Chicken Kanti | चिकन कांती कैसे बनाते हैं | Kashmiri Recipe | Sanjeev Kapoor Khazana

A delicious fiery chicken preparation that encapsulates a range of flavours with masalas coating the crispy fried chicken.

CHICKEN KANTI

Ingredients

750 grams chicken breast boneless, cut into 2 inch pieces
½ cup yogurt
2 tsps Kashmiri red chilli powder
½ tsp turmeric powder
1 tsp cumin powder
¼ tsp dried fenugreek leaves (kasuri methi) powder
1 tsp chicken masala
1 tsp coriander powder
Salt to taste
1 tbsp white vinegar
1 egg
⅓ cup mustard oil
3 tbsps chopped fresh coriander leaves
Onion rings to serve
Lemon wedges to serve
Masala
2 large onions, thinly sliced
2 large tomatoes, thinly sliced
2 medium green capsicums, thinly sliced
3-4 green chillies, slit
½ lemon
2 tsps Kashmiri red chilli powder
¼ tsp turmeric powder
Salt to taste
Crushed black peppercorns to taste
1 tsp caraway seeds (shahi jeera)
½ tsp coriander powder
2-3 tbsps chopped fresh coriander leaves

Method

1. Take chicken in a large bowl. Add yogurt, Kashmiri red chilli powder, turmeric powder, cumin powder, dried fenugreek leaves powder, chicken masala, coriander powder, salt, vinegar and break in an egg and mix till well combined. Set aside to marinate for 30 minutes.
2. To make the masala, mix together onions, tomatoes, green capsicums, green chilles in another bowl. Squeeze the juice of lemon, add Kashmiri red chilli powder, turmeric powder, salt, crushed black peppercorns, caraway seeds, coriander powder and coriander leaves and mix well.
3. Heat mustard oil in a pan. Let it smoke. Gently place the chicken pieces and shallow fry for 3-4 minutes. Flip each chicken piece and continue to shallow fry the other side for 2-3 minutes. Transfer on a plate.
4. Add the masala mixture into the oil remaining in the pan. Mix and cook for 4-5 minutes or till the mixture turns pulpy.
5. Add the chicken, mix and cook for 2-3 minutes. Add coriander leaves and mix well.
6. Transfer in a serving plate, serve hot with onion rings and lemon wedges.

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