Indian Kadai Chicken

1. Grind corriander seeds and whole red chillies into a coarse powder.

2. Heat oil in a kadai.

3. Add bay leaves.

4. After about 30 seconds, add onions and saute till they turn light golden brown.

5. Add ginger-garlic paste.

6. Saute for 2 minutes on medium flame.

7. Add the above coarse powder.

8. Stir well.

9. Add tomatoes and cook till they are fully cooked.

10. Add chicken pieces, salt to taste and red chilli powder.

11. Mix well.

12. Cover the kadai.

13. Cook till the chicken becomes tender.

14. Sprinkle garam masala powder over the chicken.

15. Garnish with corriander leaves and onion rings.

16. Serve hot with rotis or parathas.

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Nutrient	Quantity
Total fats	52.2039 g
Protein	4.7513 g
Carbohydrates	23.295 g
Energy	553.8 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7522 g
Water	324.6741 g
Aspartic acid	0.5318 g
Calcium, Ca	82.412 mg
Lutein + zeaxanthin	20.5 g
Fiber, total dietary	5.8944 g
Carotene, beta	1112.416 g
Niacin	1.5433 mg
Vitamin A, RAE	523.22 g
Arginine	0.1666 g
Riboflavin	0.1458 mg
Glutamic acid	1.43 g
Stigmasterol	0.06 mg
Sodium, Na	41.504 mg
Fatty acids, total saturated 16:1 undifferentiated	1.147 g
Total lipid (fat)	52.2039 g
Manganese, Mn	0.4501 mg
Fructose	1.032 g
Proline	0.0855 g
Fatty acids, total saturated 16:0	13.5076 g
Fatty acids, total saturated 8:0	0.5693 g
Sucrose	0.792 g
Choline, total	39.7736 mg
Sugars, total	14.2094 g
Serine	0.1109 g
Fatty acids, total saturated 10:0	1.2774 g
Fatty acids, total saturated 18:0	6.1988 g
Vitamin B-6	0.3182 mg
Selenium, Se	2.4412 g
Ash	1.8761 g
Fatty acids, total saturated 18:1 undifferentiated	13.3928 g
Pantothenic acid	1.4649 mg
Phenylalanine	0.1109 g
Beta-sitosterol	0.04 mg
Copper, Cu	0.3143 mg
Betaine	0.08 mg
Thiamin	0.2092 mg
Retinol	421.888 g
Methionine	0.0322 g
Iron, Fe	2.1679 mg
Carbohydrate, by difference	23.295 g
Phosphorus, P	116.02 mg
Folate, total	40.74 g
Fatty acids, total saturated 4:0	1.6517 g
Alanine	0.1137 g
Cholesterol	131.072 mg
Valine	0.1102 g
Fatty acids, total saturated 18:2 undifferentiated	1.4353 g
Glycine	0.1041 g
Carotene, alpha	211.32 g
Glucose (dextrose)	1.576 g
Fatty acids, total saturated 14:0	5.1265 g
Zinc, Zn	0.5093 mg
Isoleucine	0.0982 g
Fatty acids, total saturated 12:0	1.43 g
Fatty acids, total polyunsaturated	2.1874 g
Leucine	0.1526 g
Tocotrienol, alpha	0.032 mg
Vitamin A, IU	3441.288 IU
Folate, DFE	40.74 g
Tryptophan	0.0375 g
Vitamin C, total ascorbic acid	70.396 mg
Phytosterols	13.756 mg
Fatty acids, total saturated 6:0	0.9779 g
Tyrosine	0.0751 g
Vitamin B-12	0.0051 g
Vitamin K (phylloquinone)	38.1932 g
Fatty acids, total saturated	31.8502 g
Histidine	0.0639 g
Fatty acids, total monounsaturated	15.2966 g
Threonine	0.1045 g
Folate, food	40.74 g
Cryptoxanthin, beta	4.04 g
Vitamin E (alpha-tocopherol)	2.5256 mg
Magnesium, Mg	47.4 mg
Lysine	0.1613 g
Potassium, K	726.192 mg
Cystine	0.0479 g
Fluoride, F	0.88 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Oil	4 tablespoons	448.512	0	50.9338
Chicken	1	0	0	0
Onion	0.5 cup	32	7.472	0.08
Bay leaf	2	0	0	0
Tomato	1.5 cups	62.1	13.77	0.54
Garam masala powder	4 teaspoons	0	0	0
Garlic paste	1 tablespoon	0	0	0
Red Chili Powder	1 teaspoon	0	0	0
Red Chilies	4	0	0	0
ginger paste	1 tablespoon	0	0	0
coriander seed	2 teaspoons	10.728	1.9796	0.6397
coriander leaf	2 tablespoons	0.46	0.0734	0.0104