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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results. | 2. Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat. | 3. Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.). | 4. Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low. | 5. Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through. | 6. Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves. | 7. TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1 3/4		boneless cut	1365.3147	0.0	165.5047	73.4254
yogurt	1	tablespoon		9.3406	0.7136	0.5313	0.4977
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
red chili powder	1	teaspoon		-	-	-	-
onion	1		minced	28.0	6.537999999999999	0.77	0.07
ginger paste	2	teaspoons		-	-	-	-
garlic paste	2	teaspoons		-	-	-	-
salt				-	-	-	-
sugar				-	-	-	-
rom tomato	4		chopped	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
cream	1	tablespoon		49.5	0.9975	0.5445	5.202000000000001
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
red chili powder	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
gingerroot	2	teaspoons	chopped	-	-	-	-
green chilies	2	teaspoons		2.7	0.667	0.0	0.0
cashew	1	tablespoon		-	-	-	-
salt				-	-	-	-
butter	2	tablespoons	melted	342.0	15.714	10.686	28.8
cream				49.5	0.9975	0.5445	5.202000000000001
cilantro			chopped	-	-	-	-

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