Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 chicken legs with thigh
- tsp of cumin seed
- garlic cloves minced
- onion cut long wise
- tbls of ginger
- small tomato cut in pieces
- tbls of tomato paste
- tbls of gram masala
- tbls of turmic (haldi)
- tbls of hot red peppers
Directions
Clean chicken with skin off and cut grove in the chicken.
In a dutch oven pot put oil in the pot (4 table spoon) add cumin, on medium heat.
Wait for the cumin to splatter then put in onions, cook for 10 minutes, once that is done add in your garlic and ginger.
Cook for 15 minutes or until all the ingredients are pretty much browned.
Once that is done add in your tomato paste, and cut up tomato, turmic, garam masala, and red hot peppers. Add about 1/2 glass of water.
Cook for 5 minutes and then add in your chicken. Mix it well, cover it for about 30 minutes or until chicken is tender.
Make sure there is enough water remaining at the top. Make sure the curry is thick. If you need a little more water go ahead and add. Once that is done put in fresh corrinder.
Serve with rice or roti.
Category:Indian Recipes
Category:Punjabi
Category:Punjabi Non-Vegetarian