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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Pakistani

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make incisions with a sharp knife on the chicken breast, legs and thighs. | 2. Apply a mixture one teaspoon Kashmiri red chilli powder, one tablespoon lemon juice and salt over the chicken and set aside for half an hour. | 3. For the marinade, tie up yogurt in a piece of muslin and hang over a bowl for fifteen to twenty minutes. Remove the thick yogurt into a bowl. Add the remaining Kashmiri red chilli powder, salt, ginger paste, garlic paste, remaining lemon juice, garam masala powder and two tablespoons olive oil. | 4. Rub this mixture over the chicken and marinate for three to four hours in a refrigerator. | 5. Thread the chicken onto a skewer and cook in a moderately hot tandoor or in a preheated oven at 200°C/400°F/Gas Mark 6 for ten to twelve minutes, or until almost done. Baste chicken with a little oil and cook for another four minutes. Remove and set aside. | 6. Sprinkle chaat masala powder and serve with onion rings and lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	800	g	skinless	1704.0	1.04	146.64	118.64
kashmiri chili powder	2	teaspoons		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
salt				-	-	-	-
plain yogurt	1	cup	low fat	-	-	-	-
ginger paste	2	tablespoons		-	-	-	-
garlic paste	2	tablespoons		-	-	-	-
garam masala powder	1/2	teaspoon		-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
chat masala	1/2	teaspoon		-	-	-	-
onion ring	1	cup		-	-	-	-
lemon wedge				-	-	-	-

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