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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken joints into two. | 2. Put the chicken in a large pot with half of the onions, water, ginger, garlic, coriander, cumin, caraway, turmeric, chilli powder,cinnamon, cardamoms and cloves. Bring to the boil, stir, cover with a lid, reduce heat to medium and simmer for 20 minutes. | 3. In a separate pan heat the oil and fry the rest of the onions, till golden. | 4. With a slotted spoon remove the chicken and add to the fried onions. Retain the cooking water. Fry till the chicken is brown. | 5. Add half of the cooking liquid to the chicken and fry for 5 mins, add the remaining liquid and fry for 5 minutes | 6. Add the salt and tomato puree with the green chillies and coriander leaves, fry for 5 minutes. | 7. Serve with boiled rice and Tarka Dhal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	3	lbs	skinless	2896.8066	1.768	249.2886	201.6885
onion	3		chopped	192.0	44.832	5.28	0.48
water	8	fluid		-	-	-	-
gingerroot	1	inch	grated	-	-	-	-
garlic clove	4		chopped	-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
caraway	1	teaspoon	ground	-	-	-	-
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
cinnamon	2			-	-	-	-
black cardamom pod	2			-	-	-	-
clove	4	cloves		-	-	-	-
oil	5	tablespoons		560.64	0.0	0.1792	63.6672
salt	1	teaspoon		-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
green chilies	2		sliced	194.3028	48.0	0.0	0.0
coriander leaf	2	tablespoons		0.46	0.0734	0.0426	0.0104

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