RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	186.7673
Energy (kCal)	2751.1147
Carbohydrates (g)	107.6551
Total fats (g)	177.8911
Fatty acids, total saturated 20:0 (g)	0.0405
Fatty acids, total saturated 18:3 undifferentiated (g)	1.6317
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0441
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7018
Fatty acids, total saturated 4:0 (g)	0.2352
Fatty acids, total trans (g)	0.8778
Riboflavin (mg)	1.8661
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1236
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	10.0390
Tocopherol, delta (mg)	0.0000
Arginine (g)	12.4220
Proline (g)	9.5392
Fatty acids, total polyunsaturated 18:1 t (g)	0.0441
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.4844
Adjusted Protein (g)	0.0000
Cystine (g)	2.5119
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	134.0876
Copper, Cu (mg)	1.9794
Maltose (g)	0.0000
Zinc, Zn (mg)	17.2684
Total lipid (fat) (g)	177.8911
Vitamin K (phylloquinone) (g)	65.3509
Cholesterol (mg)	669.3500
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0038
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1255
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	92.1159
Folate, total (g)	218.5297
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0017
Vitamin A, IU (IU)	1880.5242
Energy (kcal)	2751.1147
Fatty acids, total saturated 16:1 undifferentiated (g)	7.3364
Fatty acids, total saturated 14:1 (g)	0.0006
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	4.9124
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0867
Sugars, total (g)	23.3961
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.4779
Vitamin C, total ascorbic acid (mg)	91.2609
Lutein + zeaxanthin (g)	80.0714
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2550
Vitamin B-12, added (g)	0.0000
Valine (g)	9.3922
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0038
Magnesium, Mg (mg)	400.3966
Fatty acids, total saturated 16:0 (g)	32.8647
Carbohydrate, by difference (g)	107.6551
Vitamin D (IU)	89.9000
Fructose (g)	3.2876
Fluoride, F (g)	31.1600
Aspartic acid (g)	17.3555
Tyrosine (g)	6.1649
Potassium, K (mg)	3931.4785
Fatty acids, total saturated 12:0 (g)	4.6723
Vitamin A, RAE (g)	436.3100
Serine (g)	7.0154
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	7.5008
Fatty acids, total trans-polyenoic 22:4 (g)	0.0122
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.1031
Fatty acids, total saturated 22:0 (g)	0.0368
Fatty acids, total saturated 14:0 (g)	3.8316
Histidine (g)	5.3099
Isoleucine (g)	9.0549
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0122
Niacin (mg)	65.0231
Water (g)	1171.3958
Fatty acids, total saturated 8:0 (g)	0.7735
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0036
Carotene, beta (g)	235.9618
Sodium, Na (mg)	840.8642
Iron, Fe (mg)	15.0546
Energy (kJ)	11515.5032
Ash (g)	16.4975
Caffeine (mg)	0.0000
Glycine (g)	11.6223
Fatty acids, total trans-polyenoic (g)	0.0092
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	37.8225
Fatty acids, total polyunsaturated (g)	41.3291
Vitamin E (alpha-tocopherol) (mg)	4.8538
Sucrose (g)	2.1531
Vitamin B-6 (mg)	4.2163
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2177
Vitamin D (D2 + D3) (g)	1.9450
Vitamin D3 (cholecalciferol) (g)	0.2450
Lysine (g)	14.3858
Beta-sitosterol (mg)	0.1067
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	39.0117
Pantothenic acid (mg)	10.3162
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0041
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6977
Folate, food (g)	218.5297
Fatty acids, total saturated 20:1 (g)	1.3906
Fatty acids, total monounsaturated (g)	66.9140
Stigmasterol (mg)	0.1600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5407
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0092
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	598.9096
Fatty acids, total polyunsaturated 16:1 c (g)	0.0055
Fatty acids, total saturated (g)	55.4270
Vitamin B-12 (g)	3.5415
Calcium, Ca (mg)	853.8800
Fatty acids, total saturated 10:0 (g)	0.7924
Galactose (g)	0.0315
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	10.4811
Glutamic acid (g)	28.7575
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	1.9200
Vitamin E, added (mg)	0.0000
Retinol (g)	414.6500
Leucine (g)	13.5949
Folate, DFE (g)	218.5297
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0088
Fiber, total dietary (g)	23.8077
Tryptophan (g)	2.1359
Threonine (g)	7.5874
Fatty acids, total polyunsaturated 18:1 c (g)	0.1650
Manganese, Mn (mg)	14.7483
Protein (g)	186.7673
Cryptoxanthin, beta (g)	34.1073
Fatty acids, total saturated 18:1 undifferentiated (g)	57.2114
Betaine (mg)	67.2643
Phosphorus, P (mg)	2186.1873
Tocopherol, gamma (mg)	0.1542

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Indian Subcontinent >> Indian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Clean the Chicken,Remove Skin and Cut into bite size Pieces. | 2. · Whisk Curd and Keep Aside. | 3. · Peel, Wash, Cut Potatoes into Quarters and Immerse in Water. | 4. · Make a marinade of Ginger Paste, Garlic Paste, Onions, Red Chillies, Turmeric Powder, Coconut, Cashewnut Paste, Seasame Seeds, Nutmeg and Salt with yougurt and leave the Chicken in this Marinade for 30 Minutes. | 5. · Heat Ghee in a Kadhai and then to it add Whole Garam Masala and sauté over Medium Heat until it begins to Crackle. | 6. · Next add Chicken along with the Marinade and then bring to Boil and then Simmer for 5 Minutes. | 7. · Add 1 2/3 Tcup of Water and boil for 5 Minutes. | 8. · Add Drained Potatoes and Lemon Juice and Simmer until Chicken is Tender and the Potatoes get Cooked. | 9. · Check the Seasoning and Adjust Accordingly.Add Coriander Leaves and Mix. | 10. · Serve Hot Garnished with Chopped Coriander Leaves and Serve with Rice or Indian Bread of your Choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	30	ounces		1827.5	0.0	158.1	128.01
yogurt	1	cup		149.45	11.417	8.5015	7.9625
ginger paste	1/4	cup		-	-	-	-
garlic paste	4	teaspoons		-	-	-	-
onion	1	cup	sliced	64.0	14.944	1.76	0.16
red chili powder	1	teaspoon		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
coconut	1	ounce	desiccated	100.3572	4.3176	0.9440000000000001	9.4942
cashew nut paste	5	tablespoons		-	-	-	-
sesame seed	4	tablespoons		342.0	15.714	10.686	28.8
nutmeg	1/3	teaspoon	ground	3.85	0.3615	0.0428	0.2663
salt				-	-	-	-
butter	2/3	cup		342.0	15.714	10.686	28.8
green cardamom pod	10			-	-	-	-
black cardamom pod	2			-	-	-	-
clove	10			57.54	13.7613	1.2537	2.73
cinnamon	2	inches		-	-	-	-
bay leaf	1			-	-	-	-
mace	1/4	teaspoon		2.0188	0.2146	0.0285	0.1376
potato	9	ounces		196.46200000000002	44.6249	5.2305	0.2296
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
coriander leaf	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277

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

Cooking in progress....

Hyderabadi Murg Korma ( Indian Chicken Curry)