Chicken Kanti
Directions
- 1Cut boneless chicken into cubes.
- 2Marinate 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.
- 3Prepare 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.
- 4Heat mustard oil in a kadai until it smokes. Reduce flame to medium.
- 5Add marinated chicken and fry until crispy and golden brown.
- 6Remove fried chicken and set aside. Remove 80% of oil from the kadai.
- 7Add marinated onion-tomato mixture and cook on high flame until oil separates, but onions remain slightly crunchy.
- 8Add fried chicken to the kadai and toss everything together on high flame.
- 9Garnish with fresh coriander and serve hot with naan or paratha.
Ingredients
- 500 g boneless chicken
- 1 tbsp vinegar
- 2 tbsp yogurt
- 1 tsp ginger-garlic paste
- 2 tbsp red chili powder
- 0.5 tsp black pepper powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp fennel powder
- 0.5 tsp turmeric powder
- 2 tsp kasoori methi
- 0.5 cup corn flour
- 0 salt
- 2 medium onions
- 2 medium tomatoes
- 2 green chilies
- 4 garlic cloves
- 0.5 tsp cumin seeds
- 0.5 tsp kasoori methi
- 1 tbsp vinegar
- 1 tbsp red chili powder
- 0.5 tsp turmeric powder
- 1 tsp fennel powder
- 1 tbsp coriander powder
- 0 salt
- 0.5 cup mustard oil
- 0 fresh coriander
Equipment
kadaibowlplatespatulaforkspoon
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