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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Puree the garlic, ginger, tomatoes, cumin, with the tomato puree in a blender. | 2. In a large pan heat the oil and fry the onions till soft. Add the chili powder and 1/4 cup of water, stir and bring to the boil. | 3. Add the coriander and turmeric cook for 1 min, add the garam masala, cook 1 minute Add a little water if the paste becomes too thick. | 4. Add the chicken and a little salt, fry for 3 minutes. | 5. Add the tomato mixture, cook for 2 minutes. | 6. Add 3 cups of water and the stock cube, cook till meat falls from the bones. | 7. Add the vinegar, stir and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	2	lbs	skinless	1931.2044	1.1787	166.1924	134.459
garlic clove	6		crushed	-	-	-	-
ginger	1	inch		-	-	-	-
tomato	2			65.52	14.1596	3.2032	0.728
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
onion	2		sliced	120.0	28.02	3.3	0.3
chili powder	4	teaspoons		30.456	5.3676	1.4537	1.5422
turmeric powder	1/2	teaspoon		-	-	-	-
coriander powder	3	teaspoons		16.092	2.9695	0.6679999999999999	0.9596
garam masala	1	teaspoon		-	-	-	-
salt	1	pinch		-	-	-	-
chicken stock cube	1			-	-	-	-
white vinegar	1	teaspoon		0.9	0.002	0.0	0.0

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