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Indian Tandoori Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.404
Energy (kCal)46.3464
Carbohydrates (g)10.6254
Total fats (g)0.4498
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes. | 2. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). | 3. Preheat an outdoor grill for medium high heat, and lightly oil grate. | 4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 2 cut - - - -
    salt 1 teaspoon - - - -
    lemon 1 juiced 1.1183 0.3508 0.0178 0.0122
    plain yogurt 1 1/4 cups - - - -
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    gingerroot 1 teaspoon grated 1.6 0.3554 0.0364 0.015
    garam masala 2 teaspoons - - - -
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    yellow food coloring 1 teaspoon - - - -
    red food coloring 1 teaspoon - - - -
    cilantro 2 teaspoons chopped 0.1533 0.0245 0.0142 0.0035
    lemon 1 cut 1.2808 0.4116 0.0486 0.0132

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



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