INDIAN STYLE CHUTNEY CHICKEN

HI!! STILL STICKING TO A LOW FAT DIET SO TRIED OUT AN AMAZING RECIPE LAST NIGHT...THIS ONE IS FROM SANJEEV KAPOORS BOOK...NO OIL COOKING. THERE WAS ABSOLUTELY NO OIL USED IN THIS RECIPE AND IT IS MIND BLOWINGLY DELICIOUS AND GUILT FREE...SERVE WITH LEMON WEDGES...YOU NEED TO ADJUST THE SALT AND IF YOU DONT FIND IT SPICY ENOUGH,ADD A LITTLE RED CHILLI POWDER...I DOUBLED THE MASALA(ONLY THE CORIANDER,MINT,AND ADDED AN EXTRA GREEN CHILLI)AS I LIKE MY CHICKEN NOT TOOO DRY BUT WITH A REASONABLE AMOUNT OF GRAVY...TAKE A THIN SKEWER OR KNIFE AND POKE INTO THE CHICKEN PIECES TO MAKE SURE THEY ARE COOKED...DO NOT OVERCOOK OR YOU LL LAND UP WITH TOUGH CHICKEN.IF THE SKEWER GOES IN AND COMES OUT EASILY...YOU RE DONE...ENJOY THIS RECIPE AND WATCH THE WEIGHT DROP!!!!!!!!

GUILT FREE ZERO OIL CHUTNEY CHICKEN.......

INGREDIENTS
450 GM BONELESS CHICKEN CUT INTO 1 INCH CUBES
2 TSP CUMIN SEEDS
2 TSP CORIANDER SEEDS
5 BLACK PEPPERCORNS
2-3 CLOVES
4 BIG TABLESPOON FRESH CORIANDER LEAVES
2 BIG TABLESPOON MINT LEAVES
1 INCH PIECE GINGER
8 CLOVES GARLIC
2-3 GREEN CHILLIES
1 CUP HUNG YOGURT
SALT TO TASTE
1 TSP GARAM MASALA PWDR
1 LEMON CUT INTO WEDGES

METHOD
1 DRY ROAST CUMIN,CORIANDER SEEDS,PEPPERCORNS AND CLOVES.GRIND ALONG WITH CORIANDER,MINT LEAVES,GINGER,GARLIC AND GREEN CHILLIES TO A FINE PASTE.

2 IN A BOWL MIX YOGURT SALT AND GARAM MASALA .WAIT 20 MINS AND ADD GREEN PASTE AND LET IT MARINATE 1 HOUR MINIMUM IN A REFRIGERATOR,

3 HEAT A NON STICK PAN,ADD MARINATED CHICKEN,COVER AND COOK,STIRRING NOW AND THE,TILL CHICKEN IS TENDER AND COOKED AND GRAVYHAS THICKENED.YOU CAN ADJUST YOUR SALT AND ADD CHILLIES IF REQUIRED.

4 SERVE HOT WITH LEMON WEDGES AND TOOTHPICKS IF NECESSARY OR ENJOY WITH ROTI./BREAD


STEP BY STEP PICTURES
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