Chicken Kanti

20 mins
Serves 2
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Directions

  1. 1In a bowl, add chicken cubes, vinegar, yogurt, ginger-garlic paste, powdered spices, cumin powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
  2. 2In a bowl, add chicken cubes, vinegar, yogurt, ginger-garlic paste, powdered spices, cumin powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
  3. 3In a bowl, add chicken cubes, vinegar, yogurt, ginger-garlic paste, powdered spices, cumin powder, kasoori methi, corn flour, and salt. Mix well and set aside for 30 minutes.
  4. 4In another bowl, add sliced onions, tomatoes, green chilies, garlic, powdered spices, cumin seeds, kasoori methi, vinegar and salt. Massage well and marinate for at least 1 hour.
  5. 5In another bowl, add sliced onions, tomatoes, green chilies, garlic, powdered spices, cumin seeds, kasoori methi, vinegar and salt. Massage well and marinate for at least 1 hour.
  6. 6In another bowl, add sliced onions, tomatoes, green chilies, garlic, powdered spices, cumin seeds, kasoori methi, vinegar and salt. Massage well and marinate for at least 1 hour.
  7. 7Heat mustard oil in a kadai until it smokes. Add marinated chicken and fry until crispy and golden brown. Remove and set aside.
  8. 8Heat mustard oil in a kadai until it smokes. Add marinated chicken and fry until crispy and golden brown. Remove and set aside.
  9. 9Heat mustard oil in a kadai until it smokes. Add marinated chicken and fry until crispy and golden brown. Remove and set aside.
  10. 10Remove 80% of the oil from the kadai, keeping some for stir-frying. Add marinated onion-tomato mix and cook on high flame until oil separates but onions remain crunchy.
  11. 11Remove 80% of the oil from the kadai, keeping some for stir-frying. Add marinated onion-tomato mix and cook on high flame until oil separates but onions remain crunchy.
  12. 12Remove 80% of the oil from the kadai, keeping some for stir-frying. Add marinated onion-tomato mix and cook on high flame until oil separates but onions remain crunchy.
  13. 13Add fried chicken to the kadai, toss well, and garnish with fresh coriander. Serve hot with naan or paratha.
  14. 14Add fried chicken to the kadai, toss well, and garnish with fresh coriander. Serve hot with naan or paratha.
  15. 15Add fried chicken to the kadai, toss well, and garnish with fresh coriander. Serve hot with naan or paratha.

Ingredients

  • 500 grams boneless chicken
  • 500 grams boneless chicken
  • 500 grams boneless chicken
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons yogurt
  • 2 tablespoons yogurt
  • 2 tablespoons yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon powdered spices
  • 1 tablespoon powdered spices
  • 1 tablespoon powdered spices
  • 1 teaspoon cumin powder
  • 1 teaspoon cumin powder
  • 1 teaspoon cumin powder
  • 1 teaspoon kasoori methi
  • 1 teaspoon kasoori methi
  • 1 teaspoon kasoori methi
  • 2 tablespoons corn flour
  • 2 tablespoons corn flour
  • 2 tablespoons corn flour
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 cup sliced onions
  • 1 cup sliced onions
  • 1 cup sliced onions
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 1 cup tomatoes
  • 3 pieces green chilies
  • 3 pieces green chilies
  • 3 pieces green chilies
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 3 tablespoons mustard oil
  • 3 tablespoons mustard oil
  • 3 tablespoons mustard oil
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 handful fresh coriander

Equipment

bowlkadaispatulaforkplate
Chicken Kanti | Clip Recipe