Chicken Kanti Recipe : Ever heard of Kashmir and instantly pictured snow-capped mountains, shimmering lakes, and a steaming plate of Mutton Rogan Josh? While the scenery is breathtaking, the culinary scene of Kashmir is equally mesmerizing. And amidst its vibrant palette of dishes, Chicken Kanti stands out as a true gem.
This aromatic, flavorful curry is not just another chicken dish. It’s a symphony of spices, each note carefully chosen to create an unforgettable taste experience. But what if you could recreate this magic right in your own kitchen? Well, fret no more! This detailed recipe, complete with handy tips and tricks, will guide you through every step of making restaurant-worthy Chicken Kanti at home.
What makes this recipe special?
- Authentic Kashmiri flavors: We’ve captured the essence of Kashmiri cuisine using traditional spices like fennel, dry ginger, and chaat masala, ensuring an authentic taste experience.
- Simple and easy to follow: This recipe breaks down the process into clear, manageable steps, making it perfect even for beginner cooks.
- Budget-friendly: Skip the expensive restaurant bills and enjoy this delicious dish made with readily available ingredients, all within your budget.
- Family-friendly: The rich, savory flavors of the curry are sure to please everyone at the table, making it a perfect weeknight dinner option.
Ready to embark on this culinary adventure? Let’s get started!
Ingredients:
- 1 kg Chicken (boneless), cut into medium pieces
- 1 cup Yogurt
- 2 tbsp Ginger-Garlic Paste
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- 1 tsp Salt
- 1 tsp Garam Masala
- 1 tbsp Mustard Oil
- 1 tsp Dry Ginger Powder
- 1 tsp Fennel Powder
- 1 tsp Chaat Masala
- 1 tbsp Lemon Juice
- 2 Onions, thinly sliced
- 2 Tomatoes, finely chopped
- 1 Capsicum, chopped
- 2 Green Chillies, slit lengthwise
- Oil for frying
- Chopped coriander leaves, for garnish
Instructions:
- Marinate the magic: In a large bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, salt, garam masala, mustard oil, dry ginger powder, fennel powder, chaat masala, and lemon juice. Mix well to form a smooth paste.
- Infuse the chicken: Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, or even overnight for deeper flavors.
- Sizzle the spices: Heat oil in a large pan or wok. Add the marinated chicken pieces and fry them until golden brown on both sides. Remove and set aside.
- Unleash the aroma: In the same pan, add the onions and sauté until translucent. Add the chopped tomatoes and cook until they soften and release their juices.
- Spice up the party: Add the green chilies, capsicum, and remaining spices (except chaat masala) to the pan. Cook for a few minutes, stirring continuously, until the spices release their fragrance.
- Reunite the flavors: Add the fried chicken pieces back to the pan and mix gently to coat them with the gravy. Simmer for 10-15 minutes, or until the chicken is cooked through.
- Finishing touches: Sprinkle with chaat masala and chopped coriander leaves. Serve hot with rice, naan, or roti, and savor the authentic taste of Kashmir.
Tips and Tricks:
- Use fresh, high-quality ingredients for the best results.
- Adjust the amount of red chili powder according to your spice preference.
- You can add a pinch of saffron or kewra water for an extra touch of aroma.
- If you prefer a thicker gravy, you can add a cornstarch slurry towards the end of cooking.
- For a richer flavor, you can marinate the chicken overnight.
- Don’t overcook the chicken, as it can become dry and tough.
Now, go forth and conquer the world of Kashmiri cuisine! With this recipe, you’ll not only impress your family and friends with your culinary skills, but also embark on a delicious journey through the vibrant flavors of Kashmir. So, what are you waiting for? Start cooking and get ready to experience the magic of Chicken Kanti!
