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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add salt, ginger paste and garlic paste to the chicken and marinate for half an hour. | 2. Heat oil in a skillet. Saute onions and add the cinnamon stick. | 3. Add marinated chicken into the sauted onions and cooked until all the chicken pieces have turned opaque. | 4. Mix all the spices in a bowl and create paste by adding a little water. Add the mixture to the chicken and cook for 5 minutes. | 5. Add the vinegar and rest of the water to the chicken and cook for further 10 minutes. | 6. Finally, add the chopped coriander and cook with the lid open until gravy is thick and dry. Serve hot with Basmati Rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1		cut	965.6022	0.408	77.4748	70.0855
garlic paste	1	teaspoon		-	-	-	-
ginger paste	1	teaspoon		-	-	-	-
onion	1			64.0	14.944	1.76	0.16
turmeric powder	1/2	teaspoon		-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
curry powder	1/2	teaspoon		3.25	0.5583	0.1429	0.1401
garam masala				-	-	-	-
cumin powder				-	-	-	-
cinnamon	1			-	-	-	-
salt	2	teaspoons		-	-	-	-
coriander			chopped	-	-	-	-
vinegar	5	tablespoons		15.645	0.6928	0.0	0.0
oil				-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0

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