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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the ghee in a large pan and fry half of the onions till golden. | 2. Liquidise the rest of the onions with the ginger and the water. | 3. Add the liquid to the fried onions and cook for 10 mins on low heat. | 4. Add the salt and all of the spices and cook 10 minutes. | 5. Add the yogurt and stir well, then add the chicken. | 6. Cover the pan and cook till the meat falls from the bones. | 7. Serve with a vegetable curry and rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	4	lbs	skinless jointed	3862.4088	2.3573	332.3848	268.9179
ghee	12	ounces		-	-	-	-
onion	1 1/2		sliced	96.0	22.416	2.64	0.24
ginger	1	cup	chopped	76.8	17.0592	1.7472	0.72
garlic clove	6		chopped	-	-	-	-
water	1	pint		-	-	-	-
turmeric	2	teaspoons		18.72	4.0284	0.5808	0.195
garam masala	2	teaspoons		-	-	-	-
salt	3	teaspoons		-	-	-	-
cumin	3	teaspoons	ground	23.625	2.7871	1.122	1.403
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
cardamom pod	10			-	-	-	-
clove	10	cloves		-	-	-	-
bay leaf	4			-	-	-	-
cinnamon	5			-	-	-	-
yogurt	1/2			74.725	5.7085	4.2508	3.9812

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