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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the Chicken Handi spices and the yogurt together and marinate the chicken cubes for 30 minutes. | 2. Boil the tomatoes in 1-2 cups water for 10 minutes until soft. sive to remove the pips and skin and set aside. | 3. Boil the onions in 1/2 cup water and grind to a paste. | 4. Heat the ghee and stir fry the chicken for 5 minutes. | 5. Add the tomato and onion purees, cover and cook on a low heat for 15 minutes or until the ghee separates. | 6. Stir in the fresh cream and chopped coriander leaves. Then add the melted butter. Remove from heat. | 7. Serve immediately with hot naan breads. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1	kg	boneless skinless cubed	2128.7859	1.2993	183.1955	148.2155
tomato	200		chopped	8041.979	1737.961	393.1634	89.3553
onion	2		sliced	128.0	29.888	3.52	0.32
yogurt	100		beaten	14945.0	1141.7	850.15	796.25
green coriander	2	tablespoons	chopped	-	-	-	-
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
chicken	50			-	-	-	-

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