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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the seeds from the cardamom pods and crushed them in a spice grinder or pestle and mortar. | 2. In a blender, mix the garlic and ginger with enough of the yoghurt to make a paste, or if you prefer, mix them with a spoon. | 3. Add the cardamom, pepper and grated lemon rind. | 4. Spread this over the chicken pieces, cover, and leave in the fridge over the night. | 5. Heat the ghee or oil in a karhai or heavy-based frying pan over low heat and brown the chicken pieces all over. | 6. Add the remaining yoghurt and coconut milk to the pan, bring to the boil, then add the whole chillies and the coriander leaves. | 7. Simmer for 20-30 minutes or until chicken is cooked though. Season with salt, to taste, and stir in the lemon juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2	1/2		-	-	-	-
cardamom pod	25			-	-	-	-
garlic clove	4		crushed	-	-	-	-
gingerroot	3		grated	14.4	3.1986	0.3276	0.135
natural yoghurt	300	ml		-	-	-	-
black pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
lemon	1		grated rind	1.2808	0.4116	0.0486	0.0132
ghee	2	tablespoons		-	-	-	-
coconut milk	400			220800.0	5318.4	2198.4	22886.4
green chilies	6			582.9085	144.0	0.0	0.0
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098

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