Chicken Kanti

14 mins
Serves 1
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Directions

  1. 1Cut boneless chicken into cubes.
  2. 2Cut boneless chicken into cubes.
  3. 3Cut boneless chicken into cubes.
  4. 4Marinate chicken with vinegar, yogurt, ginger-garlic paste, red chili powder, black pepper powder, cumin powder, coriander powder, fennel powder, turmeric powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
  5. 5Marinate chicken with vinegar, yogurt, ginger-garlic paste, red chili powder, black pepper powder, cumin powder, coriander powder, fennel powder, turmeric powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
  6. 6Marinate chicken with vinegar, yogurt, ginger-garlic paste, red chili powder, black pepper powder, cumin powder, coriander powder, fennel powder, turmeric powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
  7. 7Prepare the onion-tomato marinade by mixing sliced onions, tomatoes, green chilies, garlic, cumin seeds, kasoori methi, vinegar, red chili powder, turmeric powder, fennel powder, coriander powder, and salt. Massage well and marinate for at least 1 hour.
  8. 8Prepare the onion-tomato marinade by mixing sliced onions, tomatoes, green chilies, garlic, cumin seeds, kasoori methi, vinegar, red chili powder, turmeric powder, fennel powder, coriander powder, and salt. Massage well and marinate for at least 1 hour.
  9. 9Prepare the onion-tomato marinade by mixing sliced onions, tomatoes, green chilies, garlic, cumin seeds, kasoori methi, vinegar, red chili powder, turmeric powder, fennel powder, coriander powder, and salt. Massage well and marinate for at least 1 hour.
  10. 10Heat mustard oil in a kadai until it smokes. Reduce flame to medium.
  11. 11Heat mustard oil in a kadai until it smokes. Reduce flame to medium.
  12. 12Heat mustard oil in a kadai until it smokes. Reduce flame to medium.
  13. 13Add marinated chicken and fry until crispy and golden brown.
  14. 14Add marinated chicken and fry until crispy and golden brown.
  15. 15Add marinated chicken and fry until crispy and golden brown.
  16. 16Remove fried chicken and set aside. Remove 80% of oil from the kadai.
  17. 17Remove fried chicken and set aside. Remove 80% of oil from the kadai.
  18. 18Remove fried chicken and set aside. Remove 80% of oil from the kadai.
  19. 19Add marinated onion-tomato mixture and cook on high flame until oil separates, but onions remain slightly crunchy.
  20. 20Add marinated onion-tomato mixture and cook on high flame until oil separates, but onions remain slightly crunchy.
  21. 21Add marinated onion-tomato mixture and cook on high flame until oil separates, but onions remain slightly crunchy.
  22. 22Add fried chicken to the kadai and toss everything together on high flame.
  23. 23Add fried chicken to the kadai and toss everything together on high flame.
  24. 24Add fried chicken to the kadai and toss everything together on high flame.
  25. 25Garnish with fresh coriander and serve hot with naan or paratha.
  26. 26Garnish with fresh coriander and serve hot with naan or paratha.
  27. 27Garnish with fresh coriander and serve hot with naan or paratha.

Ingredients

  • 500 g boneless chicken
  • 500 g boneless chicken
  • 500 g boneless chicken
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 1 tsp ginger-garlic paste
  • 2 tbsp red chili powder
  • 2 tbsp red chili powder
  • 2 tbsp red chili powder
  • 0.5 tsp black pepper powder
  • 0.5 tsp black pepper powder
  • 0.5 tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp fennel powder
  • 1 tsp fennel powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 2 tsp kasoori methi
  • 2 tsp kasoori methi
  • 2 tsp kasoori methi
  • 0.5 cup corn flour
  • 0.5 cup corn flour
  • 0.5 cup corn flour
  • 0 salt
  • 0 salt
  • 0 salt
  • 2 medium onions
  • 2 medium onions
  • 2 medium onions
  • 2 medium tomatoes
  • 2 medium tomatoes
  • 2 medium tomatoes
  • 2 green chilies
  • 2 green chilies
  • 2 green chilies
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp kasoori methi
  • 0.5 tsp kasoori methi
  • 0.5 tsp kasoori methi
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp vinegar
  • 1 tbsp red chili powder
  • 1 tbsp red chili powder
  • 1 tbsp red chili powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 0.5 tsp turmeric powder
  • 1 tsp fennel powder
  • 1 tsp fennel powder
  • 1 tsp fennel powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 1 tbsp coriander powder
  • 0 salt
  • 0 salt
  • 0 salt
  • 0.5 cup mustard oil
  • 0.5 cup mustard oil
  • 0.5 cup mustard oil
  • 0 fresh coriander
  • 0 fresh coriander
  • 0 fresh coriander

Equipment

kadaibowlplatespatulaforkspoon
Chicken Kanti | Clip Recipe