HANDI CHICKEN BANGLADESHI(INDIAN)

HI!! FINALLY BACK TO DELHI AND A DIET THAT I SERIOUSLY HOPE WORKS PAIRED WITH LOTS OF CARDIO..IM TRYING TO KEEP IT TO PROTEIN AND LOW CARB VEGGIES....I TRIED A VERY TASTY BANGLADESHI CHICKEN FOR LUNCH TODAY AND IT TASTED GREAT.ITS NOT TOO HIGH ON OIL AND IF YOU HAVE A NON STICK PAN...THATS PERFECT.THE RECIPE HAS BEEN PHOTOGRAPHED STEP BY STEP SO YOU CAN SEE EXACTLY HOW ITS MADE...JUST FOLLOW THE LINK TO PICS AT THE BOTTOM OF THE RECIOE!!! HERE IT GOES
CHICKEN HANDI KABAB BANGLADESHI STYLE
INGREDIENTS
.300 GM BONELESS CHICKEN THIGH CUT INTO SMALL CHUNKS(YOU RE WELCOME TO USE CHICKEN BREAST BUT THE THIGH TURNS OUT FAR MORE TENDER)
. YOGURT(NESTLE) 3/4 CUP
.GARLIC PASTE-2 TABLESPOON
.CHILLI PWDR-3/4 TSP
.BLACK PEPPER PWDR-1 TSP(I PREFER MY CHICKEN PEPPERY SO USED 1.5 TSP
.SUGAR 3/4 TSP
.ONIONS(FRIED IN 1 TSP OIL)-3/4 CUP
.GREEN CARDAMOM-3
.BLK CARDAMOM-2
.SALT TO TASTE
.CORIANDER CHOPPED 1/2 CUP
.LEMON JUICE-1 TSP

METHOD
.START BY MARINATING CHICKEN CHUNKS IN YOGURT FOR 20 MINS
.PUT 1 TSP OIL IN PAN AND FRY ONIONS TILL NICE AND BROWN .KEEP ASIDE
.NOW TAKE A PAN AND ADD 1 TSP OIL AND ADD THE CARDAMOMS.COOK A BIT
.ADD THE CHICKEN WITH MARINADE,GARLIC PASTE,SUGAR,CHILLI PWDR,BLK PEPPER PWDR HALDI AND SALT TO TASTE.DONT OVERDO THE SALT AS YOU CAN ALWAYS ADJUST LATER
.COVER ON LOW 10 MINS.NOW UNCOVER AND ADD THE CORIANDER AND ONIONS AND COOK ON LOW FLAME.LET IT DRY UP SO THE GRAVY IS ALMOST LIKE A THICK MASALA SROUND THE CHICKEN.SQUEEZE LEMON AND GARNISH WITH SOME MORE CORIANDER......ENJOY WITH ROTI.....
STEP BY STEP LIONK TO PICTURES
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