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Chicken Delhi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.8656
Energy (kCal)4402.2495
Carbohydrates (g)920.6734
Total fats (g)29.4348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. About 2 1/2 hours before serving, preheat oven to 350 degrees F. | 2. Rinse and drain chicken well. | 3. Combine the ginger, coriander and pepper and rub into the chicken. | 4. Place chicken on an open roasting pan. | 5. In a 2 quart saucepan over medium heat, melt butter and stir in onions, yogurt, half and half, turmeric, and salt and pour over the chicken. | 6. Roast about 1 1/2-2 hours, basting frequently with sauc. | 7. When cooked, lift chicken out to warm platter and spoon remaining sauce into rice and toss lightly. Serve with the chicken. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 -3 - - - -
    ginger powder 1 1/2 1/2 - - - -
    coriander 1/8 teaspoon ground 0.6705 0.1237 0.0278 0.04
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    onion 1 cup minced 64.0 14.944 1.76 0.16
    plain yogurt 1 cup - - - -
    half 1 cup - - - -
    turmeric 1 tablespoon 29.328000000000003 6.3112 0.9099 0.3055
    salt 1 1/2 1/2 - - - -
    rice 6 cups cooked 4051.5 887.445 79.143 7.3260000000000005

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



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