Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat karhai/wok over medium-high and add 1/4 cup oil. Fry chicken, stirring often for 3 minutes, and then remove to a bowl. | 2. In the same karhai (adding some oil if necessary), add the onions over medium-high. Stir often until coloured, about 2 minutes. Lower heat to medium, then add 1-2 tbsp water and mix through. Add ginger-garlic and stir for 1 minute. The mixture should be browning. | 3. Add 1 tsp of the coarsely ground cumin seeds and stir for 30 seconds. Add chilli powder and stir constantly until combined. Add a few tbsp water and stir for 30 seconds, then add the tomatoes. Mix through, and then cover over medium for 5 minutes. Stir, and then cover further 3 minutes. The tomatoes should be soft. | 4. Add chicken and mix in over high for 1 minute. Add the dried fenugreek and stir through. Add the sliced green chillies and fry for 1 minute. Stir through the black pepper powder, then add the garam masala and cook 1 minute. Make sure to stir regularly so the mixture doesn't stick. Add the remaining 1/2 tsp of ground cumin seeds, and stir to combine, then reduce heat to medium-low. | 5. Stir through the coconut, and cook for 1 minute. Add the yogurt and stir slowly over medium-low for 2 minutes, until well combined. Now add the cream, and stir slowly for further 2 minutes. Add the flour and mix well, then cover for 5 minutes or until chicken is cooked. | 6. Uncover the dish and increase flame to high. Add the ginger and stir through the dish, then add half of the coriander. Stir 1-2 minutes over high to dry any excess water. Serve, garnished with a dollop of ghee over the top (optional) and the remainding fresh coriander. | 7. N.B. Put the required amount of yogurt and cream in bowls before you start cooking, so it is room-temperature when you have to add it to the chicken; it will blend through the dish easier. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1/2		boneless cubed	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger garlic paste	2	teaspoons		-	-	-	-
cumin seed	1 1/2	teaspoons	ground	11.8125	1.3936	0.561	0.7015
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
tomato	2 -3		skinned deseeded chopped	0.0	0.0	0.0	0.0
fenugreek leaf	1	teaspoon	dried	-	-	-	-
green chilies	2		sliced	194.3028	48.0	0.0	0.0
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
garam masala powder	1	teaspoon		-	-	-	-
coconut	2	teaspoons	desiccated	11.8	0.5077	0.111	1.1163
yogurt	2	tablespoons		18.6812	1.4271	1.0627	0.9953
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
plain flour	1	teaspoon		-	-	-	-
gingerroot	1			-	-	-	-
coriander	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

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