/2 - - - -
    onion 1/2 sliced 64.0 14.944 1.76 0.16
    curry leaf 1 sprig - - - -
    red chilies 4 pieces - - - -
    black pepper 1 teaspoon crushed 5.773 1.4708 0.239 0.075

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



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