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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken pieces on a cutting board with flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Pat dry and place in a large rimmed non-reactive baking dish. | 2. MARINADE: | 3. Combine cumin, paprika, coriander, turmeric and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture (for Step 10). | 4. Combine remaining 6 tablespoons of spice mixture, 8 cloves garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice and 1/4 cup salt in a large bowl and whisk to combine (or process all in food processor). | 5. Pour marinade all over chicken pieces, using hands to coat every surface. Cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8 hours, turning occasionally. | 6. SAUCE: | 7. Meanwhile, heat ghee or butter in a large Dutch oven over medium-high heat until melted and foaming subsides. | 8. In clean food processor, pulse garlic to yield 4 tablespoons (or crush in a garlic press). Remove excess of garlic from food processor and add about 2 inches fresh gingerroot cut in small chunks, and pulse until finely grated. | 9. Add onions and garlic-ginger mix to the Dutch oven. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes. | 10. Add reserved spice mixture from Step 3. Cook, stirring frequently, until fragrant, about 30 seconds. | 11. Add tomatoes and 1/4 cup chopped cilantro, scraping up any browned bits from bottom of pan with a spoon. | 12. Simmer sauce for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches. (If you use a VitaMix, you will not need to allow the sauce to cool off first.) | 13. Stir in cream and remaining 1/4 cup lemon juice. Season to taste with salt, then set aside until chicken is cooked. | 14. TO COOK ON THE GRILL: | 15. Light 1 chimney full of charcoal. When all of the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of a coal grate. | 16. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. | 17. Clean and oil the grilling grate. (I recommend a GrillGrate.). | 18. Wipe excess marinade off chicken and place over hot side of grill, flesh-side down. | 19. Grill without moving until well charred, 5-7 minutes. | 20. Flip chicken and cook until second side is charred, 4-5 minutes. (Chicken will not be completely cooked through, which is okay). Transfer to a cutting board and allow to rest 10 minutes. | 21. TO COOK UNDER THE BROILER: | 22. Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. | 23. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred an blackened on surface, about 8 minutes (but if you have a professional oven broiler, it may take much less time). (Chicken will not be completely cooked through, which is okay.) Transfer to a cutting board and allow to rest 10 minutes. | 24. FINALE: | 25. Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks. | 26. Transfer chicken chunks to pot of sauce. | 27. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. | 28. Sprinkle with 1/4 cup chopped cilantro leaves. | 29. Serve immediately with rice or grilled naan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	5	lbs		4873.3444	0.0	421.601	341.3608
cumin	3	tablespoons	toasted ground toasted	67.5	7.9632	3.2058	4.0086
paprika	3	tablespoons	toasted	57.528	11.014000000000001	2.8846	2.6296
coriander	2	tablespoons	toasted ground toasted	0.92	0.1468	0.0852	0.0208
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
cayenne pepper	1	teaspoon		5.724	1.0193	0.2162	0.3109
garlic clove	8		grated	-	-	-	-
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
yogurt	2	cups		298.9	22.834	17.003	15.925
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
kosher salt	1/4	cup		-	-	-	-
ghee	4	tablespoons	unsalted	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
garlic	4	tablespoons	grated crushed	50.66	11.2404	2.1624	0.17
ginger	2	tablespoons	grated peeled grated	9.6	2.1324	0.2184	0.09
tomato	28	ounces	canned mashed	182.5707	40.4831	9.5254	1.5876
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
lemon juice	1/4	cup		26.84	8.418	0.42700000000000005	0.2928
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
naan bread	6	pieces	grilled	1818.96	293.8956	64.872	42.611999999999995

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