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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean chicken thighs, removing excess fat. | 2. Rub with salt and turmeric powder and set aside. | 3. Heat oil in wok and add curry leaves, cumin and fennel seeds and fry till brown, shaking the pan vigorously to prevent burning. | 4. (browning the spice brings the flavour and smell out of the spices) Add bay leaves, and onions and saute till the onions are light brown. | 5. Add the ginger and garlic purees and cook, stirring for 1 minute. | 6. Add the tomatoes and continue to cook until almost dry. | 7. Mix the coriander and chilli powders with a little water to make a paste and add it to wok. | 8. Cook, stirring for 1 minute, then push the fried paste to the side of wok. | 9. Lay chicken thighs in the pan skin-side down and spread the paste all over them, rubbing it in well. | 10. Cover, reduce the heat and allow the chicken pieces to brown on the skin side. | 11. Add 2 tablespoon of water to create steam and cailitate the cooking. | 12. Turn chicken thighs over and continue cooking for 15 minutes or until done. | 13. To test if cooked, pierce the thickest part of one thigh with a metal skewer; if liquid runs clear, the chicken is ready. | 14. Add fresh coriander and mint leaves, cover the pan and remove from the heat ready for serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
salt	2	teaspoons		-	-	-	-
turmeric powder	1/2	teaspoon		-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
curry leaf	11			-	-	-	-
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
bay leaf	3			-	-	-	-
onion	4	tablespoons	chopped	16.0	3.736	0.44	0.04
ginger puree	1	tablespoon		-	-	-	-
garlic	1	tablespoon		12.665	2.8101	0.5406	0.0425
tomato	3		quartered	120.6297	26.0694	5.8975	1.3403
coriander powder	1	teaspoon		5.364	0.9898	0.2227	0.3199
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
mint leaf	10		shredded	-	-	-	-

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