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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread the chicken out in a large plate in a single layer. | 2. Prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them. | 3. Turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice. | 4. Rub the salt and lemon juice into the flesh. | 5. Put the chicken pieces in a bowl and set aside for 1 hour or more. Turn the chicken over a few times during the period. | 6. Meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. When hot, put in the onion and garlic. | 7. Stir and fry until the onion turns reddish-brown. Turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl. | 8. Put the almonds in the same hot oil. Stir and fry a few seconds until they turn golden-brown. Turn off the heat and save the oil in the pan. | 9. Put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. Blend until you have a smooth paste. | 10. Empty into a bowl. Add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt. | 11. Mix. Pour this marinade over the chicken and mix well. | 12. Prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible. | 13. Cover the chicken and refrigerate overnight. | 14. Preheat the oven to 400. | 15. Spread the chicken pieces out in a shallow baking tray in a single layer. Extra marinade can top the pieces. | 16. Dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven. | 17. Bake for 20 minutes. Turn the chicken pieces over. Dribble the remaining oil over the chicken and return it to the oven. | 18. Bake for another 20-25 minutes basting it once or twice with the juices. | 19. Serve with salad or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	lbs	boneless skinless cut	1560.3596	0.0	189.1482	83.9147
salt				-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
onion	1		peeled cut cut	60.0	14.01	1.65	0.15
garlic clove	8		peeled sliced	-	-	-	-
almond	3	tablespoons	blanched slivered	360.67199999999997	0.0	0.0	40.8
ginger	2	inches	peeled minced	-	-	-	-
garam masala	1 1/2	1/2		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
plain yogurt	1/3	cup		-	-	-	-
cayenne pepper	3/4	teaspoon		4.293	0.7645	0.1621	0.2331

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