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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix chicken with chili powder, turmeric and salt with half each of ginger and garlic paste. Rub into meat and let stand for 30 minutes. | 2. Heat oil to smoking point. Reduce heat and deep fry meat for 2-3 minutes. Strain meat and set aside. | 3. Reheat oil and add asafetida, 1 sec. Add onions and deep fry till golden. Add remaining spices and stir for a minute. Add vinegar, bring to a boil, add fried chicken and cook over high heat 3-4 minutes Remove pot from heat and allow the meat to cool thoroughly. | 4. Tie muslin, cheese cloth to opening of jar and leave on kitchen counter for 6 hours. Remove muslin and cover bottle with lid and store in fridge. | 5. Always use a clean, dry fork or spoon to remove chicken from bottle. Do not allow any moisture to get into pickle. | 6. Consume within 60 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	1		cut	970.1355	0.7707	74.2108	72.3068
ginger paste	50			8.9	0.0	1.98	0.05
garlic paste	50			8.9	0.0	1.98	0.05
chili powder	10			76.14	13.419	3.6342	3.8556
turmeric	5			46.8	10.071	1.452	0.4875
mustard oil	800	ml		6695.7242	0.0	0.0	757.4349
asafoetida powder	2			8.9	0.0	1.98	0.05
onion	200		chopped	12800.0	2988.8	352.0	32.0
cardamom powder	5			8.9	0.0	1.98	0.05
cardamom powder	5			8.9	0.0	1.98	0.05
fennel powder	20			8.9	0.0	1.98	0.05
black cumin seed	10	g		8.9	0.0	1.98	0.05
fenugreek seed	5			59.755	10.7948	4.255	1.1858
mustard seed	10			101.6	5.617999999999999	5.216	7.247999999999999
bay leaf	3			-	-	-	-
malt vinegar	400			1251.6	55.428000000000004	0.0	0.0

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