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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the ginger and 4tbsp water into a blender to make a paste. Heat the oil in a large heavy-based pan and brown the chicken in batches. Leave to rest on a plate. | 2. Add the onion and cook for 10 minutes, adding the garlic, coriander, chilli, spices, and salt, and cook for a few minutes. | 3. Pop the chicken back into the pan with any juices from the plate, and add the water and lemon juice. Put a lid on the pan and cook for 15 minutes. Turn the chicken, then cook for another 15 minute The chicken will melt off the bone when it's ready. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	inches		-	-	-	-
water	300			0.0	0.0	0.0	0.0
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
onion	1			64.0	14.944	1.76	0.16
garlic clove	5			-	-	-	-
coriander	200	g		46.0	7.34	4.26	1.04
chili	1			1.25	0.2956	0.0625	0.0062
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
salt	1	teaspoon		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

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