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Mughlai Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)194.1173
Energy (kCal)2356.395
Carbohydrates (g)30.1417
Total fats (g)156.8923
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper. | 2. Once chicken is boiled, take the pieces out of the stock. Set stock aside. | 3. In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together. | 4. Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder. | 5. Stir fry this mixture for 4 minutes. | 6. Now add half a cup of stock. | 7. Also add yogurt to this mixture. | 8. Cover and let this cook on medium heat for 20 minutes. | 9. Check after 20 minutes to see if the oil is visible on the sides. That means you're done. | 10. You can let your chicken a little more to thicken the gravy or serve right away with rice or bread. | 11. Garnish with chopped corriander leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 1 kg breast 2128.7859 1.2993 183.1955 148.2155
    garlic clove 3 chopped - - - -
    ginger paste 1 teaspoon - - - -
    salt 1 teaspoon - - - -
    pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    onion 1 chopped 64.0 14.944 1.76 0.16
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    red chili powder 1 teaspoon - - - -
    garam masala 1/2 teaspoon - - - -
    cooking oil 1 tablespoon - - - -
    yogurt 1 cup 149.45 11.417 8.5015 7.9625
    coriander 1 sprig 0.5111 0.0816 0.0473 0.0116

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



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